Part 3/7:

• Yeast: A pint of ale yeast or suitable bread yeast

The preparation process begins with boiling the honey over medium heat, where constant stirring is crucial to control the temperature and achieve the desired caramelization without burning. As the honey simmers, it transforms from thick and viscous to a bubbling concoction emitting dark steam, a sign that it is nearing completion.

The Fermentation Process

After reducing the honey with water, it cools to a lukewarm temperature before yeast is added to initiate fermentation. Various spices such as ginger, long pepper, grains of paradise, and cloves can be introduced in a cloth sachet to enhance the flavor profile, following the historical practice of flavoring mead with herbs and spices.