Traditional Mead
A traditional mead, from directions and recipe given by S. Pursley. Except I was confused about whether to actually boil the must or just warm it. I elected to just warm it.

12 # fireweed honey
5 tsp yeast nutrient
Sweet Mead Yeast

OG: 1.096

Heated 4 gallons water to about 180F. Added honey and heated for 30 mins at 160F, skimming the foam off the top. Meanwhile, I boiled about 1 C water and a couple of tablespoons honey together and cooled. I put this into a sanitized pitcher with 2 tsp yeast nutrient and pitched the yeast.

When the must was done, I chilled it quickly, added the rest of the yeast nutrient, and put it in a carboy. When the must in the pitcher showed significant activity, I pitched it to the carboy.