Only pure bee honey, i.e. no honey or possibly artificial honey with beet syrup content, can be used as honey. Everything else spoils the taste.
Honey and water are warmed separately slightly, to about 45 °C . Now the honey is mixed leisurely into the water. It must be allowed to completely dissolve. When the mixture has cooled down, the flour is stirred in without lumps. Then pour the mixture together with the fresh apple juice into a fermenting balloon or possibly a wooden barrel, leaving about a quarter of the volume free. Finally, add the wine yeast and close the balloon with a fermentation cap. Now the balloon or possibly the barrel still a little bit swirl, so that everything mixes well together and put it then in a not too cold place (not under 16 °C).
Since honey itself contains no fruit acid and by the one l apple juice also only very little comes into the fermentation mixture, everything ferments together just as very sluggish and leisurely. The fermentation vessel must therefore be swayed or shaken a little every day. The fermentation process lasts about half a year, but it can also be a little longer if the location is cooler. When the fermentation is finished, about 14 days after no more bubbles appear in the fermenting sediment, the mead can be drawn into bottles and corked.
After one year of storage, the mead begins to develop its typical flavor and the risk of humming is reduced.
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