Spring Brew

The build

Makes. 5 gallons

Vessel. Open-top bucket, about 6.5 gallonsThe vessels hold about 6.5 gallons to the top and only ever get 5 gallons of brew, so there is an air gap above it. That gap is what stops a blowout.

Yeast. A packet of whatever brewer's yeast you fancy. Champagne yeast is the one used here, because it keeps going to around 15% — and your local homebrew store will happily point you at the right one for what you are making.

Water. Spring water if you can get it, otherwise whatever you have. Everything else goes in first, then back-fill to about the 5 gallon line.

Fermentables

• Honey — 14 lbsHigher, "cause we don't have a sugarry amount of fruit to compensate".
• Orange juice — 1.75 litersOr however much you fancy — it is not a fussy ingredient.

Flavorings

• Dried lavender — ¼ lbHe used a full pound and it came out way too fragrant — people said soap. A quarter is his figure for next time.
• Vanilla beans — About 13 whole podsWhole Madagascar beans, same as the Valentine's. Thirteen is what he reaches for — any number works.

Also goes in

• Yeast nutrient — Per the packetNot required. Worth it anyway: underfed yeast gets stressed, and stressed yeast is where off flavors come from.
• Pectic enzyme — Per the packetFor clarity. Pectin is what leaves a fruit mead hazy.

Scaling. All of these scale down. A single gallon bottle of fresh apple juice with some of it swapped out for honey will get you a small batch, no special kit required.