Hey /ck/ I just found this? How legitimate is it and do you have

>>8178155

Not legitimate, and actually impossible. The liquid will not rise above ~3.5% alcohol and will then proceed to spoil. It also includes oranges and a bunch of spices. This is wrong too.

>>8178159
How would I go about actually making mead?

>>8178159

Prove it

>>8178155
It's a legit beginner's recipe. I believe it's called Joe's Ancient Orange Mead. Google that shit.

don't do it it makes mustard gas

>>8178198
I used that recipe. It's legit but don't use fast-acting yeast.

>>8178237

Bullshit. It makes cool crystals.

>>8178241
I've never used it myself, but it's recommended by all the mead sites. All I've ever made was straight dry mead using Premier Cuvée yeast for maximum potency.

>>8178166

So, the problem with that recipe, unless 'bread yeast' is very different wherever that was made than it is in the UK, is that bread yeast will mat up a lot more, which puts it at much worse risk of 'catching something' and spoiling. Use any variety of wine yeast instead.
The second issue is that what this recipe would make would be a sort of honey beer. Mead requires secondary fermentation.

I have just realised the time and have to go cook dinner... Main thing is, mead is a very slow wine. 6 pounds of honey, 2 gallons of water. Boil water, take off heat, dissolve honey. Activate about 5 grams of wine yeast, add to cooled honey-water. Put in fermenting bucket for the first few days. Transfer to demijohn with air-lock. Mead is slow, leave for 2-3 months, or until the gas rate is below 2 minutes. Transfer to bottles. Leave for a further six months or so. Drink