Ingredients
15 lbs. Light Wisconsin Honey
1 1/2 lbs. Macintosh Apples
2 Cinnamon Sticks
1 Tbsp. Gypsum
4 tsp. Acid Blend
1/2 oz. Yeast Extract
1/4 tsp. Irish Moss
14 grams (Abt. 2 Packages) Dried Champagne Yeast (Red Star)
6 gals. H20, filtered

Procedure
Yes, I know, this is not a mead but a melomel - but it is still darn good! Recipe based on the three recipes given in Papazian's tmeless tome. But to the procedure...

Skin and cut the apples and pears and measure out 1 1/2 lbs. of each. Place in cold water to limit oxidation.

Add 3 gals. H20, honey, gypsum, acid blend and Irish moss to 5-gal. pot. Boil for 15 min. and remove scum as it forms on top. Pour this "must" into 5-gal.+ plastic bucket fermenter (the "Ale Pale" type) and cover with lid with airlock in. Set aside. Rinse pot and add 3 gals. H20 and boil for 5 min., let cool to 160-170 F and add fruit to pasteurize. Cover and let stand for 25 min.

Add fruit with H20 to plastic fermenter with must and re-cover with lid and airlock. Force-cool mixture by placing sealed fermenter in cold H20 bath or just let sit overnight (abt. 9-10 hrs.).

When temp is below 80 F, pitch rehydrated yeast, seal fermenter and fill airlock with H20.

After one week of active fermentation at 74 F (prepare a number of clean airlocks - you'll need them!), rack into 5 gal. glass carboy with clean airlock and ferment to completion (40-50 days). Bottle with 1/3 cup corn sugar for sparkle. Age at fermentation temp. for one to two months to build carbonation (test a bottle - or two!). Age batch at 50 F or less for 6 to 12 months to finish flavor.

OG: 1.112
FG: 1.004

Notes: A wonderful golden color and gentle aroma of apples - no sign of the cinnamon. Slightly sweet with a flavor like a young sparkling spring wine or dry champagne. This melomel needs to age to lose "hot" flavor and mildly bitter aftertaste. Serve slightly chilled - a perfect summer drink that will help you and your love make the most of the moonlight. Cheers!

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