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I have always wanted to make mead and distil it. Today I FINALLY got to give it a try. But will the taste and smell of honey make it through into the finally spirit?

15 gallons / 56 l of water
39 lb / 17.7 kg
2.1 oz / 60 g Fermaid K (I had to use O )
4 packets of Lalvin 71B Narbonne yeast

Dissolve the Honey in the yeast, make sure to mix it vigorously to get as much oxygen into it as possible (right before pitching the yeast).

Let it ferment until dry (close to 1.00 on a hydrometer).

Distill, your option of full stripping run and spirit run (double pot stilled). I did a “one and a half run” with 1 plate.

Make solid cuts. If you want to follow along with me age at 54% abv / 108 proof with second use US white oak.

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