Tawny Caramel Mead If it's good for ancient Druids, runnin' nekkid through the wuids, Drinkin' strange fermented fluids, it's good enough for me! - Pete Seeger Mission Create a deep golden batch of premium quality sweet mead using Tagges honey which has been caramelized. Ingredients 20 lbs Tagges honey (SG 1.130) Water for about 5.5 gallons 2 pkgs Wyeast Rudesheimer smack packs General Assembly Clean and prep the primary fermentation bucket Scrub, rinse and then soak the plastic primary bucket/lid/airlock overnight using warm water and Five Star PBW®. Rinse the primary well, then use One Step® and some warm water in each, swish around and drain. Do not rinse again. Prepare the caramelized honey Add 2 gallons of room temperature water to primary fermentation bucket. In a heavy-bottom, high-sided saucepan over low to medium-low heat, combine 2 cups honey, 4 Tbsp water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalling). NOTE: By maintaining a low heat on the stove, you'll have more control over the caramelizing process, as it is really easy to burn. Cook, stirring constantly with a wooden spoon or silicone spatula, until mixture just begins to simmer. After honey is simmering, cook for approximately 2 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as honey caramelizes. When honey reaches a uniform golden brown (light amber) color, immediately remove from heat and carefully stir in 4 cups of water. Watch the changing of the color carefully, it can go past the light brown stage quickly and burn. Pour the caramelized honey into the primary. Repeat this procedure approximately 12 times. Prepare the must (no heat method) Add remainder of the original 20 lbs of honey to the primary fermentation bucket. Mix like crazy - do not skimp on this step Add water while taking SG readings until 1.130 is reached. Add the fully inflated packages of yeast. Staggered Nutrient Additions: End of lag phase (about 10 hours): 2/3 tsp Fermaid-K, and 1/3 tsp DAP 1/3 sugar break SG 1.090 (about day 4): 1 tsp Fermaid-K 2/3 sugar break SG 1.050 (about day 8): 1 tsp Fermaid-K Aeration: Aerate the mead by stirring vigorously twice a day for the first three days.