Desert Gold Mead

Rehydrate S-04 in 12.5 g Go-Ferm. Dissolve honey in water and ferment at 65°F (18°C). Degas once a day for one week. Add 2.4 g Fermaid K and 4.5 g DAP on days 1, 2, and Add 2.3 g Fermaid K and 4.5g DAP at 1/3 sugar break (1/3 of available sugars have been consumed) or on day Slowly add 4 tsp. (20 mL) bentonite on day Add sulfite and sorbate when gravity reaches 1.020 and cold crash. Transfer to keg and add acid blend to taste. Age until clear on 1/4 oz. (7 g) French oak. Carbonation optional.