Mead...check!

For once, I am well prepared in time for May Day. I hope these will stay till that...

If interested I used my traditional Finnish recipe:

Ingredients
     4 l of water
     250 g Dansukker Brown Sugar
     250 g Dansukker Household Sugar
     1-2 lemon juice
     1/5 teaspoon fresh yeast (pea-sized piece)

For bottling: sugar, raisins

1. Boil half the water in a large steel saucepan. Lift the pan off the plate and mix in the sugars.

2. Add lemon juice and the rest of the water, allow to cool to hand temperature.

3. Dissolve the yeast in a drop of liquid and mix. Let the mead run at room temperature under the lid or cloth for about 1 day.

4. Bottle mead in clean bottles. Add 1 teaspoon of sugar and a few raisins to each bottle. Mead is ready when the raisins rise to the surface. In the cool (refrigerator) the completion time is about a week, at room temperature about 3 days.

The pressure in the bottle increases as fermentation continues, so do not use a cap that is too tight.

5. Store the mead in the refrigerator