4 lbs alfalfa honey
4 lbs wildflower honey
6 sprigs fresh thyme
6 sprigs fresh rosemary
6 sage leaves
4 bay leaves
1 oz yeast nutrient
1 package champagne or mead yeast
---------
Combine honeys and herbs in 1 & ½ gallons water and boil for 10 minutes. Remove from heat and steep for 30 minutes.
Transfer to primary fermenter, straining out herbs and add water to fill.
Cool to below 80 degrees, pitch yeast and yeast nutrient and aerate very well. Ferment for 14 to 21 days at 72 to 78 degrees. Transfer to secondary fermenter. Bottle when mead is clear.
Age in bottle 1 to 3 months. Mead will improve with age.