Mead

1. Sanitise a large pot, a fermentation jug or jar with an airlock, and all utensils thoroughly, as cleanliness is what keeps a homemade mead from spoiling.
2. Warm the water in the pot until hot but not boiling, stir in the honey until fully dissolved, then remove from the heat and let this 'must' cool to around 20 C (room temperature).
3. Add the raisins, the juice and a few strips of zest from the lemon and orange, and the black tea bag, which together supply tannin and nutrients that help the yeast work.
4. Once the must is at room temperature, sprinkle over the yeast and stir gently, then pour everything into the sanitised fermentation vessel, leaving some headspace, and fit the airlock.
5. Keep the jug somewhere dark at a steady 18 to 22 C; within a day or two the airlock should bubble as fermentation begins, and let it work undisturbed for about 2 weeks until bubbling slows right down.
6. Siphon the clear mead off the sediment into a clean sanitised bottle, leaving the murky lees behind, then seal and refrigerate.
7. Chill thoroughly and serve in small glasses; the flavour improves if you can let the bottled mead age for a few more weeks before drinking.

You'll use: Large pot · Saucepan