"Procedure:Combine honey, water, quartered orange, grated ginger in brew pot and bring to boil. Skim froth from surface. Remove orange and ginger with a sanitized strainer after 30 minutes. Cool and pour into fermenter. Pitch yeast when must is 70-75 degrees F. Rack the mead when fermentation slows (after about 1 week) to secondary. Additional rackings may be necessary. NoteHoney has an SG of about 1.2 so 1 US gallon weighs 12 pounds or 3 pound per quart. Comments:The mead is drinkable when cleared, but improves with aging. Total time till drinkable is about 2.5 months, hence the name Quick Mead) This is an champagne strength mead that is just fine for a medieval feast or for whooping it up on St. Paddy's Day or Lammas. You can also ferment this one with a wine yeast or Mead yeast if you choose. I have found that it is fairly dry and gingery. Quite tasty in fact."