That explains it, I never can figure out if I've waited long enough. Too bad there is no full batch instructions yet. I have a calculator on the machine here that can divide. Five gallons of mead. Start with 12 pounds of honey add water until the 5 gallon mark in the fermenter is reached, really stir the day lights (night lights as well) out of it, add other things to your hearts content, toss in five crushed Campden tablets, stir again, let sit covered but not air locked for 24 hours stirring every 4 hours or so, stir for the last time very well and add yeast while stirring, fit an air lock, rack off of the yeast into a sanitized carboy no later than 21 days, rack monthly thereafter until you can't stand waiting for it any more, then try a sample, if it hasn't been at least a year you might want to wait some more, bottle and enjoy. What's that you say? Not a cookie recipe, sure it is just add the cookie dough flavoring just before bottling.
