new Mead recipe

Here is something that is probably old hat. Why not use bread dough with active yeast to both nourish and yeast up some Mead. That is:

• 1 pint of honey
• 3 pints of water

Boil the honey and water, being sure to skim off the top of the mixture. Let the mixture cool and put it into a fermentation container. Then,

• add some bread dough to nourish the liquid and provide yeast.

Put the air lock on and let this mixture work for a couple of weeks. I wonder if the bread dough will break down nicely or if it will be dangerous?