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Sparkling mead

Bring the water to the boil and allow to boil for a minute or so.
Allow it to cool to 50°C
Meanwhile, warm the honey to the same temperature, then mix it with the other ingredients, stirring well to dissolve the honey.
Allow the honey liquor to cool to 21°C.
Add the citric acid, a good yeast nutrient, and the prepared yeast culture.
Pour the liquid into the fermenting jar, filling it to the shoulder, and reserve the surplus in a separate, air-locked bottle nearby.
Place both vessels in a warm location at a temperature of 17 to 21 °C.
If the fermentation froths out of the vessel, as it may, top it up from the bottle.
When the vigorous ferment slows down, and froth ceases to form, fill the jar to the bottom of the neck, fit an airlock, and clean the exterior if necessary.
When fermentation stops completely, move the jar to a cold room and leave it there for 2 to 3 weeks before siphoning the liquid from the lees into a clean jar.
Use a well-fitting, close-grained cork, driven well home, but do not secure it with wire.
The following March, after approximately six months of storage, siphon the mead from the lees again. To each gallon, add 50 g of honey or white sugar dissolved in 150 ml of boiled and then cooled water, as before.
Mix thoroughly and bottle using strong champagne bottles, with corks and a wire or tie to secure them.
Honey is often deficient in trace minerals and can be challenging to ferment.
It is therefore essential to use a yeast nutrient.