Add reverse osmosis water to the honey until it reaches 5.5 gallons. Mix until the must is fully homogenized. Add 90 seconds of oxygen with a diffusion stone. Properly hydrate the yeast using Go-Ferm, and then pitch the yeast. Ferment at 60°F (16°C).
Add half of the Fermaid O nutrient addition at the first signs of fermentation. Add the second half of the Fermaid O addition when the sugar levels are depleted by about 25 percent.
When fermentation is complete, transfer to a secondary and add 45 ppm of sulfites. Let the mead condition in the secondary. Add a clearing agent if needed.
Transfer to a keg; add 30 ppm of sulfites and carbonate at 2.8 volumes.
Primary fermentation for 30 days at 60°F (16°C).
Secondary fermentation for five months at 64°F (18°C).
Forced CO2 to carbonate (2.8 volumes).
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