"16. Oak Barrel Aged Mead Ingredients: 3 lbs honey 1 0z oak chips 1 packet of wine yeast 1 gallon water Preparation: In a large pot, heat the water to 160°F. Stir in the honey until fully dissolved. Add the oak chips. Allow the mixture to cool to room temperature. Transfer to a fermentation vessel and add the yeast. Cover and let it ferment for 4-6 weeks. Transfer the mead to an oak barrel and age for 4-6 months. Bottle and age for an additional 3-6 months before serving. Timing: 4-6 weeks fermentation, 7-12 months aging"