I want to try to make a "mead" using table sugar as the main fermentable, and adding honey for flavor after most of the fermentation has taken place.
200 mls sugar (13 Tablespoons and 1 teaspoon) white sugar,
a quart of water (946 mls),
a drop of lemon juice (for acidity)
yeast sediment from another batch.
I poured the "mead" (sugar water) into a wine bottle with a bubbler airlock on top to watch the fermentation, rather than relying on just the amount of time it has been fermenting, as I had been doing with everything else. In the end, it will probably come out about the same. When the bubble shows 3 bubbles a minute coming out of the airlock, that is when it is considered to be ready to bottle.