steps

1. 1.

   In a large pot, combine honey and water, bringing the mixture to a boil for 45 minutes while stirring occasionally to ensure the honey dissolves completely.

2. 2.

   After boiling, pour the hot honey-water mixture over the walnut leaves placed in a fermentation vessel.

3. 3.

   Cover the fermentation vessel and let the mixture steep overnight to infuse the flavors deeply.

4. 4.

   Once steeped, remove the walnut leaves, then carefully add the yeast to the warm liquid.

5. 5.

   Cover the vessel with a breathable lid or cloth and allow it to ferment for 2 to 3 days at room temperature.

6. 6.

   After the initial fermentation period, seal the vessel tightly and let it sit undisturbed for three months to develop complex flavors.

7. 7.

   Finally, bottle the mead and store it in a cool, dark place for additional maturation before serving.