Mead
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Saved in 2 recipe boxes and 3 cookbooks
Saved in 2 recipe boxes and 3 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 1 | gallon | water | * |
| 4 | pounds |
honey |
|
| 6 | each | cloves | * |
| 2 | sticks |
cinnamon |
* |
| 1 | each | lemon | juice and peel of |
| 1 | teaspoon | yeast, active dry |
Directions
In a large nonreactive pot, add the next four ingredients to the gallon of water.
Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare.
When cooled, add the yeast, dissolved in some of the liquid.
Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar.
It should not be used for at least a month, and longer is better.
Mead unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.
First published: 1996-01-27 last updated: 2012-03-31
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