Mead
Yield
1 gallonPrep
15 minCook
30 minReady
1 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | gallon |
water
|
*
|
| 4 | pounds |
honey
|
|
| 6 | each |
cloves
|
*
|
| 2 | sticks |
cinnamon
|
*
|
| 1 | each |
lemon
juice and peel of |
|
| 1 | teaspoon |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | l |
water
|
*
|
| 1.8 | kg |
honey
|
|
| 6 | each |
cloves
|
*
|
| 226 | g |
cinnamon
|
*
|
| 1 | each |
lemon
juice and peel of |
|
| 5 | ml |
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.
