Mead By Euell Gibbons
1 ga Water 4 lb Honey 6 Cloves 2 Sticks cinnamon Juice & peel from one lemon 1 ts Activated dry yeast In a large nonreactive pot, add the next four ingredients to the gallon of wat...
Ingredients
- 1ga water
- 4lbhoney
- 2Sticks cinnamon
Directions
- 1
1 ga Water 4 lb Honey 6 Cloves 2 Sticks cinnamon Juice & peel from one lemon 1 ts Activated dry yeast In a large nonreactive pot, add the ne
- 2
Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare
- 3
When cooled, add the yeast, dissolved in some of the liquid
- 4
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
- 5
It should not be used for at least a month, and longer is better
- 6
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
- 7
Stalking the Wild Asparagus -- by Euell Gibbons *** * Van Rees Press, New York 1962 *