Mead By Euell Gibbons Recipe
Yield: 1 GallonRecipe by luhu.jp
Ingredients:
1 gallon: Water,
4 lbs: Honey,
6 Cloves: ,
2 Sticks: cinnamon,
Juice & peel from one lemon,
1 tsp: Activated dry yeast,
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. ;+}
*** Stalking the Wild Asparagus -- by Euell Gibbons *** * Van Rees
Press, New York 1962 *
Source from luhu.jp
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. ;+}
*** Stalking the Wild Asparagus -- by Euell Gibbons *** * Van Rees
Press, New York 1962 *
Source from luhu.jp