Yield: 1 gallon
| Measure | Ingredient |
|---|---|
| 1 gallon | Water |
| 4 pounds | Honey |
| 6 \N | Cloves |
| 2 \N | Sticks cinnamon |
| \N \N | Juice & peel from one lemon |
| 1 teaspoon | Activated dry yeast |
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 * From the library of The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 12-12-95