Mead by euell gibbons

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

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