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Add a photoServings: 1
Ingredients
- 1 gal Water
- 4 lb Honey
- 6 x Cloves
- 2 stk cinnamon Juice & peel from one lemon
- 1 tsp Activated dry yeast
Directions
- In a large nonreactive pot, add in the next four ingredients to the gallon of water. Boil all together for 30 min, then strain into a crock which will hold it with a little room to spare. When cooled, add in the yeast, dissolved in some of the liquid. Allow to ferment in a cold place - 55 degrees is ideal - till it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cold, dark cellar. It shouldn't 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
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