Here is a recipe: (old recipe from a 1963 cookbook)
Not guaranteed.
MEAD
3 1/2 lb. honey
1 1/2 gallons boiling water
3 egg whites
4 teaspoons cinnamon
1/4 teaspoon mace
3 cloves
1/4 teaspoon ginger
1/2 teaspoon yeast
- Dissolve honey in boiling water.
- Stir in beaten egg whites.
- Boil for 30 minutes.
- Add a bunch of sweet herbs such as marjoram, balm and rosemary.
- Also add the cinnamon, mace, cloves and ginger.
- Boil together for a few minutes.
- When cool put in the yeast which you have spread on a piece of toast.
- Leave for 1 day.
- Put into cask and cover lightly.
- Leave for a week or two until fermentation ceases.
- Then bung (means put into container and put a stopper in it).
- Leave it for at least a month before using.
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