Thursday, March 6, 2014

The PA Melting Pot - What is mead?

A lot of older European cultures and current ones drink mead.

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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