Mead is simple to make, rich in flavor and texture, and intoxicating enough to make a dour serf dance a jig. People interested in antiquarianism and the good old dark ages often find fermenting mead to be an entertaining pasttime.
- 1 quart premium light honey
- 3 quarts water
- 2 whole nutmeg (sliced)
- 2 cinnamon sticks
- 1 sliced ginger root (small)
- 10 + cloves
- 1 lemon sliced (peel and all)
Mix all ingredients together in an enamel pot and boil for 10 minutes, stirring constantly with a non-metal spool. Let cool to about 104F and add one package of champagne yeast.
Stir well and put into sterilized secondary fermentation jugs and fit with
air lock. It will reach perfection at one year; though your impatience may result in a tolerably good drink if you should open in a few months sooner.
For more information on this topic, please refer to http://www.circus.com/~omni/mead.html , which is where I found this recipe.
Commentary by Clifford Low, Monday, October 26, 1998.
|Photo: Rachel / Models: Sue Borg, Anna Conway|