Mead By Euell Gibbons
A relatively new recipe by the history of mead, dating to 1962. This produces a tasty beverage that is more a beer or ale than liqueur.
Recipe type: Meads
Serves: 1 Gallon
  • 1 Gallon water
  • 4 pounds honey
  • 6 cloves
  • 2 sticks cinnamon
  • juice and peel from one lemon
  • 1 teaspoon activated dry yeast
  1. 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.
  2. When cooled, add the yeast, dissolved in some of the liquid.
  3. 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.
  4. Potable liquid should be clear and free of solids.
  5. 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. From: Stalking the Wild Asparagus by Euell Gibbons; Van Rees Press, New York 1962
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