Grandma Rosie's Texas Home
• Thu 10 May 2007 - From Euell Gibbons, Stalking the Wild Asparagus:
From Euell Gibbons, Stalking the Wild Asparagus:
Mead By Euell Gibbons
Yield: 1 gallon
1 ga Water
4 lb Honey
6 Cloves
2 Sticks cinnamon
Juice & peel from one lemon
1 ts Activated dry yeast
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.
When cooled, add the yeast, dissolved in some of the liquid. 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. 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.
Stalking the Wild Asparagus -- by Euell Gibbons
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