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---------- Recipe via Meal-Master (tm) v8.02 Title: MEAD BY EUELL GIBBONS Categories: Alcohol, Beverages, Honey 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 *** * Van Rees Press, New York 1962 * ----- Plain Text Version of This Recipe for Printing or Saving | |
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