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Jun 16, 2007

Category:Beverages
Mead (serves 4)

1 gallon water
4 pounds honey
6 whole cloves
2 sticks cinnamon
Peel & freshly squeezed juice of one lemon
1 tsp. active dry yeast
1/4 cup warm water

In large nonreactive pot combine water, honey, cloves, cinnamon, lemon peel and juice. Boil for 30 minutes.

Blend yeast into the 1/4 cup warm water; let stand 5-10 minutes until foaming.

Strain honey mixture into a heavy ceramic jug or earthenware container that will hold it with a little room to spare.
When cooled, add yeast.
Cover the neck of the jug with a balloon and allow to ferment in a cool place until it ceases to bubble and the liquid clears.
(55 degrees F is ideal)
When balloon goes limp it is finished fermenting.
Bottle, cap tightly and store in a cool, dark place.
Mead shouldn't be served for at least a month and longer is better.
However, it should really be served within a year of the time it was made.
It does not improve with really long aging.

Visibility: Everyone
Posted: Saturday June 16, 2007, 4:08 pm
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Carol H. (47)
Saturday June 16, 2007, 4:58 pm
this sounds like something I could enjoy! Thanks

Linda C. (40)
Tuesday June 19, 2007, 9:14 pm
love your mead recipe, i'm hoping to manifest a goodly fellow to make it with me :)

Lavonne Ambrosi (23)
Thursday June 21, 2007, 3:45 pm
I bought a case of mead for my handfasting a couple of years ago. It's wonderful stuff and I'm excited to try your recipe. Thank you so much!

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Sapphirra S.
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