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Tuesday, 10 January 2012 08:46 |
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Boil honey in water for an hour; the proportion is from three to four pounds to each gallon. Half an ounce of hops will both refine and preserve it, but is not commonly added. Skim carefully, draining the skimmings through a hair sieve, and return what runs through. When of a proper coolness, stir in yeast; one teacupful of solid yeast will serve for nine gallons. Tun it, and let it work over, filling it up till the fermentation subsides. Paste over brown paper and watch it. Rich mead will keep seven years, and afford a brisk, nourishing, and pleasant drink. Some people like to add the thinly shaved rind of a lemon to each gallon while boiling, and put the fruit, free from pith, into the tub. Others flavor it with spices and sweet herbs, and mix it with new beer or sweet wort; it is then called Welsh Braggart.
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Brewing & Recipes 
