Method.—Dissolve the honey in the water, bring it slowly to the boil, and simmer gently until reduced to 3 quarts, skimming when necessary. Then turn it into an earthenware bowl or wooden tub, and when cool stir in the yeast, and let it remain covered for 3 days. At the end of this time strain the liquid into a cask, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undisturbed for 12 months before racking the mead into bottles.
3527.—MEAD. (Another Method.)
Ingredients.—5 lbs. of honey, 3 gallons of water, the whites of 2 eggs, 1 blade of mace, ½ an inch of cinnamon, 3 cloves, ½ an inch of whole ginger, 1 tablespoonful of brewer's yeast.
Method.—Beat the whites of eggs slightly, put them into a large pan with the water, honey, mace, cinnamon, cloves and ginger, whisk or stir frequently till boiling point is reached, then simmer gently for 1 hour. Let the preparation cool, strain it into a cask, stir in the yeast, cover the bung-hole with a folded cloth until fermentation ceases, then bung tightly, and let the cask stand in a cool, dry place for 9 months. At the end of this time rack the mead carefully into bottles, and cork them tightly. The mead may be used at once, but it will keep good for years, if stored in a cool, dry place.
Ingredients.—5 gallons of water, 5 lbs. of honey, 2 ozs. of dried hops, 1 tablespoonful of yeast.
Method.—Dissolve the honey in the water, add the hops, and simmer very gently for 1 hour, turn into an earthenware bowl, let it become milk-warm, then stir in the yeast. Allow it to remain covered for 3 days, then strain the liquid into a cask, bung loosely until fermentation subsides, and afterwards tighten the bung. The wine should remain in the cask for 12 months, and then be racked off carefully into bottles.
Ingredients.—3½ lbs. of honey, 1 quart of white-currant juice, 2 gallons of boiling water, ⅓ of an oz. of cream of tartar, 1 pint of brandy.
Method.—Mix all together but the brandy, and stir until the honey is dissolved. Let it remain until fermentation ceases, then strain, add the brandy, bottle, and cork securely.
Or dissolve 4½ lbs. of honey in 5 quarts of boiling water in which 1 oz. of hops has been simmered for 20 minutes, and, when cool, stir in 2 or 3 tablespoonfuls of yeast. When fermentation has ceased, strain into bottles and cork securely.