Apple Mead

Ingredients

• 36gall. barrel with expressed apple-juice
• a good quantity of drained honeycomb
• the yolks of ten eggs
• 1 pint of silver sand
• 1gall. of spirit

Method

1. 1

   Fill a barrel with apple juice, add honeycomb, stir for 14 hours.

2. 2

   Add honey until the mixture supports an egg, ferment for 3-4 days, then bung loosely for 5-6 weeks.

3. 3

   Draw off clear liquor, add yolks beaten with sand and spirit, settle, and return to the barrel for a year.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 478. The excerpt below is the record exactly as published.

a good quantity of drained honeycomb to it, and stir fre- quently for about fourteen hours. Then add some honey, and continue the stirring until the liquor is of such a consistence that it will support an egg on its surface. Then pour the mixture into another barrel and allow it to ferment for three or four days, filling up night and morning, so that the froth will work out at the bung-hole ; now bung up loosely and let it stand for five or six weeks. Draw off the clear liquor into a clean tub, and add the yolks of ten eggs, well beaten up with 1 pint of silver sand and lgall. of spirit

Cook this with the app: pantry check, scaling, and the assistant.