English Mead

Ingredients

• 4 gallons water
• 16 pounds honey
• 1 ounce hops
• 1 ounce of coriander seeds
• Rind of ^ leraonC
• cupful of yeast

Method

1. 1

   Boil the honey and water together for about an hour, skimming frequently.

2. 2

   Tie the hops and coriander in muslin, add to a tub or jar, and pour the boiling liquor over.

3. 3

   When cool, add yeast and let ferment for three days.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 129. The excerpt below is the record exactly as published.

English Mead— Small Quantity. .A fermented beer of the "root beer" sort.* . ■ . To make five gallons procure either a keg that size from the liquor stores or a stone jug. T^fke': 4 gallons 'water— (a pail and a half.) '. 16 pounds honey — (20 large cups.) 1 ounce hops> - . 1 ounce of coriander seeds. Rind of ^ leraonC • ■^ciipful of yeast — or yeaSt cake sof- tened* (with water.) * Boil the honey and water together about an hoiir, skimming COOKING FOR PROFIT.' 123 frequently, until no more scum rises. Tie the bops in a piece of muslin, and the coriander seed and shaved lemon rind in another, put them in a tub or large stone jar and pour the boiling liquor upon them . When it is no more than milk warm, spread yeast upon both sides of a piece of toast and se^ it floating. Cover and let stand in a warm place to ferment for three days, then draw it oflF wit bout sed- iment into your five gallon keg, stone jug or demijohn. Let stand six hours longer, full to the brim, so that whatever rises may run over, then cork down and keep cool. The longer it is kept the better. 469— Wine Mead in Small Quantity 4 pounds of hon*^y — 6 cups. 2 gallons nearly of warm water — 30 cups. ■J cupful of yeast

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