Mead

Ingredients

• 7 gallons of water
• 15 lbs. of honey
• one handful all together
• 1 1/2 oz.
• 1 oz. of ginger sliced
• cut a toast, and spread it over with yeast

Method

1. 1

   Boil water and honey, skim well.

2. 2

   Add herbs and boil for one hour.

3. 3

   Cool, strain, and add yeast.

4. 4

   When covered with yeast, transfer to a barrel with bruised spices in a cloth.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 318. The excerpt below is the record exactly as published.

MEAD, to Make. — To 7 gallons of water, put 15 lbs. of honey ; boil and skim it well ; take rosemary, thyme, bay-leaves, and sweet-briar, one handful all together ; boil one hour ; put into a tub with a little ground malt ; stir till it Is lukewarm ; strain, and pour it into the tub again ; cut a toast, and spread It over with yeast, and put it into the tub ; and when the liquor is covered with yeast, put it up in a barrel ; take of cloves, mace, and nutmegs, 1 % oz. ; of ginger slice

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