Mead (Recipe 6)

Ingredients

• lgall. of the former
• 4lb. of the latter
• loz. of hops
• 1 pint of brandy

Method

1. 1

   Boil water and honey, add hops, cool, and ferment in a cask with brandy.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 477. The excerpt below is the record exactly as published.

loz. of hops must be added. Take the pan from the fire, and when the contents are lukewarm add a little yeast ; pour it into a cask, and in a little less than a month it will be ready for use. (4) For every gallon of water add 41b. of honey, boil for an hour, then put it into a tub with yeast spread on toast, and cover over. If it ferments well after three or four days, draw it off clear, and put it into a cask with one Mead — continued. sliced lemon to every gallon ; add 1 bottle of brandy for every lOgalls. The rind of Seville oranges, cut very thin and suspended in the barrel, will greatly improve the flavour. It is best to rinse round the cask with part of the brandy before the liquor is put in. Those who like Mead to have an aromatic flavour may mix in elder, rosemary, and cardamoms, in various proportions, according to taste ; others put in a mixture of thyme, eglantine, rosemary, and marjoram, with various spices. (5) On 51b. of honey pour 5qts. of boiling water, and boil, skimming frequently until the scum ceases to rise ; then add loz. of the best hops, boil for ten minutes, put the liquor into a tub, and let it cool ; when almost cold, put in a small quantity of yeast spread on a slice of toasted bread, and let it stand in a warm room. When fei mentation sets in, pour the liquor into a cask, filling up as the froth runs out at the bung-hole. When the fermentation has quite ceased, bung down, but leave a peg-hole, which after a short time may be closed. The Mead may be bottled in less than a year. (6) Put water and honey, in the proportion of lgall. of the former to 4lb. of the latter, into a saucepan, and boil well for forty-five minutes, removing all the scum as it rises. Now put in loz. of hops for each gallon of liquor, boil for thirty minutes longer, remove from the fire, and leave for a day. Turn, it into a cask, add 1 pint of brandy

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