INGREDIENTS

INSTRUCTIONS

In a large nonreactive pot, add the next four ingredients to the gallon of
water.  Boil all together for 30 minutes, then strain into a crock that
will hold it with a little room to spare. When cooled, add the yeast,
dissolved in some of the liquid.  Allow to ferment in a cool place - 55
degrees is ideal - until it ceases bubbling and the liquor clears, then
bottle, cap tightly and store in a cool, dark cellar. It should not be used
for at least a month, and longer is better.
Mead unlike many other drinks, does not improve with really long aging, so
it should be consumed within a year of the time it was made. ;+}
***  Stalking the Wild Asparagus  --  by  Euell Gibbons *** * Van Rees
Press, New York   1962  *
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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