INGREDIENTS

INSTRUCTIONS

Mead a.k.a. Honey wine, hydromel or metheglin is one of the oldest
fermented beverages known to man. At its simplest, mead is merely
honey diluted with water and fermented. This recipe is from Amerine
and Marsh, both world recognized wine making experts.  Two pounds of
strained honey will make a gallon of wine.  Dilute each pound of  honey
with a half-gallon of water and stir well to get a uniform  dilution.
Add 1/2 pound of coarsely ground seedless rasins to furnish  the yeast
nutrients, lacking in honey, required for satisfactory  fermentation.
Add 1/2 teaspoon of dry baker's yeast and ferment  under a fermentation
trap at about 70 F degrees. Fermentation will be  slow, two to four
weeks or longer. When active gas is no longer  produced, siphon the
wine away from the sediment. Repeat this racking  as often as needed
till the wine is clear with no sediment. Assuming  you start with two
jugs with 1/2 gallon in each, these can be  combined into one jug when
there is no more foaming, at the first  racking. Keep the fermentation
lock on until there is absolutely no  more gas production then cap to
protect the wine from air. Good luck!  Recipe By     : JohnT6020  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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