INGREDIENTS

INSTRUCTIONS

Bring  the  honey and water to a boil skimming off the white  and  brown
foam  as  you heat it.  Simmer/skim for about 5 minutes  per  gallon  (5
gallons  = 20 min). When the boiling is almost done, add the ginger  and
orange  peel. Cool (I usually let it cool "naturally"). Work with  yeast
(Werka Mead Yeast is good, champagne or general purpose wine yeast  will
do).  Bottle  after two weeks (while it's still sweet  and  still  quite
active).  Refrigerate the bottles after another two weeks (to avoid  the
glass grenade syndrome and to make the yeast settle out of the mead). To
quote the original source: "It will be quick and pleasant  from  the very
start and will keep for a month or more." Other variations included: Add
lots more honey and let it ferment till it stops. Bottle and wait  a month
or more, you get champagne. Use some other citris fruit peel, such as lemon
or grapefruit. Add some other fruit flavoring (crushed berries of some
sort). Load up on the ginger (my friend makes Death by Ginger by using
pounds of ginger per gallon!) Primary Ferment: 2-3 weeks
Recipe By     : Michael Tighe
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”