Recipe - Mead By Euell Gibbons

3 pound Honey (lighter the better)
1 Lemon
1 Orange
One half ounce Citric acid
2 (up to)
3 dr Tannin or
1/16 ounce Yeast

1. Put honey into large pot add hot water to make up total to 1 gallon stir
well until honey melts, simmer low for further 5 mins.

2. Add the juice of lemon and orange, the tannin and citric acid.

3. Strain liquid into fermentation vessel,place in warm spot and plug the
top with cotton wool. Wait 4 days then......

4. Now fit fermentation lock onto vessel. ASIDE ( glass jar large enough
to take all the liquid is all that is needed. To make ferm. vessel, as for
the lock, use a rubber bung with a hole punched into the top..now buy an
air lock (used in beer fermenting) and use that as the lock, cost $2.50).

5. After the mixture stops bubbling (approx 35 days) syphon into
sterilised container add one Campden tablet and close the container with
air lock.

6. Let stand until clear then syphon into sterilised bottles,add 1 teaspoon
ofsugar per 750ml bottle and cap...wait 14 days then drink.

IKIRK@BCM.TMC.EDU

(I. DARLENE KIRK)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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