Recipe - Quick Mead

3 ga Water
5 pound Honey
1/3 cup Jasmine tea
One half teaspoon Ground ginger
2 teaspoon Cinnamon
One half teaspoon Ground allspice
One half teaspoon Ground cloves
One half teaspoon Ground nutmeg
Ale yeast

Boil water, adding tea and spices. Remove from heat and stir in honey.
(Some mead makers boil the honey, skimming the scum as it forms). Cover
boiled water, and set aside to cool (this usually takes a long time, so
start on the next step). Make a yeast starter solution by boiling a cup of
water and a tablespoon or two of honey. Add starter to cooled liquid. Cover
and ferment using blow tube or fermentation lock. Rack two or three
times to get rid of sediment. The less honey, the lighter the drink, and
the quicker it can be made. 1 pound per gallon is the minimum, 5 pounds
per gallon is about the maximum for a sweet dessert wine. This mead is a
metheglin because of the tea. The yeast is pitched one day after starting
the batch, the crud skimmed about 10 days later, then wait 3 days and rack
to second ary. Wait 2 more weeks and bottleabout 4 weeks from start to
finish. Yield is 3.1 gallons. Excellent clarity, fairly sweet flavor,
slight sediment, light gold color. An excellent batch.

Recipe By : Kevin Karplus , Issue #538, 11/16/90

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip