Mead - Make It Yourself

• 1 Blade of Mace
• 6 qts. of Water
• 2 1/2 lbs. of Honey
• 1/2 teas. Cinnamon Powder
• 1/2 teas. Grated Fresh Ginger
• 2 Cloves
• 2 Eggs

Directions:

 

Put the 6 quarts of water into a pan; add the honey, cinnamon, mace, ginger, cloves, and the beaten whites of the eggs. Heat, and whisk frequently, until the mixture comes to a boil, then simmer gently for an hour.

 

When lukewarm strain into a cask and add a small tablespoon of yeast, and cover the bung-hole with folded cloth until fermentation stops. Bung the cask tightly, and bottle the Mead in nine months' time.

 

From: Whispering Wood