Mead

Classification: mead, traditional mead

Source: Carl West (eisen@kopf.hq.ileaf.com) Issue #591, 3/7/91

It was still bubbling when I bottled. Yes, I plan to begin drinking it soon, before it becomes a grenade six-pack.

Ingredients:

1 gallon, bottled water
2 pounds, generic honey
1 Medium lemon, zest and juice
1/4 teaspoon, Red Star Champagne yeast

Procedure:

Simmer these together and skim off the scum as it rises. If you wait for it all to rise so you can skim just once and you miss the moment, the scum sinks, never to rise again. Pitch yeast when cool and kept it at room temp (65-72) for 5 weeks where it bubbled about once every 5 seconds for the whole time.

Specifics:

Primary Ferment: 5 weeks