mead, traditional mead
Source: Carl West (firstname.lastname@example.org)
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.
- 1 gallon, bottled water
- 2 pounds, generic honey
- 1 Medium lemon, zest and juice
- 1/4 teaspoon, Red Star Champagne yeast
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.