Earl Grey Mead

Classification: mead, metheglin

Source: William Drummond (ronan@digitalexp.com), Mead Digest #509, 11/14/96

Ingredients:

10 Earl Grey tea bags
2 lbs. raw honey
1 1/3 cup sugar
2 pinches savory
2 pinches rosemary
1 pinch thyme
1 pinch of bread yeast
1 leaf grey desert sage
water to fill
2 pinches citric acid
a bit of dregs for a starter

Procedure:

Place all ingredients in a Dutch oven to boil. Add two egg whites to collect scum. Boil for an hour, pulling scum off often. Let cool. Place in bottles for fermentation. Over the course of the fermentation process, add sugar occasionally to speed up fermentation. Once fermentation stops, cap tightly and age.