|
|
MEAD WINE 4 lb. honey 1 gal. water (spring water) pared rinds of lemons 1/4 to 1/2 oz. Bakers yeast In a large sterilized container, combine honey, lemon rinds and spring water. Bring to a boil and boil exactly 4 minutes. Make sure containers and utensils are very clean because unwanted bacteria will turn your wine to vinegar. Cool to blood temperature. Skim and add yeast. Pour cooled mixture in glass jugs 3/4 full and plug jugs with paper towel. Do not use a cork or tight lid. In 48 hours wine will start to work. If it has not started to work by then, add more yeast. After 1 month, siphon liquid into 1 gallon containers, straining as you do so. Again cork with towel and set aside at room temperature. The mead will slowly clear. If it is still cloudy after 2 months, put each bottle into refrigerator for a week. When it is clear, siphon into clean 1 gallon jug and cork tightly. Set this wine aside for 6 months to mellow. Make this wine on the day the moon is new for better fermenta- tion and stronger wine. .PRTOPT1*SYSPRT QSYSPRT *LIBL .PRTOPT2QBATCH *LIBL 000 .PRTSYS1003060066006001*STD 00610 .PRTSYS2*FILE *FILE .PRTDRT1N 000880325 .PRTHDG1 *LIBL NY .PRTFTG1 *LIBL NY .DCT US QENGLISH .DCT RECIPE RPLIB .PF 1 1 64N1N02 N .PF 2 1 64N1N06 N .PF 3 6 32N1N0L N .PF 4 1 63Y1N07 Y .PF 5 1 36N1N04 N .PF 6 1 64N1N07 N .PF 7 1 64N1N04 N .PF 8 11 63Y1N0O Y .PF 9 11 63Y1N0O Y .PF 10 1 64N1N06 N .PF 11 1 64N1N22 N This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |