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
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.
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