Mead Recipe

Ingredients

• 2 pounds of honey
• 3 quarts of water
  • -or- 2 quarts water, 1 quart apple juice
  • -or- 1 quart water, 2 quarts apple cider (smells much too good to resist)
• 1 or 2 large pieces of cinnamon bark
• 3 to 5 cloves
• juice of 2 or 3 lemons
• peel of 1 lemon (scrubbed)
• 1 teaspoon activated yeast
• large glass or earthenware container with a large mouth (I've used a lobster pot successfully)
• a towel, cheesecloth, or the equivalent to cover the container (see below)

Procedure

• Simmer everything but the yeast for 30-60 minutes and enjoy the heavenly perfume this produces.
• Strain the result into your large container - should yield something like a gallon, maybe more.
• When the liquid has cooled to about 80 degrees, cover the container. While it is possible to use a towel, there is really a lot of stuff stuck to a typical towel, even after washing. I once poisoned a batch with a towel. You would probably have better luck with cheesecloth, or better still, go to a homebrew supply place and get a brewing bucket that has a water-based venting valve on it. I haven't tried it, but it seems like the most sanitary solution.
• Store the container in a cool place (55-60 degrees F) for 30 days or so.
• Stir from time to time (every 3-4 days) and fight the urge to drink it prematurely, since it smells fantastic.
• Don't let it ferment too far, because while it may get slightly more kick, it won't taste nearly as good.