Method

Boil together 6 pails water and 1 pood sugar until reduced to 5 pails, skimming off the foam. Remove from the fire, pour into a vat, cool to the temperature of milk fresh from the cow, and set in a warm room. Dip a French roll into yeast until it absorbs at least 1 glass yeast and add it to the syrup. When the mead begins to ferment, which will take about an hour, remove the roll. If the mixture does not ferment, add more yeast. Add ¼ lb sturgeon glue, ½ lb colored orris root, and the zest from 25 lemons. Pour everything into a very strong barrel, cork securely, and set on ice for 12 days. Then uncork, bottle, and store in the cold cellar. Let stand for 4 months before using. This drink is unusually pleasant.

*The name of this recipe is something of an anomaly since, traditionally, the primary ingredient of mead is honey. In Russian, the word med means both mead and honey. Recipes for mead tend to be very old and date from the time when sugar was either not known or was still a very expensive and rare ingredient.

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