To prepare this mead, use the very best pure honey, unadulterated by wax.
[Mark the level of the liquid on a spill.] The honey and water must cook for 1 hour with the hops; then the liquid must be measured [again] with the spill.* If the liquid is below the level marked, fill up to the mark with hot, boiled water, or even add
While it is still rather warm, strain the honey through a cloth or a fine linen into a wooden or glass dish, but fill it only four-fifths full. Cover with
After 2 days the mead will begin to foam and ferment.
If the mead stands at a low temperature, then it will not ferment but will grow moldy and spoil. The warmer the place [for storage], the sooner the mead will be ready. Usually 3–5 weeks are necessary for this process. Listen after 3 weeks: if the mead is obviously noisy, leave it a bit longer. But if the noise has stopped and the odor and strength of the mead is already evident, then it is ready to be used.
In general, if a stronger mead is desired, it must stand quietly in a warm place until it stops hissing. But if a weaker and sweeter mead is desired, then it may be strained while it is still hissing.
Before straining, for every
Do not stir the mead liquid, but carefully pour it off, straining through a flannel. Repeat several times, until the mead is completely clear and transparent. Mead strained in this manner is ready to be used, but it will be better in 6 months’ time. After a year, it will be outstanding. In general, the longer it stands, the better it will be, even if it is kept for 20 years.
Remarks: If a sweeter and stronger mead is desired, use 1 garnets water instead of 2 for every 1 garnets honey. Measure with a spill and then add the other garnets.
Also less hops and more tea may be added.
No spices should be added since mead by itself has enough aroma.
If the mead matures well and will be strained after it ceases hissing completely, it may be bottled in ordinary thin bottles without bursting them. If bottled earlier, then stronger and thicker bottles must be used.
Mead ought not to be kept for long in barrels in the wine cellar because it will turn moldy and take on a musty odor.
Soft river water must be used for preparing mead. In an extreme case, well water may be used, but it must be such that soap lathers in it and such as would be used for washing linens.
The dishes used for preparing mead, must be, if not new, then completely clean, and the bottles must be completely dry. This means that they must be thoroughly rinsed and overturned several days before being used.
© 1992 All rights reserved. Published by Indiana University Press.