To make Strong Mead
Ingredients
- 12 gallons of water
- 8 pounds of sugar
- 2 quarts of honey
- a few cloves
- egg whites
- 3 spoonfuls of new yeast
- 8 or 9 lemons
- 2 or 3 pennyworth of isinglass
Instructions
Take the water, sugar, honey, and cloves, when your pan boils take the whites of eight or ten eggs, beat them very well, put them into your water before it be hot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub; when it is about blood warm put to it the yeast; take the lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full; take the isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites of three eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up, and when it is fine bottle it.
You may order isinglass this way to put into any sort of made wine.
Print recipe/article only
Bookmark this on Delicious
Post a Comment
Your comment will probably need to be approved before it will appear.