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Witche's Mead

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Witches’ Mead

3 pounds honey

2 egg whites

1 ounce of yeast

1 lemon

1 gallon of cold water

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Put honey and grated rind from the lemon in a large saucepan or preserving pan with the gallon of cold water. Beat the two egg whites until frothy and add to the other ingredients in the pan. Place the pan over heat and stir as mixture comes to boil. Simmer gently for one hour. Pour liquid into large bowl and leave until lukewarm, then stir in the yeast. Cover bowl and leave in a warm place for three days. Stir daily. Then strain through muslin and bottle. Cork loosely. Push corks down gradually as fermentation ceases. Store bottles in a cool, dark place. The mead will be ready to drink in one year.

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