Traditional Mead

Preparation 1. In a large stainless-steel pan, bring the water to the boil, then allow it to simmer. Add the honey, stir and simmer, skimming off the scum when it appears. When no more scum forms (this can take up to 45 minutes), turn down the heat and add the lemon juice and peel to the mixture, along with the cloves and cinnamon stick. Simmer for 5 minutes and then cover and set aside to cool to room temperature. 2. When cool, remove the cloves, lemon peel and cinnamon stick and skim off any more scum completely. 3. Add the yeast and stir, then transfer into a sterilized 1-gallon fermentation jug with a fermentation lock. 4. Allow to ferment for 48 to 60 hours until bubbling ceases, and then siphon into sterilized bottles, carefully avoiding the layer of yeast at the bottom of the jug. 5. Seal tightly and store upright in the fridge for 5 to 7 days before opening. Drink within 2 weeks. Note:Only use wine (or champagne) yeast—available from health-food suppliers—not brewer's or baking yeast. From The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses by Richard A. Jones and Sharon Sweeney-Lynch. Text copyright © HarperCollins Publishers, 2010. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.

Preparation 1. In a large stainless-steel pan, bring the water to the boil, then allow it to simmer. Add the honey, stir and simmer, skimming off the scum when it appears. When no more scum forms (this can take up to 45 minutes), turn down the heat and add the lemon juice and peel to the mixture, along with the cloves and cinnamon stick. Simmer for 5 minutes and then cover and set aside to cool to room temperature. 2. When cool, remove the cloves, lemon peel and cinnamon stick and skim off any more scum completely. 3. Add the yeast and stir, then transfer into a sterilized 1-gallon fermentation jug with a fermentation lock. 4. Allow to ferment for 48 to 60 hours until bubbling ceases, and then siphon into sterilized bottles, carefully avoiding the layer of yeast at the bottom of the jug. 5. Seal tightly and store upright in the fridge for 5 to 7 days before opening. Drink within 2 weeks. Note:Only use wine (or champagne) yeast—available from health-food suppliers—not brewer's or baking yeast. From The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses by Richard A. Jones and Sharon Sweeney-Lynch. Text copyright © HarperCollins Publishers, 2010. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.