8 pints Water
4 pounds Honey
6 Cloves
2 Sticks cinnamon
Juice and peel from one lemon
1 teaspoon Activated dry yeast

In a large nonreactive pot, add the ingredients a part from the yeast to the water. Boil all together for 30 minutes, then strain into a bowl that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to
ferment in a cool place - 55 degrees is ideal - until it ceases
bubbling and the liquor clears, then bottle, cap tightly and
store in a cool, dark cellar. It should not be used for at least a
month, and longer is better.

This Meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.


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