MEAD

Just 4 u

Ingredients:
4 lb. English honey 1 lemon
1 orange 1 gallon water
Yeast and nutrient

Method:
Put the honey into the water and bring to the boil, then pour into a crock and allow
to cool. Add the juice from the orange and lemon, and the yeast, preferably a Maury
yeast, or all-purpose wine yeast, and nutrient.

N.B.—It is most important to add a good nutrient, since honey is deficient in
essential minerals. Pour into fermentation vessel and fit airlock. Allow to ferment to
completion—this is liable to take much longer than with most country wines—and rack
when no further bubbles are passing. Mead should preferably be matured for at least a
year after this, but one needs to be very strong-willed to follow this advice!