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| 1 | gallon | water
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| 4 | pounds | honey
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| 6 | each | cloves
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| 2 | sticks | cinnamon
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| 1 | each | lemon, juice and peel of
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| 1 | teaspoon | yeast, active dry
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Directions:
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In a large nonreactive pot, add the next four ingredients to the
gallon of water.
Boil all together for 30 minutes, then strain into a crock 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.
Mead 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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