Mead
Best enjoyed in the company with close friends.
Time: Several Weeks.
Ingredients
- Tonnes of honey, preferably Durham Wildflower Honey
- Boiled water
- A little lemon juice
- Sachet of yeast
- Heaps of time
Preparation
- Disenfect all equipment: demijohn, washing up bowl, funnel, mixing spoon, bung with a no-rinse disenfectant.
- Boil a lot of water and let it cool to approx 40°C to prevent the yeast from dying.
- Mix the water with the honey with a rough ratio of 600g honey per 1L water, so 3:2 honey to water.
- Add mixture with a squeeze of lemon juice and yeast into a demijohn sealed with a one-way bung to allow air out but not in.
- Let it bubble for a few weeks, or until temptation is too strong.
- Savour at room temperature, ideally with a slab of gammon and a pile of chips while watching a film on Vikings, or other manly things.