1 tablespoon yeast
1 gallon pure water
3 1/2 pounds of raw honey
2 dozen shelled hazelnuts
In a large pot combine water and honey. Bring to a boil, lower heat and cook for about 45 minutes, stirring occasionally. Put the hazelnuts into pot with the liquids, cover, and let stand ovrnight. Remove the hazelnuts. Sprinkle the yeast on top of the liquid, cover, and let sit for two to five days. During this time the yeast will work into the liquid. Transfer the liquid into an air-tight bottle and let stand for three months. Once the mead is opened, the shelf life is minimal.
Notes:
Room needs to be left in the bottles so they don't explode from the yeast; I usually use a big 2 gallon jug. Back To Recipe Index Back To Main Page
