Instructions: 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. ;+)

*** Stalking the Wild Asparagus - by Euell Gibbons
**** Van Rees

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