Never boiled the honey, does it improve the mead?
Not sure first time i have made it but this is the recipe:-
Northumberland county educaton committee.
Making mead.
The following recipe for mead is issued by the National Agricultural Advisory Service (Bee Department):-
Mix honey with water at the rate of 4 lbs honey for each gallon of water. Bring the mixture to the boil and remove the scum.
Distribute the mixture in to clean glass vessels with narrow necks, e.g., "winchester quarts". These hold 1/2gallon and can usually be obtained from a chemist. They should be heated to prevent cracking when pouring in the hot mixture and should be filled to the shoulder only. Plug the necks with cotton wool. In addition, half fill a clean 1 pint milk bottle with the mixture and plug the neck of this with cottom wool. Leave the vessels to cool overnight.
Next day add the yeast to the contents of the milk bottle. Replace the plug in the latter and keep the bottle in a warm place 2-3 days. Then distribute the contents equally to the vessels containing the main bulk of honey-water mixture. Replace the plugs and leave the vessels in a warm place untile fermentation has ceased - about 8-12 weeks according to temperature and the size of vessels.
Then siphon off the clear liquid into clean wine bottles, leaving the sediment undisturbed. Cork the bottles tightly and put away for at least six months.
Further information may be found in the following books:-
Producing, preparing, exhibiting and judging bee produce, by W. Herrod-Hempsall.
Successful wind making, by S. M. Tritton. (published grey owl research labs, almondsbury, glos. 5/6d.
Mead by Bro Adam (of buckfast Abbey), obtainable from bee research association, ashcroft, ongar, essex.
Maybe someone will be able to tell how old this is, it was donated to me by someone and they had no idea how old it was. It is on a scrap of paper with nothing else on it.
strange old year this one
