Metheglin

Metheglin

1 bunch of Lemon Thyme
1 branch of Lemon Balm
1 branch of Rosemary
10 Cloves
6 crushed Allspice berries
1 Cinnamon stick
1 piece of bruised Ginger Root
1 Mace blade
6 2/3 cups of Honey
5 pints of Wine Yeast (quantities are shown on packages)
1 1/4 gallons of Water
--makes 1 gallon--

1. Put water, herbs and spices in a pan and simmer for 1 hour
2. Strain; add the honey and stir
3. Allow to cool and then add the Wine yeast
4. Pour into clean jar; save a little for topping off later
5. Leave to ferment in a warm room (use a coaster to catch foam)
6. Add the reserved liquid if a lot is lost to foaming over
7. When the foaming stops, jar and insert an airlock
8. When the bubbles stop, put in bottles, cork and put in a cool place
9. After two weeks, siphon off and rebottle; cork bottles tightly
10. Store for 6 months
11. Siphon off again and bottle with corks wired shut
12. Store the bottles on their side for at least 2 years

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