Date: Wed, 21 Sep 88 02:23:45 mdt
Subject:    Recipes -- AT LAST!
Original-From: <mhalley%MUN.BITNET@CORNELLC.CCS.CORNELL.EDU>

Ye Olde Batte's PROVEN Recipes

Basic Metheglyn
(Took First Prize at Homebrewers Competition)
Put three pounds (1 quart) light honey to about
a gallon of water and heat to just below boiling.
Skim off as much as you can of the white froth &
discard.  Add a palmful of whole cloves, a handful
of stick cinnamon, and a couple of palmfuls of
whole allspice.  Add the zest (thin outer peel)
of one medium-large orange.  Remove and discard
the white pith from the orange and crush the
remainder into the pot.  Add one cup double-strength
black tea (two teabags to one cup boiling water).
Keep the whole mess at steaming (NOT BOILING)
temperature for two to five hours.  Cool to
lukewarm ("baby-bottle" or "blood" temperature)
and strain or rack (siphon) into one or two large
bottles, filling only to the "shoulder" of each
bottle.  Add one or two tablespoonfuls of dry
yeast to each bottle and attach airlock. (Mead
is the ONLY fermented product it is not only
safe, but often preferable to use bread yeast
to manufacture).  You may want to leave the
bottles "unlocked" for 12-24 hours to give the
yeasty-beasties a headstart.  Leave in warm,
but not hot, place for 7-21 days, or until
airlock "breaks."  Rack into clean bottles.
You may top up with clean water, if you wish.
This lightens the flavour and assists in the
mellowing process.  DON'T use processed city
water!  Age in cool spot for AT LEAST six
weeks -- it can safely go for a year.  Rack
once more when it looks clear, and be sure
always to leave all the GUCK in the bottom of
the bottle whenever you rack.  ENJOY IN
MODERATION -- NOTHING is as bad as a mead
hangover!

Wylde-Rose-Petal Metheglyn
Use basic recipe as above, but reduce cloves
to 5 or 6 large -- count 'em -- and add one
whole nutmeg, split in half, and one or two
one-pint ziploc bagfuls of fresh (or frozen)
rose petals.  Wild roses are the best for this,
as they are more fragrant; the red or pink
have more flavour than the white.  When you
pick, go for the newly opened or just opening
flowers; take ONLY the petals; pack 'em as
tightly in the bags as you can.  They store
well in the freezer until use (but not
overlong).  This recipe makes a smaller
volume of product than the basic, but the
bouquet and flavour are unique and delightful
and the colour is GORGEOUS!