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August 2018

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Mead By Euell Gibbons Recipe

Mead By Euell Gibbons recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mead By Euell Gibbons recipe  PDF


1 ga Water
4 lb Honey
6 Cloves
2 Sticks cinnamon
Juice and amp peel from one lemon 1 ts Activated dry yeast
In a large nonreactive pot, add the ne t 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 Press, New York 1962

Mead By Euell Gibbons recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
278 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Mead By Euell Gibbons recipe  PDF   Asparagus recipes RSS   Thumsb up

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