Part 4/8:
Ingredients: The traditional ratio calls for one gallon of honey to four gallons of water, though modern methods often adjust these amounts for practicality.
Process: Heat the water to an appropriate temperature, dissolve the honey, and boil the mixture (called must) to eliminate bacteria. Next, allow the concoction to cool, add the yeast or ale dregs, cover loosely, and let it ferment for a few days.
Aging: Typically, mead aging takes several months, yet this rapid process promises a sweet, albeit cloudy, result in just a few days.
While many mead makers today prefer extended fermentation, the ancient recipe highlights conversational anachronism—those who made mead back then relied on what was immediately available.