Mead

(Always dedicate the first libation to the goddess, Bridgit, and then leave out a small quantity for the house spirits)

1/2 gallon water
1 1/2 cups honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 package brewer's yeast

Heat water, honey, lemon juice, nutmeg and allspice together in a large stock pot. Blend well and remove from the heat. Stir in the brewer's yeast and pour the mead into a wooden cask. Allow to ferment for 6 months. During this time, the cask should be aired daily to allow gasses to escape. At least once a month it should be poured into a fresh cask.

Older cookbooks recommend a variety of herbs that can be added to flavor the mead. Lemon balm, sweet marjoram, rosemary, burnet, cloves, ginger, mint, elderflowers, cloves, angelica, borage, or bugloss are some of the herbs mentioned that can be brewed in the mead.