Racking

[hotwine]

Mead is fermented honey. Made some over 30 years ago that now resembles a clear liqeuer. Gave some at the time to my older sister, who now refuses to part with it). Got the recipe out of a Scottish cookbook from the 1870's. Very simple process, as I recall: place raw honey in a large stainless steel pot and bring it to a low boil, and keep it there, all the while scooping off the frothy impurities as they're cooked out of the liquid. When the foam dies down to a thin skein, turn off the heat and let it cool down. Then add brewer's yeast and cover the pot with cheesecloth, and set it in a cool place for 2-3 weeks to ferment. When fermentation has ended, rack it off into clean wine bottles and cork. Be sure to use new corks, sized for the bottles you're using, and a corking machine to ensure a tight fit. Store the bottles in a cool place (a cellar, ideally), where they won't cause any damage if they explode. Age as long as possible.