![[brewing1.jpg]] I originally found this recipe as [SMoY mead (Sir Michael of York)](https://cunnan.lochac.sca.org/index.php/Syr_Michael_of_York_Mead) but I generally call it Lemon Nutmeg mead because it highlights the ingredients and curtails some potential extra discussion that just gets annoying after eight explanations. SIGH Anyway, this is one of the best meads I've ever had. It's incredible. It is lightly sweet, has a pleasant nutmeg flavor, and ultimately ends up with a nice light carbonation. The recipe can also be found [here](http://www.greydragon.org/brewing/mead.html#York). ## Instructions These are directly from the link above except that I have doubled the recipe because it's much easier to get 5lbs of honey. It's also delicious. ### Ingredients - 2 Gallon Water - 5 lbs Honey - Locally sourced honey truly makes a huge positive difference - 2 Lemons - Original used one? - 1/2 tsp Nutmeg - FRESH - 1 pkg Ale or Champagne Yeast (ferments quickly) - I used Safale S-33 ### Instructions 1. Boil the water and honey. 2. Add the juice of the lemon and the nutmeg. 3. Boil, skimming the foam that rises to the surface, until it stops foaming. 4. Let cool to blood temperature, actually under 90 degrees F (~32 C), then pitch the yeast. 5. Let it work two and a half weeks, bottle it and let it age two weeks. > [!warning] > Make sure you put it in the refrigerator, as it can become explosive if left out after this. Seriously, these carbonate quickly, and thus pressurize. Cooling them halts the yeast action. Drink at your leisure! SERVE COLD Or at least keep cold until ready to drink, to make sure it won't start fermenting again. ## Pictures ![[brewing6.jpg]] ![[brewing7.jpg]] ![[brewing2.jpg]] ![[brewing3.jpg]] ![[brewing4.jpg]] ![[brewing5.jpg]]