Ingredients

one ounce dried hops
four pounds honey (freshly extracted from the comb)
two gallons water
one ounce yeast spread on a piece of toast

Method

Pour the water over the honey and the hops, and boil slowly for an hour.
Then strain into a pan and leave to cool before adding the yeast.
Take out the toast on the following morning and stir the liquid well.
Cover the pan with a clean cloth and leave for five days.
Strain and pour into bottles but do not cork securely until bubbling has ceased.
The mead should be allowed one year to mature before using.

Llanfachraeth, Anglesey.