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The
StilLRoom
been
the
fermented
wine
obtained
from
the
liquor
formed
by
boiling
honeycombs
with
water,
whereas
metheglin
was
prepared
from
honey
and
water,
with
or
without
the
addition
of
hops
or
spices.
To make
Spiced
Metheglin,
—
Boil
for
an hour
a
mixture
of
one
gallon
of
water
and
three
pounds
of
A
WJNE
FILTER-BAG.
honey,
taking
off
the
scum
as
it
forms.
Allow
the
mixture
to
stand
for
twenty-hour
hours,
add
yeast
on
toast,
and
proceed
as
directed
in
the
section
on
the
general
principles
of
wine-making.
When
the
active
fermentation
is
subsiding,
a
few
weeks
before
racking
the
mead,
hang
into
the
liquid
within
the
barrel
an
open
woven
bag
of
mixed
spices,
an
ounce
each
of
crushed
ginger,
cloves,
allspice,
and
coriander
seeds.