Mead

Mead

Makes six 750-ml bottles

17 cups/4.25 L water

3/4 cup/185 g packed dark brown sugar

3/4 cup/185 g granulated sugar, plus 6 teaspoons

Zest and juice of 2 lemons

1/4 teaspoon active dry yeast

18 raisins

• In a large stockpot, bring the water to a boil. Stir in the brown sugar, the 3/4 cup granulated sugar, the lemon zest and the lemon juice. Remove from the heat and let cool to warm, 105° to 115°F/40°C to 46°C. Stir in the yeast until dissolved. Let stand, uncovered, at room temperature for at least 12 hours. (I think you're trying to capture some local yeasts this way. Not sure.) 
• Put 1 teaspoon granulated sugar and 3 raisins into each of six wine bottles. ( We have some flip tops bottles that we use, purchased with sodas from World Market inside and sterilized AFTER we drank the sodas.) Strain ladles of the mead through a funnel into the bottles. Cap tightly with corks or bottle stoppers. Place in a cool, dark place for 1 to 2 days, until the raisins have risen to the surface. Store in the refrigerator until ready to serve. 
  
  

We left ours in the basement for a long while, and they became VERY fizzy. I guess that it ends up mildly alcoholic, but we really didn't notice it.