Lotta’s Mead (Mjöd) from “Handmade Living” (Page 86)
+ 3/4 cup (185 grams) packed dark brown sugar
+ 3/4 cup (185 grams) granulated sugar, plus 6 teaspoons
+ zest and juice of 2 lemons
+ 1/2 teaspoon active dry yeast
+ 18 raisinsIn a large stockpot, bring the water to a boil. Stir in the brown sugar, the 3/4 cup granulated sugar, the lemon zest and lemon juice. Remove from the heat and let cool to warm, 105° Fto 115° F / 40°C – 46°C. Stir in the yeast until dissolved. Let stand, uncovered, at room temperature for at least 12 hours.
Put 1 teaspoon granulated sugar and 3 raisins into each of six wine bottles. 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.