Short-Cut Mead

Short-Cut Mead
1/2 gallon water
1-1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice, rounded
1/2 cup Everclear (R)

Slowly heat all ingredients together — except the alcohol — in a large stockpot. As the honey melts, an oily crust will form on the top of the Mead. You can leave it there, for some feel this adds to the full-bodied texture of the mead, while others will tell you to skim it off. Do not allow the mead to come to a rolling boil. When it is well blended, remove from the heat, stirring occasionally until it settles. When it has cooled, add the Everclear (R) and serve.