INGREDIENTS

  • 15 quarts honey
  • 10 gallons water
  • 7 1/2 ounces hopsor
  • 15winemaker’s compressed yeast cakes
  • 1 quart brandy or sherry wine

DIRECTIONS

  1. Add honey to water and boil 45 minutes.
  2. Add hops and boil 30 additional minutes (or if using yeast, cool to lukewarn and crumble yeast into it).
  3. Let stand overnight.
  4. Add brandy or sack and pour into a large crock or cask.
  5. Cover with an oversized lid and let stand until fermentation is complete.
  6. Cover tightly and seal.
  7. Let stand a year; bottle.