Sir William Paston's Meathe from Digby.
Take ten Gallons of Spring-water, and put therein ten Pints of the best honey. Let this boil half an hour, and scum it very well; then put in one handful of Rosemary, and as much of Bay-leaves; with a little Limon-peel. Boil this half an hour longer, then take it off the fire, and put it into a clean Tub; and when it is cool, work it up with yest, as you do Beer. When it is wrought, put it into your vessel, and stop it very close. Within three days you may Bottle it, and in ten days after it will be fit to drink. [p42]
My quick and dirty redaction:
2 gallons of spring water.2 pints of honey
Big pinch of rosemary, fresh of dried.
3 bay leaves, dried.
1 ounce of bitter lemon peel.
Boil the rosemary, bay leaves and lemon peel in a quart of water for 30 minutes.
Dissolve the honey in 1 gallon of water and simmer, skimming the scum off of the surface. Move to the fermenter when clear. No need to boil if you use pasturized honey.
Strain the leaves and stems out of the "tea" and add the water to the fermenter.
Add in the rest of the water to the fermenter to cool the must.
Pitch in ale yeast when cool.
Let ferment for a week, bottle when it's as strong as you wish.
