Honey Mead - cooking recipe

Ingredients

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

Preparation

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