From the book "Lady of the Night" By: Edain McCoy
Meade, a honey ale from the Celtic traditions, is a traditional drink of the Esbats, but wines have also been used frequently. Meade, related to the Irish word midhe, meaning center, represents the spirit around which all life revolves. Connoisseurs of meade cultivate their brews as carefully as makers of fine wine, and jealously guard their secret recipes. There is even a meade society which tries to gather these recipes from around the world and preserve and publish meade lore.
The following is a much-simplified recipe for meade. It eliminates the lengthy fermentation process. You can add grain alcohol or leave it out depending on your personal tastes.
Ingredients:
1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 tsp. nutmeg
1/8 tsp. allspice, rounded
1/2 cup Everclear or other grain alcohol
Preparation:
Slowly heat all ingredients together -- except
the alcohol -- in a large stock pot. As the honey melts, an oily
crust will form on the top of the meade. You can leave it there
-- some feel it adds to the full-bodied texture of the meade.
Others will tell you to skim it off. Do not allow the meade to
come to a roiling boil. When it is well blended, remove from the
heat, stirring occasionally until it settles. When it has cooled,
add the Everclear and serve.