HOW TO MAKE FIVE RECIPES

Steps:

• Dissolve the honey in warm water.
• Pour the dissolved honey into a clean one-gallon carboy.
• Rinse the orange thoroughly to remove any pesticide before slicing it in eights (or smaller). Then put them inside the carboy, rinds included.
• Add in raisins, clove, cinnamon stick, and other optional ingredients.
• Fill the glass jug up to three inches from the top with cold water. The extra space will provide room for some foam.
• Put the cap on and shake the carboy to aerate the mixture.
• After checking and ensuring that you have room temperature (about 72 degrees Fahrenheit or 22 degrees Celsius), add one teaspoon of bread yeast to the mixture. No need to rehydrate it.
• Swirl gently.
• Place the fermentation airlock and put the carboy in a cool, dark place. It should start the fermentation immediately or after an hour.
• When major foaming stops (typically, after a few days), add some water and leave it for two months and a few days until it clears and the oranges sink to the bottom of the jug.
• Put a hose with a filter on one end into the clear part and siphon off your first home-brewed spiced mead.

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.