just honey and water and sugar and maybe hops for taste..\nor other berrys.
215728
You+ll need a large pot, a onegallon vinegar or cider bottle, a 4' or 5' length of plastic tubing (try-airline+ tubing from a pet shop), a balloon or non-lubricatedcondom, a package of wine yeast (not bread yeast), wine bottles,corks, a corking device, and 2 1/2 pounds of honey.First you need to prepare the mixture that will be fermented. Takeyour pot and add the honey and enough water to finish filling up theone gallon bottle. Bring these to a boil slowly. If you don+t wantscum in your mead and it forms on the top, skim it off. You don+tneed to boil it for any length of time, you just need to bring it up tothis temperature. Boiling for a while will release a lot of scum andadditives which you can get rid of right now and it will also allowthe mead to age more quickly. However, some of this -scum+ as I+vecalled it is made up of those very things which can create flavornuances. I don+t boil mine. When you decide it+s done, let it cool longenough so it won+t melt the plastic tubing, then siphon the mead intothe gallon jug , cap and let cool overnight. The gallon jug is yourprimary fermenter.Did you sterilize the pot? the bottle? the cap? the plastic tubing?No! Pour it out and start again - yes I am serious.Once the mixture is cooled to room temperature you will need topitch the yeast. Get a small cup half full with warm, but not hot,water and add the yeast. Let it sit for about ten minutes and absorbwater and liven up, then pour it into your gallon jug and mix it in.As of now your honey and water mixture is now being converted intomead. However, this will take about two weeks, perhaps more, tocomplete. During this time the mead mixture will bubble and foam,and this is what the balloon is for. Cover the top of the bottle withthe balloon and about an hour later, when the balloon has started toinflate but has not become too stretched, poke a few holes in it witha pin. (I understand this may make you wince if you are using acondom.) This balloon takes the place of a fermentation lock andallows the gas to escape while not allowing air in, thus keeping thefermentation bottle sterile. The holes may become clogged withfoam and you may need to poke a few more. Just remember thepurpose of this and use your common sense. I+ve accomplished thiswith plastic wrap and a rubber band, but I wouldn+t advise others totry unless you+re fond of unmet expectations.About two weeks from this point the balloon will cease to be greatlyinflated and will eventually go limp. When it has been completelylimp for a few days and the mead is clear rather than cloudy,fermentation is over. At this point sanitize your wine bottles andplastic tubing and bottle the mead. Be careful not to get the yeastinto the bottles as it+s not exactly tasty stuff. I stop about an inchbefore the bottom of the primary fermenter and we siphon off thelast inch into cups and toast the new mead. My mead has been verytasty at this point, other people describe theirs as tasting like paintthinner. In any case, you may not mind a little yeast in your cup now,but don+t inflict it on yourself in the future by bottling it.Wait two to six months and then enjoy. Since the above recipe has noadditives which would hasten aging, it may take a while for it tobecome truly fine mead, perhaps years. There are a lot of chemicaladditives that one can use to improve the flavor and process. Themost common and important addition is a teaspoon of yeastenergizer or yeast nutrient. Others include grape tannin (1/4teaspoon), malic acid (2 or 3 teaspoons), tartaric acid (1 to 2teaspoons). I recommend all of these chemical additives in your firstbatch, but if you can+t find them you can make do with naturalingredients or nothing at all.One can also add slices of fruit, raisins, or berries for flavor and inplace of grape tannin. One recipe I know of adds some apple jelly. Afew lemon peels will substitute for malic acid and a spoonful ofstrong tea will do replace tartaric acid. Hops are a common additiveand
646414
None. \nSimple foods--whole brown rice, for example, or veggies and the like are recommended. Very little, if any, products containing refined sugars should be eaten. No products containing white flour--the stuff is garbage.\nAnd of course, regular exercise.\nI could go on and on...
237226
drink hot tea with lemon and honey
41737
How about cold rose water?
233566
Shrimp, always something with shrimp.  Tropical fruits are great too.
664806
try Smuckers no sugar added Jam regular Jam is loaded with unnecessary sugars. Also try Rye or whole wheat bread as opposed to white which is not the best for you not to mention unnatural. Light PB is great and is a good source of protein and will keep you full for a long period of time!
242111
Flowers.  Offer to bring dessert.  Wine or a Sparkling Cider.
585344
Water, wine, mead, honey.  Read the Gospels:  Matthew, Mark, Luke, and John.  It's all in there.  Do a study of ancient Jewish customs.
493186
Allow me to suggest "real" oatmeal.  You can add raisins, cinnamon, a dash of artificial sweetner (or honey) and a bit of skim milk.
144072
Blueberry's natures way of giving you a stiffy and they are Delicious look it up...a great detox for the system\ntakes about a month to work into the system and when it does, well you got a place to hang yer hat
599927
no...\n\nTry Kaluha and gin though... mmmmm
391541
Eat sweet and tart fruits. They are soooo good. It helps me! Lemons, limes, bananas, tart apples, pineapple, especially strawberries! It cures your mouth's craving for sweet things and fills you up so you won't want much more. If you know how to make them, smoothies are also good!
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Fruit.  Also,bedding and towels.
24055
How about homemade bread and preserves!  I think it is very 'primative' and makes me think of a lunch consisting of a cup of tea with bread and preserves.
258009
In Strew berry essence..mmmmm...
340071
SUGAR!!  And you don't want to eat cranberry sauce that has no sugar - yuk!!
39484
I would say just something small like candy, or if you want to be super sweet, some flowers (cheap is okay for now!)