I collect old, old, old books and I always fine interesting things to read about. Here's the recipe (or Receipts as they call it) for mead, which is one of the oldest alcoholic drinks there is. Depending on how long you let it ferment determines it's strength. But after making, it's ready to drink after 24 hours.
MEAD
3 gallons of water
5 pounds of honey
2 egg whites
*
1/4 tsp cinnamon
a pinch of ginger
a pinch of mace
10 cloves
a spring of rosemary
*
a Tablespoon of brewer's yeast
Whisk eggs into the water. Then put egg water and honey in a large pot and bring to a boil for 1 hour.
Add the spices. Wait until the mixture is cool and add the yeast. Stir well. Cover with a cloth and let sit for 24 hours.
Drink and Be Merry!
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