by Arkadiusz Szałata
Polish Winemakers and Meadmakers Association

Below recipies come from polish handbook of meadmaking "Miodosytnictwo. Sztuka przerabiania miodu i owoców na napoje" ("Meadmaking. The art of converting honey and fruits into beverages") from 1925. The author – Teofil Ciesielski, was a professor of botany at the University of Lwow.

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Name: Dębniak (or: Obozowy)
Type: Quadruple
Original gravity: 25-29 Blg
Alcohol by volume: 9-12%
Residual sugar: 35-90 g/L
Time required for aging: 1 year

Ingredients:
2,5 liters honey
7,5 liters water
5 grams hops
2 grams cinamon
0,5 gram cloves
5 grams juniper

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Name: Korzenny
Type: Quadruple
Original gravity: 25-29 Blg
Alcohol by volume: 9-12%
Residual sugar: 35-90 g/L
Time required for aging: 1 year

Ingredients:
2,5 liters honey
7,5 liters water
1 gram nutmeg
1 gram ginger
1 gram cinamon
0,25 gram g cloves
2 pepper corns
5 grams juniper

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Name: Litewski
Type: Quadruple
Original gravity: 25-29 Blg
Alcohol by volume: 9-12%
Residual sugar: 35-90 g/L
Time required for aging: 1 year

Ingredients:
2,5 liters honey
7,5 liters water
10 grams juniper
5 grams elderberry flowers

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Name: Bernardynski
Type: Triple
Original gravity: 32-37 Blg
Alcohol by volume: 12-15%
Residual sugar: 65-120 g/L
Time required for aging: 2-3 years

Ingredients:
3,3 liters honey
6,7 liters water
3 grams hops
3 grams iris root
0,5 gram rose jam

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Name: Bernardynski
Type: Triple
Original gravity: 32-37 Blg
Alcohol by volume: 12-15%
Residual sugar: 65-120 g/L
Time required for aging: 2-3 years

Ingredients:
3,3 liters honey
6,7 liters water
3 grams hops
3 grams iris root
0,5 gram rose jam

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Name: Kapucyński
Type: Double
Original gravity: 45-53 Blg
Alcohol by volume: 15-18%
Residual sugar: 175-230 g/L
Time required for aging: 5 years

Ingredients:
5 liters honey
5 liters water
5 grams hops
1 gram ginger
1 gram cinamon
1 vanilla pod

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Name: Kasztelański
Type: one and a half
Original gravity: 57-66 Blg
Alcohol by volume: 15-18%
Residual sugar: above 300 g/L
Time required for aging: 10 years

Ingredients:
6,6 liters honey
3,4 liters water
10 grams hops
1 vanilla pod
1 celeriac or 30 grams leafes

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Comments: mix honey with tepid water (around 30*C), bring to boil, keep boiling until no scum wil occur (all the time removing scum). Add spices in linen bag, boil for 30 minutes. Then press and discard bag. Add water to reach 10 liters. Coll the must and add yeast. Author suggest using brewing yeast.