(translated by u/ralfv)
New to these? Read the introduction first: it explains what is left out on purpose and what the yeast of the time could do.
Source: Cookbook of Master Hans, cook to Count Ulrich V of Württemberg, 1460. Basel, University Library, Cod. AN V 12, recipe 163.
Language: Early New High German (Alemannic-Swabian)
Style: Metheglin, light (honey or sugar)
Of a good drink.
Item, a good drink for half a fuder. Make it like this. Take three metzen of juniper berries, or kranewitt berries, and boil them until a third has boiled away. Then strain the water off the juniper berries, and then take half a pound of zedoary and half a pound of sugar or a measure of honey, and put that into the water and boil it in it. Then set it aside and let it cool.
And when it is cold, pour it into a cask that is pitched, and then put a little cut galangal (?) into the cask. And keep back a little of the water, and when it has fermented, top it up with that, and bung it up and let it lie until March. Then it becomes a very good, wholesome water drink.
Translation: fyndling.de (CC BY-NC-SA 4.0). It was made from the original-language text as transcribed by Astrid Böhm & Helmut W. Klug, CoReMA – Cooking Recipes of the Middle Ages, University of Graz (CC BY 4.0). That transcription is not reproduced on this page; you can read it next to the manuscript scan via the link below.
Original scan and transcription: fyndling.de/rezepte/mha-163. German-language site; Google Translate works well for reading it.