Celtic Druid'S Honey Mead - Meade - Metheglin - cooking recipe

Ingredients

2 ounces gingerroot
2 lemons, juice and rind of, thinly pared peel
6 whole cloves
1 cinnamon stick, broken into pieces
8 pints water
3 lbs flower honey or 3 lbs light honey
1 ounce mead, wine or 1 ounce baker's yeast

Preparation

EQUIPEMENT:
Very large Pan - to hold 12 pints; Thermometer; 8 pint Fermentation Jar; Airlock; Bottles.
Bruise the ginger by folding it in to a clean cloth and hitting it with a hammer to release its flavour.
Tie the bruised ginger, cloves, cinnamon stick and the lemon peel in a muslin cloth and put it into a 12-pint pan.
Add the water and lemon juice and bring it to the boil.
Allow to cool to 50C/122\u00b0F.
Meanwhile, stand the honey in a warm place and allow to come to the same temperature.
Add the honey to the lemon and ginger water and mix.
Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it.
Crumble the yeast into the honey water and mix lightly.
Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock.
Leave until all fermentation has finished, racking if necessary.
Leave for another 1-2 weeks before bottling and storing.
The mead can be drunk after 4-6 months, but is best if kept for several years!