Celtic Druid's Honey Mead - Meade - Metheglin

Recipe by French Tart
READY IN: 4321hrs
YIELD: 8 Pints




  • 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°F.
  • 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!