Celtic Druid'S Honey Mead - Meade - Metheglin

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   EQUIPEMENT:

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   Very large Pan - to hold 12 pints; Thermometer; 8 pint Fermentation Jar; Airlock; Bottles.

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   Bruise the ginger by folding it in to a clean cloth and hitting it with a hammer to release its flavour.

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   Tie the bruised ginger, cloves, cinnamon stick and the lemon peel in a muslin cloth and put it into a 12-pint pan.

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   Add the water and lemon juice and bring it to the boil.

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   Allow to cool to 50C/122u00b0F.

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   Meanwhile, stand the honey in a warm place and allow to come to the same temperature.

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   Add the honey to the lemon and ginger water and mix.

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   Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it.

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    Crumble the yeast into the honey water and mix lightly.

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    Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock.

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    Leave until all fermentation has finished, racking if necessary.

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    Leave for another 1-2 weeks before bottling and storing.

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    The mead can be drunk after 4-6 months, but is best if kept for several years!

* Per serving · 4 servings · Values may vary.

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