Celtic Druids Honey Mead Meade Metheglin Recipes

CELTIC DRUID'S HONEY MEAD - MEADE - METHEGLIN

Steps:

• 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°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!

SIMA (FINNISH SPRING MEAD)

Steps:

• Bring the water to a steady boil.
• Meanwhile, use a zester or vegetable peeler to remove the yellow outer rind from the lemons and place in a large non-metal, heatproof container.
• Peel, or trim, off the white rind and discard.
• Slice the lemons and place in the container with the zest. Add the brown sugar and white sugar.
• When the water boils, add it to the container with the lemons and sugar.
• Let it cool to lukewarm, then stir in the yeast.
• Cover and allow to sit out at room temperature for 24-48 hours, or until surface begins to bubble slightly.
• Strain the liquid into clean containers about 1 quart in size. Add 5-6 raisins and 1 tsp sugar to each container. Seal tightly and refrigerate 2-5 days, or until raisins float to the surface.
• Keep refrigerated and serve cool.

MELOMEL - HONEY MEAD

Steps:

• Mix ingredients in a glass or ceramic bowl. Cover with layers of cheesecloth or a towel.
• Put bowl in a warm place and stir once a day to incorporate yeast from the air.
• Start tasting when the mixture gets bubbly.
• When it is to your taste strain and refrigerate or strain bottle and age.
• If aging put a balloon on top of bottle and regularly release when full of CO2.

HONEY MEAD

Steps:

• Add honey to water and boil 45 minutes.
• Add hops and boil 30 additional minutes (or if using yeast, cool to lukewarn and crumble yeast into it).
• Let stand overnight.
• Add brandy or sack and pour into a large crock or cask.
• Cover with an oversized lid and let stand until fermentation is complete.
• Cover tightly and seal.
• Let stand a year; bottle.