Traditional Mead Food
TRADITIONAL MEAD
Believed to be the oldest alcoholic drink known to mankind, mead is made by the simple fermentation of honey with spices and other flavorings. There are a bewildering number of variations and recipes for mead-including spiced mead (metheglin), fruit mead (melomel), and mead with mulberries (morat) or hops (sack)-but this is a basic home recipe. Once you have mastered the technique you can begin to experiment with your own flavors. The mead will reflect the flavor of the honey you use so bear this in mind.
Provided by Richard A. Jones
Yield Makes 5 1/2 pints
Number Of Ingredients 6
Steps:
- 1. In a large stainless-steel pan, bring the water to the boil, then allow it to simmer. Add the honey, stir and simmer, skimming off the scum when it appears. When no more scum forms (this can take up to 45 minutes), turn down the heat and add the lemon juice and peel to the mixture, along with the cloves and cinnamon stick. Simmer for 5 minutes and then cover and set aside to cool to room temperature.
- 2. When cool, remove the cloves, lemon peel and cinnamon stick and skim off any more scum completely.
- 3. Add the yeast and stir, then transfer into a sterilized 1-gallon fermentation jug with a fermentation lock.
- 4. Allow to ferment for 48 to 60 hours until bubbling ceases, and then siphon into sterilized bottles, carefully avoiding the layer of yeast at the bottom of the jug.
- 5. Seal tightly and store upright in the fridge for 5 to 7 days before opening. Drink within 2 weeks.
CELTIC DRUID'S HONEY MEAD - MEADE - METHEGLIN
Mead, made from fermented honey, was the earliest of all alcoholic beverages; the BEAKER people who inhabited England from 2000BC were known to have drunk it or something like it. Long before the Romans arrived in Britain, Celtic Druid Bards described the island, as dicovered in ancient Roman texts, as "The Isle of Honey". It was orginally a drink for warriors and Druidic princes & priests, as well as noblemen. A chieftains' bodyguard would fight his battles in return for drinking his mead. There are many types of mead; this method is for "Metheglin", which means it is a "Spiced Mead". The ancient Druids would not have had spices or lemons available, but nevertheless, this is based on a very ancient Celtic recipe. This is an easy and delicious form of mead, but although it is ready to drink after 4-6 months, it is far superior if left for many years. The mead in my photographs was made in 2002 and bottled in 2003! Please ensure if you do not make wines or liqueurs regularly, that you thoroughly sterilise EVERYTHING that you use; I use "Campden Tablets".
Provided by French Tart
Categories Beverages
Time P5m27DT1h
Yield 8 Pints
Number Of Ingredients 7
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!
Nutrition Facts : Calories 531, Fat 0.4, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 143.3, Fiber 1.1, Sugar 140.3, Protein 0.8
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