mead, metheglin, lemon mead, ginger mead
Source: Joyce Miller (firstname.lastname@example.org),
Mead Digest #345, 9/1/94
The bread was a wierd idea I had to avoid using yeast nutrient. It
certainly didn't seem to hurt!
(Brewed 9/4/93, Bottled 10/10/93).
11-01-93: Pretty drinkable, very small amount of bitterness. Should be
really good in 1 month.
08-15-94: This mead won 2nd place in the Metheglin category of the 1994
Mazer Cup Competition.
This recipe was originally for 3 gallons, and it's from:
Elinor Fettiplace's Receipt Book, Elizabethan Country House Cooking, by
Hilary Spurling, Elisabeth Sifton Books-Viking Penguin, New York, 1986.
Elinor was the wife of Sir Richard Fettiplace of Appleton Manor in
Oxfordshire, and she put her recipes in a small handwritten book in 1604.
Ingredients: (for 5 gallons)
- 7.1 lbs honey (2.5 qts)
- 5 lbs sugar
- 3 Tbs sliced ginger
- 1- tsp ground mace
- 1+ tsp fresh rosemary
- 8 large lemons
- 4 slices of whole-wheat bread
- Vierka Mead Yeast (started)
Dissolve sugar & honey in water, heat, and skim. Just before the boil, add
ginger, mace, rosemary, bread, the grated peel of the lemons. Peel the
pith from the lemons and throw it away. Cut the lemons in half, squeeze
them into the wort, breaking them up into smallish pieces. Put them in the
wort, too. Pasteurize all at about 180F for 20-30 minutes. Force cool,
put all into carboy, top up to 5.5 gallon-mark with pre-boiled and cooled
water, if necessary. Pitch yeast starter.