Sir TJ's Mead

Classification: mead, metheglin, historical, 1600s

Source:

I've never tried this recipe, so I can't vouch for how good it is, but the basic elements are there. Recipe is based on The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c..

Ingredients:

3 pounds, honey per gallon of water
1/2 ounce, ginger root, sliced, per gallon
2 medium oranges (meat & peel with all pith removed) for 5 gallons
3 whole cloves

Procedure:

Combine the above ingredients with 1/2 gallon of water per total gallons desired, boiling and skimming until no more scum ap ears. Pour into primary fermenter, add: 1 stick cinnamon and top off to five gallons with cool water. Upon the wort reaching 75 degrees F, pitch Red Star Chanpagne yeast and cap with a ferment- ation lock. Upon a visible cessation of fermentation (around 3 weeks) rack into a secondary fermenter with fermentation lock and allow to age. Rack every month after until drunk. May be drunk after 3 weeks. (he suggests also adding 2 tbsps of lemon juice and a cup of strong black tea.)