Celtic Druids Honey Mead Meade Metheglin Recipes

CELTIC DRUID'S HONEY MEAD - MEADE - METHEGLIN

Celtic Druid's Honey Mead - Meade - Metheglin image

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

Ingredients

2 ounces gingerroot
2 lemons, juice and rind of, thinly pared peel
6 whole cloves
1 cinnamon stick, broken into pieces
8 pints water
3 lbs flower honey or 3 lbs light honey
1 ounce mead, wine or 1 ounce baker's yeast

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

HONEY MEAD

Honey Mead image

A drink almost as old as civilization. The name derives from the ancient words for honey. This recipe was used as early as 1818. Fermentation and standing time not included in preparation time. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Beverages

Time 1h15m

Yield 40 quarts

Number Of Ingredients 4

Ingredients

15 quarts honey
10 gallons water
7 1/2 ounces hops or 15 winemaker's compressed yeast cakes
1 quart brandy or 1 quart sherry wine

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.

Nutrition Facts : Calories 1139.2, Sodium 33, Carbohydrate 290.7, Fiber 0.7, Sugar 289.7, Protein 1.1

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