Recipe - Sir Tjs Mead

3 pound Honey per gallon of water
One half ounce Ginger root, cut or sliced up , per
Gallon
2 md Oranges (meat & peel with
All pith removed
3 Whole cloves

Combine the above ingredients with One half gallon of water per total gallons
desired, boiling and skimming until no more scum appears. 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 ces
sation 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.) 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, CherryWine, &c..

Recipe By : Ken Hinson

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip