Ancient Celtic Spice Mead
Transport yourself to the mystical world of the Celts with this Ancient Celtic Spice Mead, known as Metheglin. This recipe, inspired by the traditions of the Druidic bards, revives a beverage that has been cherished for thousands of years. Mead was not merely a drink; it was a precious elixir shared among warriors, chieftains, and nobles, believed to possess divine qualities. This particular Metheglin recipe combines the warmth of ginger, the aromatic spice of cloves, and the sweet zest of fresh lemons for a delightful beverage that tantalizes the palate. Though ready to enjoy after just a few months, this mead profoundly develops its character and flavor if allowed to age for years. Prepare for an enchanting journey of taste that links us to our ancient ancestors, perfect for sharing on special occasions or for savoring alone during quiet moments.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Gingerroot
2 ounces (Bruised)
Lemons
2 (Juice and rind, thinly pared peel)
Whole cloves
6 (Whole)
Cinnamon stick
1 (Broken into pieces)
Water
8 pints (None)
Flower honey or light honey
3 lbs (None)
Yeast
1 ounce (Crumble (mead, wine, or baker's yeast))
Instructions
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1. **Gather Equipment**: You will need a very large pan (capable of holding at least 12 pints), a thermometer, an 8-pint fermentation jar and airlock, as well as bottles for storage.
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2. **Prepare Spices**: Bruise the gingerroot by wrapping it in a clean cloth and gently hitting it with a hammer to release its flavors.
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3. **Create Spice Infusion**: Place the bruised ginger, whole cloves, broken cinnamon stick, and thinly pared lemon peel into a muslin cloth; tie it securely. Place this muslin bag into a 12-pint pan.
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4. **Combine Ingredients**: Pour in the water and add the lemon juice to the pan. Bring this mixture to a boil, stirring occasionally.
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5. **Cool the Mixture**: After boiling, remove the pan from heat and allow it to cool until it reaches 50°C (122°F).
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6. **Warm the Honey**: As the mixture cools, place the honey in a warm area to bring it to the same temperature as the liquid.
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7. **Mix Honey with Liquid**: Once both the honey and liquid are at 50°C, add the honey to the pan and stir until fully dissolved.
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8. **Final Cooling**: Allow the mixture to cool further until it reaches 21°C (70°F). After reaching this temperature, carefully remove the muslin bag containing the spices and lemon peel.
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9. **Add Yeast**: Crumble the yeast into the honey-infused liquid and mix gently to incorporate.
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10. **Fermentation Setup**: Transfer the liquid into the 8-pint fermentation jar, filling it to about three-quarters full. Secure the airlock onto the jar.
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11. **Fermentation Period**: Allow the mead to ferment until bubbling ceases, checking occasionally. If necessary, rack the mead to remove particles.
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12. **Maturation**: Leave it for an additional 1-2 weeks to mature before bottling.
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13. **Enjoying Your Mead**: Your delicious mead can be enjoyed after 4-6 months, but for a richer flavor, time will only enhance its qualities—consider setting it aside for several years before indulging.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ancient Celtic Spice Mead?
It is a traditional fermented honey beverage, specifically a Metheglin, inspired by Druidic traditions and flavored with ginger, cloves, and lemon.
What does the term Metheglin mean?
Metheglin is a type of mead that has been flavored with herbs or spices, such as the ginger and cloves used in this recipe.
Who originally cherished this type of mead?
Mead was a precious elixir shared among Celtic warriors, chieftains, and nobles, often believed to possess divine qualities.
What are the primary flavors in this recipe?
The mead features the warmth of ginger, the aromatic spice of cloves, the sweet zest of fresh lemons, and the natural sweetness of flower honey.
How long should I age the mead before drinking?
While it can be enjoyed after 4 to 6 months, its character and flavor develop significantly if allowed to age for several years.
What equipment is necessary for this recipe?
You will need a 12-pint pan, a thermometer, an 8-pint fermentation jar with an airlock, muslin cloth, and storage bottles.
How do I prepare the gingerroot for the mead?
Wrap the 2 ounces of gingerroot in a clean cloth and gently hit it with a hammer to bruise it, which helps release its flavors.
How are the spices infused into the mixture?
The bruised ginger, cloves, broken cinnamon, and lemon peel are placed in a muslin bag and boiled with water and lemon juice.
At what temperature should the honey be added?
The honey should be added once the boiled liquid has cooled to 50 degrees Celsius (122 degrees Fahrenheit).
Why should the honey and liquid be at the same temperature?
Matching the temperatures ensures the honey dissolves easily and prevents shocking the ingredients.
What is the ideal temperature for adding the yeast?
The mixture must cool down to 21 degrees Celsius (70 degrees Fahrenheit) before the yeast is crumbled into the liquid.
When should I remove the muslin spice bag?
Remove the spice bag after the liquid has cooled to 21 degrees Celsius, just before adding the yeast.
How much honey is required for this recipe?
The recipe calls for 3 pounds of flower honey or light honey.
What types of yeast can be used?
You can use mead yeast, wine yeast, or even baker's yeast for this fermentation process.
How much water is needed to make the mead?
The recipe requires 8 pints of water.
How many lemons are used in the spice mead?
Two lemons are used; you will need both the juice and the thinly pared rind.
How many cloves should be added?
The recipe specifies using 6 whole cloves.
How do I prepare the cinnamon stick?
The single cinnamon stick should be broken into pieces before being placed in the muslin bag.
How full should I fill the fermentation jar?
The 8-pint fermentation jar should be filled to about three-quarters full to allow space for activity.
How do I know when fermentation is finished?
Fermentation is complete when the bubbling in the airlock ceases.
What should I do if the mead has many particles?
If necessary, you can rack the mead, which involves transferring it to a clean container to remove sediment and particles.
How long is the maturation period before bottling?
After fermentation stops, leave the mead for an additional 1 to 2 weeks to mature before moving it to bottles.
Can I use a larger pan than suggested?
Yes, but the pan must be able to hold at least 12 pints to accommodate the boiling liquid and honey safely.
What is the significance of the airlock?
The airlock allows carbon dioxide to escape during fermentation while preventing oxygen or contaminants from entering the jar.
What type of honey is best for a lighter flavor?
Flower honey or any light-colored honey is recommended for this specific Ancient Celtic recipe.
Is this mead suitable for special occasions?
Yes, it is considered a delightful beverage perfect for sharing on special occasions or for quiet moments of reflection.
Does the recipe require a thermometer?
Yes, a thermometer is essential to ensure the liquid is at the correct temperature for adding honey and yeast.
What happens if I age the mead for several years?
Aging for several years profoundly enhances the flavor profile, creating a much richer and smoother beverage.
How much yeast is needed?
The recipe calls for 1 ounce of crumbled yeast.
Can I use bottled lemon juice?
The recipe specifies fresh lemons for both juice and pared rind to achieve the best aromatic zest and flavor.