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1600's Sir TJ's Mead Recipe

1600's Sir TJ's Mead Recipe

Postby HighHeelKitchen » Fri Jun 03, 2011 2:55 am

1600s Sir TJ's Mead:
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..

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

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 Tablespoons of lemon juice and a cup of strong black tea).


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