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Celtic Druid's Honey Mead Meade Metheglin Recipe

Embark on a culinary journey back in time with this ancient Celtic recipe for spiced honey mead, or metheglin! Long before the Romans, Celtic Druids celebrated this potent elixir, a drink fit for warriors and royalty. This easy-to-follow recipe allows you to create your own batch of this historically significant beverage. While ready in 4-6 months, patience is rewarded; the flavor deepens and improves with age, becoming truly exceptional after several years. Uncork a piece of history and experience the rich, complex taste of this legendary mead!

Prep Time 60 mins
Cook Time 259260 mins
Calories 531 kcal
Protein 1g
Rating 1.7 (3 Reviews)
Celtic Druid's Honey Mead Meade Metheglin 26

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Celtic Druid's Honey Mead Meade Metheglin

  • 1 ounce fresh ginger
  • Lemons, Juice And Rind Of
  • 1 teaspoon whole cloves
  • 1 (3-inch) cinnamon stick
  • 6 cups water
  • 4 pounds honey
  • approx. 8 pints mead (yield)

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How to Make Celtic Druid's Honey Mead Meade Metheglin

  1. **Sanitize Equipment:** Thoroughly sterilize all equipment (large pan, 8-pint fermentation jar, airlock, bottles) using Campden tablets or a similar sanitizing method. This is crucial for successful fermentation.
  2. **Prepare the Spice Bag:** In a clean muslin bag, combine 1 ounce fresh ginger (bruised), 1 teaspoon whole cloves, 1 cinnamon stick (3 inches), and the zest of 1 lemon.
  3. **Infuse the Spices:** In a large (12-pint) pot, combine the spice bag, 6 cups water, and the juice of 1 lemon. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let cool to 122°F (50°C).
  4. **Warm the Honey:** Gently warm 4 pounds of honey until it reaches 122°F (50°C).
  5. **Combine Honey and Infusion:** Add the warm honey to the cooled lemon and spice infusion. Stir well to combine.
  6. **Cool and Remove Spices:** Allow the mixture to cool to 70°F (21°C). Remove the muslin spice bag.
  7. **Activate the Yeast:** Crumble 1 packet (or 1/4 ounce) of mead yeast into the honey mixture and gently stir.
  8. **Fermentation:** Transfer the mixture to an 8-pint fermentation jar, filling it about three-quarters full. Attach the airlock.
  9. **Primary Fermentation:** Allow primary fermentation to complete (usually 2-4 weeks). Rack the mead if necessary to remove sediment.
  10. **Secondary Fermentation:** After primary fermentation, let the mead sit for an additional 1-2 weeks.
  11. **Bottling:** Carefully bottle the mead and store in a cool, dark place.
  12. **Aging:** Enjoy after 4-6 months, but for optimal flavor, allow the mead to age for several years!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

561g

Fat

0g

Carbs

47g

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