1. EQUIPEMENT: 2. Very large Pan - to hold 12 pints; Thermometer; 8 pint Fermentation Jar; Airlock; Bottles. 3. Bruise the ginger by folding it in to a clean cloth and hitting it with a hammer to release its flavour. 4. Tie the bruised ginger, cloves, cinnamon stick and the lemon peel in a muslin cloth and put it into a 12-pint pan. 5. Add the water and lemon juice and bring it to the boil. 6. Allow to cool to 50C/122°F. 7. Meanwhile, stand the honey in a warm place and allow to come to the same temperature. 8. Add the honey to the lemon and ginger water and mix. 9. Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it. 10. Crumble the yeast into the honey water and mix lightly. 11. Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock. 12. Leave until all fermentation has finished, racking if necessary. 13. Leave for another 1-2 weeks before bottling and storing. 14. The mead can be drunk after 4-6 months, but is best if kept for several years! ---------------------------------------------------------------------------
Nutrition
Ingredients
