Best 3 Celtic Druids Honey Mead Meade Metheglin Recipes
Calling all history buffs and mead enthusiasts! Embark on a culinary journey through time with "Celtic Druids Honey Mead (Mead, Metheglin)". This comprehensive guide takes you into the depths of this ancient libation, revered by the Celtic Druids for its sacred and medicinal properties. Discover the secrets behind crafting three distinct mead variations: the Traditional Celtic Druids Honey Mead, the Metheglin Mead with Spices, and the Healing Metheglin Mead.
Indulge in the Traditional Celtic Druids Honey Mead recipe, a testament to the Druids' mastery of fermentation. This classic mead showcases the harmonious blend of honey, water, and yeast, resulting in a crisp and refreshing beverage.
Next, explore the aromatic wonders of Metheglin Mead with Spices, where a symphony of flavors awaits. This mead elevates the traditional recipe with an array of spices, herbs, and fruits, creating a rich and complex taste profile that tantalizes the senses.
Finally, delve into the Healing Metheglin Mead, an ancient elixir steeped in medicinal lore. This mead incorporates a carefully curated blend of herbs and spices, each contributing unique healing properties. Discover the art of crafting this restorative beverage, believed to aid various ailments and promote overall well-being.
Whether you seek a taste of history, a unique addition to your home bar, or a newfound appreciation for mead's versatility, "Celtic Druids Honey Mead (Mead, Metheglin)" offers a captivating exploration of this timeless beverage. Raise a glass and immerse yourself in the rich tapestry of Celtic culture and tradition.
MELOMEL - HONEY MEAD
Putting this here for safekeeping. From A Nation of Farmers by Sharon Astyk & Aaron Newton {highly recommend the book}. I plan on making when my raspberries come in and will update if necessary.
Provided by sugaree
Categories Beverages
Time P4DT15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix ingredients in a glass or ceramic bowl. Cover with layers of cheesecloth or a towel.
- Put bowl in a warm place and stir once a day to incorporate yeast from the air.
- Start tasting when the mixture gets bubbly.
- When it is to your taste strain and refrigerate or strain bottle and age.
- If aging put a balloon on top of bottle and regularly release when full of CO2.
HONEY MEAD
A drink almost as old as civilization. The name derives from the ancient words for honey. This recipe was used as early as 1818. Fermentation and standing time not included in preparation time. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beverages
Time 1h15m
Yield 40 quarts
Number Of Ingredients 4
Steps:
- Add honey to water and boil 45 minutes.
- Add hops and boil 30 additional minutes (or if using yeast, cool to lukewarn and crumble yeast into it).
- Let stand overnight.
- Add brandy or sack and pour into a large crock or cask.
- Cover with an oversized lid and let stand until fermentation is complete.
- Cover tightly and seal.
- Let stand a year; bottle.
Nutrition Facts : Calories 1139.2, Sodium 33, Carbohydrate 290.7, Fiber 0.7, Sugar 289.7, Protein 1.1
SIMA (FINNISH SPRING MEAD)
The site where I found this said it's fine for kids if they drink it as soon as the raisins start to float, but it becomes slightly intoxicating as it ferments.
Provided by Scarlett516
Categories Beverages
Time 18m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Bring the water to a steady boil.
- Meanwhile, use a zester or vegetable peeler to remove the yellow outer rind from the lemons and place in a large non-metal, heatproof container.
- Peel, or trim, off the white rind and discard.
- Slice the lemons and place in the container with the zest. Add the brown sugar and white sugar.
- When the water boils, add it to the container with the lemons and sugar.
- Let it cool to lukewarm, then stir in the yeast.
- Cover and allow to sit out at room temperature for 24-48 hours, or until surface begins to bubble slightly.
- Strain the liquid into clean containers about 1 quart in size. Add 5-6 raisins and 1 tsp sugar to each container. Seal tightly and refrigerate 2-5 days, or until raisins float to the surface.
- Keep refrigerated and serve cool.
Nutrition Facts : Calories 44.3, Sodium 6.3, Carbohydrate 12, Fiber 0.5, Sugar 10.7, Protein 0.2
Tips:
- Choose the right honey: Use a high-quality, flavorful honey for your mead. This will contribute significantly to the final flavor of your mead.
- Use filtered water: Filtered or spring water is best for making mead. Avoid using tap water, as it may contain impurities that can affect the flavor of your mead.
- Maintain proper temperature: Mead should be fermented at a temperature between 65-75°F (18-24°C). If the temperature is too high, the yeast will produce off-flavors. If the temperature is too low, the yeast will not ferment properly.
- Be patient: Mead takes time to ferment and age. Allow at least 6 months for your mead to ferment and age before drinking it. The longer you age your mead, the better it will taste.
- Experiment with different flavors: There are many different ways to flavor mead. Try adding fruits, spices, or herbs to your mead to create a unique flavor profile.
Conclusion:
Celtic Druids Honey Mead is a delicious and unique alcoholic beverage that is easy to make at home. With a little patience and care, you can create a mead that will impress your friends and family. So gather your ingredients, follow the steps in this recipe, and start brewing your own Celtic Druids Honey Mead today!
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