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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gingerroot	2	ounces		50.4333	0.0	11.22	0.2833
lemon juice	2		juice rind	6.71	2.1045	0.1067	0.0732
clove	6			34.524	8.2568	0.7522	1.6380000000000001
cinnamon	1			-	-	-	-
water	8	pints		-	-	-	-
honey	3	lbs		2476.6616	29.6655	252.8372	142.8843
baker yeast	1	ounce		29.767	5.1313	2.3814	0.5386

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.