Cornish Mead Recipe

Free Recipe Cornish Mead

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Cornish Mead Recipe

3 lb Clear honey; (1360gm)
1 oz Yeast; (28gm)
1 ga Water; (4.55l)
2 Lemons
2 oz Root ginger; (56gm)
Rosemary sprig

Cornish Mead Preparation

The water should be boiled for 30 minutes then the honey stirred in and the mixture simmered for a further hour. Remove any scum produced with a wooden spoon. The ginger should first be bruised and tied in a muslin bag along with the rosemary. This is added to the fluid along with the juice and rind of the lemons. When the fluid has cooled to luke warm add the yeast and stir. Cover the vessel and stand in a warm place removing the muslin bag and floating lemon peel after 5 days but allow the mixture to ferment for a further 6 days. Strain with a cloth sieve and bottle, leaving the corks loose initially but when the gas production ceases tighten home. It should be kept bottled for at least two months before drinking. This drink was traditionally drunk by newly married couples for a month after the wedding hence the term ”honeymoon”. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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