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Wednesday, 16 August 2006 |
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* 3 lbs honey
* 1 oz yeast
* 2 oz root ginger
* 1 gallon water
Boil the water for half an hour before use, then add the honey and boil for one hour more, skimming off any scum that may arise.
Cut up the ginger and bruise it. Place in a muslin bag and add to the liquid. When almost cold add the yeast.
Bottle, and when it has finished working, cork tightly.
Mead can be drunk hot or cold. The longer it is kept the better.
Having typed that recipe I am beginning to have doubts, this brew sounds far too potent to have been offered in most of the homes I knew as a child.
Can anyone provide me with a recipe for homemade ginger wine as made locally in the past? I shall bravely add my name below, giving everyone an opportunity to criticise my recipes!
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