Mead with Ginger

Ingredients

• three Gallons of the clear part of this decoction
• one Gallon of honey
• two Ounces of good White-ginger bruised

Method

1. 1

   Mingle the honey with the decoction until it bears an egg the breadth of a groat.

2. 2

   Boil and skim until no more scum rises.

3. 3

   Let it cool for 24 hours, add a small quantity of ale-barm, and skim the thin-barm morning and evening for four days.

4. 4

   Put it in a vessel with a bag of ginger and stop it up for a quarter of a year before drinking.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 65. The excerpt below is the record exactly as published.

three Gallons of the clear part of this decoction, put one Gallon of honey, and mingle it very well with your hand, till it bear an Egg the breadth of a groat. Then boil it and skim it as long as any scum will rise. Afterwards let it cool twenty four hours. Then put to it a small quan- tity of Ale-barm, and skim the thin-barm that doth rise on it, morning and evening, with a feather, dur- ing four days. And so put it up into your vessel, and hang in it a thin linnen bag with two Ounces of good White-ginger bruised

Cook this with the app: pantry check, scaling, and the assistant.