• 4 pounds honey
  • 1 gallon water
  • 1 ounce hops
  • ½ ounce root ginger
  • 2 lemons
  • 1 ounce yeast
  • 1 ounce isinglass


Dissolve four pounds of honey in a gallon of water and add an ounce of hops, half an ounce of root ginger and the pared rind of two lemons. Boil this for 45 minutes, pour it into a cask to the brim and, when it is still luke-warm, add an ounce of yeast.

Leave the mead to ferment and when this has ended, put in a quarter of an ounce of isinglass (obtainable from wine-making supply stores) and bung the cask tightly.

In six months it should be bottled.

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