Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Honey per gallon of water |
| ½ ounce | Ginger root, sliced, per |
| \N \N | Gallon |
| 2 mediums | Oranges (meat & peel with |
| \N \N | All pith removed |
| 3 \N | Whole cloves |
Combine the above ingredients with ½ gallon of water per total gallons desired, boiling and skimming until no more scum appears. Pour into primary fermenter, add: 1 stick cinnamon and top off to five gallons with cool water. Upon the wort reaching 75 degrees F, pitch Red Star Chanpagne yeast and cap with a ferment- ation lock. Upon a visible ces- sation of fermentation (around 3 weeks) rack into a secondary fermenter with fermentation lock and allow to age. Rack every month after until drunk. May be drunk after 3 weeks. (he suggests also adding 2 tbsps of lemon juice and a cup of strong black tea.) I've never tried this recipe, so I can't vouch for how good it is, but the basic elements are there.
Recipe is based on The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c..
Recipe By : Ken Hinson
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