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Meathglyn (mead with spices)

Submitted by Chass

Ingredients

6 gallon carboy
2 gallons honey (24 pounds)
15 cloves
3 sticks cinnamon
1 tbs ground nutmeg
6 ounces ground fresh ginger
3.5 gallons water
3 tbs Lemon juice
1 packet champagne yeast

Directions

Bring to boil the must (which is the honey, water, cloves, cinnamon, nutmeg and ginger). Allow to cool while covered to room temp. Pour this mix into the carboy (should be no more than 5 1/2 gallons total in the carboy so I estimate 3 1/2 gallons water is needed for the must and fermentation).

Mix the yeast in a cup with 3 tbsp honey, 3 tbs lemon juice and fill the rest of the way with water. Mix well and then pour into the carboy. Use a carboy cap with a bubbeler/airlock and let work for 2 months.

The taste should be sweet not dry... bottle and enjoy.