3 1/2 Ib. honey, brown or white, 1/2 Ib. demerara sugar together with about 6 1/2 pints of water to make up to a gallon, S.G. 1.100

12 cloves

1 blade of mace

Rind and juice of 3 large lemons

1 cup cold strong tea

1 nutrient tablet

1/2 oz bruised root ginger

Maury yeast

Simmer the honey, sugar and water together with the lemon peel, bruised ginger, cloves and mace and proceed as for table mead. When cool, strain into a fermentation jar, add the tea and lemon juice, nutrient tablet and activated yeast. Ferment, rack, keep for three months, rack again, add one Campden tablet and keep as long as possible. Metheglin needs to be served sweetish, at about S.G. 1.010 or above. If it is not to your liking add a teaspoonful of honey when serving.