The Mad Monk’s Medieval Metheglin (page 128-129)
This is a whole-hive metheglin-style mead, meaning that I made it using both honey and the remnants of the hive (that is, the comb) that came with it.
PROCESS
1. Make a tea out of the herbs and oak bark. It’s best to do this part a day or two before mead-making day; simply steep the herbs in hot (not boiling) water the night before to get the optimal health and flavor benefits.
2. Submerge as much of the hive as you can under water into a gallon jar or other container.
3. Prepare a smoky, low-heat fire, and place all ingredients except the yeast, lemons, and raisins in a pot; set the pot on a rack over the coals of the fire or over some heated, flat rocks.
4. Stir the must and skim off any wax or other scum that floats to the surface.
5. Take the pot off of the fire after 30 to 45 minutes, cover with a lid, and set aside for several hours or overnight.
6. When the mead is “blood warm” (warm to the touch or room temperature), add the yeast, backslop, or barm, or proceed with wild fermentation.
7. Add the lemon juice and raisins.
8. Age, rack, drink, and bottle.
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