Celtic Druid Mead

Enjoy our twist on this Celtic Driud Mead recipe commonly drank in Irish tradition celebrations and festivals.

Makes 8 pints


  • 2 oz ginger root or substitute our Back to the Roots honey

  • 2.5 lbs Ohia honey or another floral honey

  • 1 Cinnamon stick

  • 6 Whole cloves

  • 1 oz Mead Wine, or baker's yeast

  • 8 pints water

  • 2 lemons, juice & rind of


  • Very large Pan - enough to hold 12 pints

  • Thermometer

  • 8 pint Fermentation Jar

  • Muslin cloth bag

  • Airlock

  • Bottles

Bruise the ginger by folding it into a clean cloth and hitting it with a hammer to release its flavor. Tie the bruised ginger, cloves, cinnamon stick, and the lemon peel in a muslin cloth and put it into a 12-pint pan. Add the water and lemon juice and bring it to the boil. Allow to cool to 50C/122°F.

Meanwhile, stand the honey in a warm place and allow to come to the same temperature. Add the honey to the lemon and ginger water and mix. Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it.

Crumble the yeast into the honey water and mix lightly. Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock. Leave until all fermentation has finished, racking if necessary. Leave for another 1-2 weeks before bottling and storing.

The mead can be drunk after 4-6 months, but is best if kept for several years! Get creative and have fun! Add other herbs like Lemon balm, Elderberries, Tulsi basil or fruit like plums, peaches, or strawberries to the mix.

Try our delicious deviled egg recipe made with our favorite mermaid seasoning! A delicious twist on any basic deviled egg recipe.

Makes 12 eggs

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'Ohana Deviled Eggs



  • 12 large hard boiled eggs 

  • 1/3 cup mayonnaise 

  • 1 Tbs yellow mustard or mustard of choice

  • 1 tsp apple cider vinegar or pickle juice

  • 1 tsp Mermaid seasoning

  • Salt, pepper, and garlic powder to taste

  • Paprika and Mermaid seasoning for garnish

  • Boil the eggs in 2 cups water for 12 min or use a egg cooker

  • Immediately place cooked eggs in a cold water bath with ice to cool

  • Crack and peel shells off, compost shells in the garden

  • Cut your eggs in half lengthwise and place all the cooked yolks in a bowl; set the egg whites aside on a plate.

  • Smash the egg yolks with a fork and mix well with mayo, mustard, mermaid seasoning, and vinegar

  • Season with salt, pepper, and garlic powder to preferred taste

  • Fill each egg white with equal amounts of the mixture using a spoon or piping bag to make them look pretty.

  • Sprinkle with more mermaid seasoning and paprika