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Thread: Metheglin

  1. #1
    Join Date
    Feb 2009
    Location
    Jefferson Co,WV, USA
    Posts
    89

    Default Metheglin

    Ingredients

    This is a 6 Gal recipe adjust down for smaller runs
    24lbs Honey
    2 C Mulling Spice* see below
    3 T brewers spruce extract
    1 packet Premier Cuvee Wine Yeast
    Water
    Ice

    *Mulling Spice
    Broken cinnamon stick
    Cracked Allspice Berries
    Whole Cloves
    Bitter orange peel
    Chopped Crystallized Ginger
    Course Ground Nutmeg

    Directions
    Put mulling spice mix in cheese cloth and simmer in 1 Gal of water for 15 min then remove packet

    Add honey and skim foam every 5 min for 30 min

    Put 10 lbs Ice in fermenter pour in honey mix in to fermenter and add cold water to get to 5.5 Gal (this is to compensate for loss to lees)

    Check temp at 100 F add spruce extract and yeast

    Seal fermenter and fill airlock
    Wait till the airlock stops bubbling (1-2 weeks apx) put in to a secondary fermenter aerating well and leaving lees. ferment till the airlock stops bubbling and bottle in campaign bottles

    drink and bee happy

  2. #2

    Default

    The mulling spice might mellow with age so consider adding at each racking. I'd do it in a sewed up hop bag in a pail fermenter.

  3. #3
    Join Date
    Feb 2009
    Location
    Jefferson Co,WV, USA
    Posts
    89

    Default

    the spices have not mellowed (yet) but you need to be careful w/ cinnamon it can spicy hot if it steeps to long... unless that is what you want

    mmmm spicy cinnamon mead... I think I'll make that next

  4. #4
    Join Date
    Oct 2004
    Location
    Lyons, CO
    Posts
    3,030

    Default

    Or make a tincture with the spices and add exactly to taste.
    Bees, brews and fun
    in Lyons, CO

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