Metheglin is a spiced or herbed mead, offering a delightful blend of flavors from various spices and herbs. This type of mead is perfect for those who enjoy experimenting with complex flavor profiles.
Recipe
-
Ingredients:
- 3 lbs of honey
- 1 gallon of water
- Spices/herbs (cinnamon sticks, cloves, ginger, etc.)
- 1 packet of wine yeast (Lalvin D-47 or EC-1118)
- Yeast nutrient (optional)
Steps
-
Sanitize Equipment: Clean all equipment thoroughly to prevent contamination.
-
Prepare Spices/Herbs: Measure out your chosen spices or herbs.
-
Mix Honey and Water: In a sanitized fermenter, mix the honey with warm water until fully dissolved.
-
Add Spices/Herbs: Add the spices or herbs to the fermenter.
-
Add Yeast Nutrient: If using, add yeast nutrient according to the package instructions.
-
Pitch Yeast: Rehydrate the yeast in warm water for 15 minutes and then add it to the fermenter.
-
Fermentation: Seal the fermenter with an airlock and store it in a dark, cool place (65-75°F) for about 4-6 weeks.
-
Rack the Mead: Once fermentation slows down, siphon the mead into a clean secondary fermenter, leaving the sediment behind.
-
Aging: Let the mead age for at least 3 months, but longer aging (6-12 months) can improve flavor.
-
Bottling: Sanitize bottles and siphon the mead into them. Seal and store in a cool, dark place.
Additional Information
Metheglin has a rich history, with roots in ancient medicinal drinks. The word "metheglin" itself comes from the Welsh word "meddyglyn," meaning medicinal liquor.
