Metheglin (Spiced Mead)
Branched out a little for chums wedding drinks
Ingredients.
3lb (or 3 x 454g) of Blossom Honey
Spices: –
2 teaspoons whole coriander seeds
1 teaspoon whole cloves
1 teaspoon whole allspice
1 cinnamon stick
A few solid bits shaved off a whole nutmeg (not ground)
2 tea bags.
All purpose wine yeast
Yeast nutrient
8 pints (1 gallon) water
Method.
Wrap spices in a piece of butter muslin and tie into a bag with string (natural coloured – not blue!)
Put water in a large pot and bring to the boil. When boiling drop in the spice bag and the tea bags Remove tea bags after a few minutes, leave the spices in for about 20 mins when the flavour and smell should be pronounced but not overwhelming. Remove spice bag. (If you want it very spicy leave the bag in while you simmer the honey).
Add the honey and stir in well. Continue to allow to simmer for about an hour, skimming off any scum that may form. Don’t let it boil – just simmer.
Activate the yeast in a separate bowl in a warm place.
Cool the honey mixture until it is lukewarm, pour into a fermentation bin and then add the activated yeast and a yeast nutrient.
Let it sit in a warm place for a few days, stirring twice daily, until fermentation is past the most violent stage and it can be transferred into a demijohn for the rest of fermentation.
Keep in a warm place until the fermentation has slowed down and a sediment has built up (about two to three weeks depending on temperature). Rack into a clean demijohn and refit lock.
When it has cleared again and fermentation appears to has stopped (possibly only a week or two), de-gas and rack. Wait for a few weeks more to see whether a second fermentation is going to happen..
Comments: this cleared very quickly. First fermentation stopped only four weeks after start and wine was very clear. Second fermentation then started and was stopped after another three weeks. Needed a lot of de-gassing though. Achieved 16% alcohol.
0 comments Friday 24 Jul 2009 | Porl | Foodie, Garden, Photo, Recipe