(by /u/StormBeforeDawn)
Total Volume: 1 Gallon, or 4 Liter
Style: Sweet Metheglin
Carbonation: None
Target Original Gravity: 1.110
Target Final Gravity: 1.012-1.022
Ingredients
US Units
| Ingredient | Amount | Notes |
|---|---|---|
| Honey | 3.2 lbs | ~4 and 1/4 cups. A simple base honey is fine in a metheglin |
| Cinnamon Stick | 1 | Approximately 3 inches) |
| Vanilla Bean | 1 | Approximately 4 inches |
| Diammonium Phosphate | 1 tsp | Substitute LD Carlson "Nutrient" |
| Boiled bakers yeast | 1 tsp | Substitute Fermaid O if you have access to it |
| Campden Tablets | 1 tablet, crushed | optional, recommended, for adding after fermentation |
| Yeast: Safale US-05 | 3-5 g | Look at weight on packet. Most are 11.5 grams. Use 1/3 to 1/2 of the packet. Precision not required. |
Metric Units
| Ingredient | Amount | Notes |
|---|---|---|
| Honey | 1.47 kg | ~1.0L. A simple base honey is fine in a metheglin |
| Cinnamon Stick | 1 | Approximately 80 mm |
| Vanilla Bean | 1 | Approximately 100 mm |
| Diammonium Phosphate | 4 g | Substitute LD Carlson "Nutrient" |
| Boiled bakers yeast | 2.8 g | Substitute Fermaid O if you have access to it |
| Campden Tablets | 1 tablet, crushed | optional, recommended, for adding after fermentation |
| Yeast: Safale US-05 | 3-5 g | Look at weight on packet. Most are 11.5 grams. Use 1/3 to 1/2 of the packet. Precision not required. |
Method:
Additional Notes:
This is a simple spiced mead (metheglin). This is intended to finish sweet, and will be drinkable sooner than dryer wines. It should be clear within a couple of months, and very drinkable within 3-6 months. Like all wines, this will continue to improve with age.
US-05 yeast was chosen because of its relatively low alcohol tolerance, which should result in a sweet mead when following this recipe.
If you replace US-05 with Lalvin 71B-1122, Lalvin D-45, Red Star Cote Des Blancs, Red Star Montrachet, or any wine yeast with a 14% upper tolerance, you may end up with a semi-sweet or off-dry mead. It will depend upon fermentation conditions and the accuracy of your measurements. This could also produce a completely bone-dry (no residual sugar) mead.
This mead is obviously the same as the Traditional above, with spices added. Here are a few tips for making your own variations of this: