Holiday Spice Metheglin (1 gal)
Metheglin
by Anonymous brewer
★ Official
A spiced mead with classic holiday warming spices added in secondary for controlled extraction. Cinnamon, clove, vanilla, and a hint of nutmeg on a wildflower honey base.
Batch1.0 gallon
Target ABV12.5%
Target OG1.095
Target FG1.0
HoneyWildflower
YeastLalvin 71B
Ingredients
| Quantity | Unit | Ingredient | Notes |
|---|---|---|---|
| 2.5 | lbs | wildflower honey | |
| — | Spring water to 1 gallon | ||
| 1.0 | packet | Lalvin 71B yeast | |
| — | Fermaid O nutrient (TONSA protocol) | ||
| 1.0 | cinnamon | stick (secondary) | |
| 3.0 | whole | cloves (secondary) | |
| 1.0 | vanilla | bean, split (secondary) | |
| — | Pinch of fresh-grated nutmeg (secondary) |
Instructions
- Sanitize all equipment.
- Warm 1/2 gallon water to ~100°F and dissolve 2.5 lbs honey.
- Top up to 1 gallon, take OG (~1.095).
- Pitch 71B at 65-75°F. Apply TONSA protocol.
- Primary ferment 4 weeks until still.
- Rack to secondary, add the cinnamon stick, cloves, and split vanilla bean.
- Taste every 3-5 days starting at day 7. Spice extraction is fast — pull spices when intensity is right (typically 2-3 weeks).
- Add a small pinch of nutmeg in the final week if a baked-spice depth is desired (less is more).
- Rack off the spices and age 2-3 months.
- Bottle. Excellent for cold-weather drinking; pairs with desserts and roasts.