Making Metheglin

Metheglin is the root (Welsh) word for "medicine," and refers to a special alcoholic beverage made from honey and water fermented with herbs and spices.

I don't know how "medecinal" this particular recipe is, but it sure tastes good. The next time I make this recipe, I'll multiply it...because dude, this is a lot of work for a six-pack. Once I get some five-gallon glass jugs, I'll make a couple of cases of it.

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TRAV'S CINNAMON METHEGLIN

Ingredients:
1 pkt. Red Star Premier Couvee wine yeast
1 oz. barley malt
2 cups lukewarm water
1 t. yeast nutrient
1/2 t. yeast energizer
3 lbs. orange blossom honey
Filtered water
1/4 C crushed cinnamon sticks
12 whole cloves
1 T. sparkoloid
1 Campden tablet


Directions
Sterilize all equipment by soaking in a mixture of bleach water (1 tablespoon of unscented chlorine bleach to each gallon of water) for at least 10 minutes. Rinse well before using.

In the large stock pot, bring 3 quarts of filtered water to a full rolling boil. Remove from heat and stir in the honey. Cover and set aside to cool.

In a sterile quart jar, smack the yeast with barley malt in 2 C lukewarm water. Set aside.

Bring 2 cups of water to a boil in a tea kettle, and add the cinnamon sticks and cloves. Reduce heat, cover, and simmer for 10-15 minutes (to desired strength). Pour the "tea" through a strainer into the must, discarding the cinnamon and cloves.

When the must has cooled to 70 degrees F, add more honey or water to reach the desired specific gravity. Pour the must into a sterile carboy, leaving 2" of head space at the top of the jug. Pitch the yeast, cap the jug, and shake well for 5 minutes. Finally, remove the cap and attach the fermentation lock. Set the jug in a cool, dark place to ferment undisturbed for 2-4 weeks.

Rack, stabilize, clarify, and bottle. Makes 1 gallon of a warm-tasting, medium-sweet mead.