Metheglin - A strongly flavoured and spiced mead

[kt88man]

Found this in an old(ish), circa 1965, winemaking book. If not for PieOPah's post here I probably would not have paid much attention to it.

This looked to me something that PoP would enjoy...

Metheglin - This is a strongly flavoured and spiced mead.

To make 1 gallon.

3 1/4 lb Blended Honey
6 Pints Water
7 oz Demerara Sugar
Thinly pared rind of a Lemon
1/2 oz crushed Root Ginger
12 whole Cloves
1 small stick of Cinnamon
3/4 oz Citric Acid
1/2 a level teaspoon Diammonium Phosphate (yeast nutrient)
Campden Tablets
Sauternes Yeast

Warm the water and dissolve the honey.

When cool pour the honey solution into fermenter.

Add the sugar, acid, nutrient and yeast.

Tie the lemon rind, ginger, cloves and cinnamon into a muslin bag and suspend in the fermenter.

After 7 days remove the bag.

Continue fermentation to 1.020 Rack into demijohn, adding 2 crushed Campden tablets to terminate fermentation. Note, Metheglin must be served sweet.

Store for at least 1 year in the demijohn.

Bottle, store for at least 1 year.


Offered 'as is' - Don't think I'll be trying it myself. don't think I could wait the 2 years either.

[prolix]

mead is quite sensational if left for ages. But you can get drinkable mead in about 3 months. Just stay clear of australian honey as it may have some eucalyptus in it which taints the mead.

[maxashton]

3/4 ounce of citric acid, eh.
at what concentration!

and where the devil can one buy citric acid?

[kt88man]

3/4 ounce of citric acid, eh.
at what concentration!

and where the devil can one buy citric acid?

Look in the wine section of the homebrew, it's very readily available.

Here, for instance.