Flavorful Spiced Metheglin

November 15, 2012

2012, General posting, Mead Recipes

If you are into Meads, then this a pretty good Metheglin.  It has a lot of flavors in it and with some time it really comes out to be a pretty good Metheglin full of fall aromas.  You won’t find this Mead to be overly sweet, it really puts the spices up front and center.

Yield: 1 Gallon


1 Vanilla Bean

1 Cinnamon Stick

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Allspice

Juice Of 1 Large Orange

2 Pounds Clover Honey

1 Teaspoon Acid Blend

1 Teaspoon Pectic Enzyme

1 Package of Montrachet Yeast

1 Teaspoon Yeast Nutrient

1.5 Cups Orange Juice

1/4 Teaspoon Grape Tannin


  • Put the spices and juice of 1 orange into a 2 gallon plastic container.
  • In a large pot, boil honey with water – 1 part honey and 1 part water
  • Pour the honey spices over the spices and juice and let it cool
  • Let it cool
  • Add acid, pectic enzyme and enough water to make 1 gallon
  • Take yeast, yeast nutrient, and orange juice – mix together
  • Add this mixture to the must
  • Allow the mixture to ferment
  • We recommend racking after the most vigorous fermentation, siphon into a one gallon jug
  • Put air lock on top
  • In about three months, rack into another container
  • In 6 months rack again
  • Let it sit for 3 months
  • Then bottle
  • Let it sit for about 6 months before you drink one


Related Post:

Different Types Of Mead

Brew Logs

When To Consider Secondary Fermentaion


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