Flavorful Spiced Metheglin

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

Ingredients

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

Directions

• 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

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