**** Share you favorite Metheglin recipes ! ******

[gunit00]

Hi Folks,
I want to make some Metheglins. I'm interested in trying a tried and tested recipe. Please share the nitty gritty of your recipes, i.e. yeast type, estimated OG and FG, fermentation duration, and aging time.

Thank you,
gunit00

 

[Sagatho]

Hello Brother i use this one:

this recipe is for only 6 liters you cans scale up if you want.

Honey choose your favorite... to reach 1.070
1 Oz of Chinook Hops.
lalvin yeast k1-v1116 18% tolerance my favorite the mead wil by dry to 1.000 - .999
this Gods drinks will by around 8-9% ABV

i dont boil the honey, just heat the honey to easy pour the honey in the Jug then mix to get a beautyfull golden color, then i put 1 Oz of Chinook Hop you can use only .5Oz if you only want a low hoppy flavor but i like to use 1 OZ, mix everything in primary.


you will get a nice dry mead in more or less three weeks primary then bottle for sparkling with a spoon of honey per bottle, or do secondary for a still clear mead in a month the mead will clear and all the hops and yeast will be in the bottom of the Jug.

Enjoy, Cheers.

 

[pricelessbrewing]

Doesn't metheglin mean it's spiced??

 

[Double_D]

Doesn't metheglin mean it's spiced??

Spices are dried flowers, bark, or seeds/berries of plants. Technically, hops work in that definition. I think you could also call them an herb ( maybe?), which is also appropriate ingredient wise for a metheglin.

JAOM is also tried and true. It's both metheglin and melomel.

 

[Arpolis]

Camomile makes a really nice sparkling mead in my opinion.

1 gallon camomile mead

Favorite honey to gravity 1.080
3tbs or 9 tea bags of camomile tea
25-30 raisins
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to one gallon.
Yeast: Lalvin k1v-1116

Mix everything up in primary. Yeast nutrient to be split up over 3 additions from yeast pitch, day 3 and day 5. Let primary ferment 3-4 weeks. Rack to secondary and wait another 3-4 weeks. Rack and then mix with 5 tsp of honey. Bottle immediately. Should be 4 750 ml wine bottles. Let sit in bottles for 4 months minimum. Bottles saved over the 1 year mark are remarkable.

Should be a nicely carbonated dry mead with a silky smooth mouth feel and a surprising sweetness on the back end.

 

[gunit00]

Thanks for the recipes. Any more?

 

[Yooper]

Thanks for the recipes. Any more?

There are quite a few in the "recipes" area of the forum: https://www.homebrewtalk.com/forumdisplay.php?f=80

 

[CKuhns]

5 Gallon Batch

Primary
12 - 16 Hibiscus Tea bags in 3.5 to 4 gallons Gallons Water Boil & Steep for 15 - 30 Minutes add to 17 - 18 Lbs Honey (Wildflower from a local apiary) Target 1.115 to 1.120 OG

Cotes Des Blanc Yeast Started 3 days prior. Leaves a little residual sugar if fermented at 64- 66 Deg F for roughly 25-30 days. 1.002 to 1.006. FG.

Secondary (Kind of)
Cold Crash for 2 - 4 days and move to "Secondary" after racking. (Preserves the residual sugar & not really secondary as ferment does not typically keep going.) Add 2 -3 Cinnamon Sticks, 1 1/2 - 2 split vanilla beans. Hold for 30 days and rack off lees and spice.

Bulk age and clarify / rack as necessary. (4 months or so, spice will mellow) Prior to bottling add 1 oz Medium Toast Oak cubes remove after 7 - 10 days and bottle.

Have made two batches with this recipe and love the mouth feel and mellow spiced flavor after aging for 4 - 6 months in the bottle. (Ages well longer is better IMO, cinnamon tends to age out after a bit.)