Funky Mead — Metheglin
Funky Mead – Metheglin
(5 gallons/19 L)
OG = 1.069 FG = 1.002
SRM = 2 ABV = 9.2%
Ingredients
9 lbs. (4.1 kg) fresh raw orange blossom honey (or favorite variety)
1 lb. (0.45 kg) clear or light candi sugar
1/2 tsp. gypsum
1/2 tsp. winemaker’s acid blend
Small quantities of grated bitter orange peel, coriander, ginger (to taste)
1/2 tsp. yeast nutrient
Belgian strong ale yeast
3/4 cup corn sugar for priming
Pinch dry champagne yeast
Step by Step
Bring 3 gal. (11 L) of water up 175 °F (80 °C) and add gypsum and acid blend and stir until dissolved. Add honey candi sugar, yeast nutrients, orange peel, coriander and ginger while trying to maintain the temperature at 175 °F (80 °C). Hold at this temperature for 15 minutes. Add 2 gal. (7.6 L) of water to lower the temperature to 70 °F (21 °C) or so.
Seal the fermenter, attach an air lock, and set it in a cool, dark place. Ferment at 65 to 75 °F (18 to 24 °C) for six weeks, rack to a carboy, and age 12 to 24 weeks. Then add a little dry champagne yeast (in bulk, not to the bottles, please!), prime with corn sugar, and bottle or keg and force carbonate. This will be a sparkling mead, obviously, effervescent like champagne. Funky, weird, unusual, different, in that order.
Written by Scott Russell
Mead is, of course, easier to brew than beer, although it takes much longer for it to become drinkable, 13 months in this case. Part Belgian witbier, part mead, this is a nice introduction to the world of spiced meads, known as methglin.
