Fall Spice Metheglin
Fall Spice Metheglin
(1 gallon/3.8 L)
Ingredients
2 lbs. (900 g) clover honey
1 large orange, juiced
1 vanilla bean
1 cinnamon stick
1/2 tsp. (2.5 g) ground ginger
1/2 tsp. (2.5 g) ground nutmeg
1/2 tsp. (2.5 g) ground allspice
1 tsp. (5 g) pectic enzyme
1 tsp. (5 g) acid blend
1 package Red Start Montrachet yeast (5 to 7 g)
1-1/2 cups (360 mL) orange juice
1 tsp. (5 g) yeast nutrient
1/4 tsp. (1 g) grape tannin
1 campden tablet
Step by Step
Put the spices and juice of the orange into a two-gallon plastic container. Bring a the honey in water mixture (1 part honey to 2 parts water) up to 175 °F (80 °C) in a large non-reactive pot and hold for 15 minutes. Pour the honey-water mixture over the spices and juice. Cool. Add the acid, the pectic enzyme and water to make a gallon. Add the campden tablet and let the mixture sit, well-covered, for 24 hours. Make a yeast starter culture by combining the yeast and yeast nutrient with the tepid orange juice. Cover, shake vigorously and let stand until bubbly (1 to 3 hours), then add to the must. Allow the mixture to ferment. Rack after the most vigorous fermentation and siphon the wine into a one-gallon, airlocked fermenter. Rack into another airlocked fermenter in 3 months and again in 6 months. Rack again right before bottling, one year after fermentation started. Bottle and cork the finished metheglin. Store for 6 months.
