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.