Discover how to make your own irresistibly delicious Metheglin that will satisfy your craving for spicy, bewitching flavours. This recipe will guide you step by step to create a divine vintage of vanilla bean mead!
Fill your sink with cold water to ¾ of its height.
Pour in 2 tbsp. (30 ml) of Star San sanitizer.
Immerse the jar, carboy, funnel, and whisk.
Let it stand for at least 2 minutes (no rinsing required).
Preparing the Wort
Dissolve the contents of the yeast sachet in a glass of warm water, then set aside.
Place the jar on the weighing scale; set it to zero; pour in the honey until you reach 1400 g.
Return the scale to zero; add 2400 g (2.4 L) of water to the jar.
Whisk vigorously until honey is completely dissolved. Oxygenate well with the whisk; this helps the yeast. You've just made the wort!
Pour the yeast and yeast food into the jar and stir.
Primary Fermentation
Pour the contents of the jar into the carboy using the funnel.
Fit the stopper and airlock, then fill the airlock with water to the top.
Let it ferment at room temperature until there is less than 1 bubble per minute (1 to 2 months). You might forget to do this but don't forget to maintain the liquid level in the airlock.
Maceration
Sanitize the jar, its lid, the racking cane, and the whisk.
Draw the mead from the carboy into the jar, taking care to leave as much sediment as possible at the bottom of the carboy. Carefully insert the cane into the carboy so as not to disturb the bottom.
Add the vanilla in liquid or pod form. If you are using whole vanilla, make an incision all along the half-vanilla pod, then place it in the jar.
Add the honey and mix gently with a whisk, limiting the formation of bubbles.
Screw the lid on the jar and refrigerate for 1 to 2 weeks.
When the week is up, remove the vanilla pod.
Bottling
Sanitize the racking cane and the bottles.
Using the racking cane, transfer the mead into the bottles.
Leave the bottles to stand for one month at room temperature (above 18°C/65°F). The bottles should not produce any fizz.
Notes
This Metheglin recipe has also been tested by adding 300 grams of crushed blueberries to macerate for 1 week during the second fermentation. It was a pure delight. Don't hesitate to give it a try! You'll need a strainer bag.
Have you tried it?Share and tag @revolutionfermentation!