Metheglin (Spiced Mead)
Metheglin is the historic name for spiced mead — the word likely shares roots with the Welsh medicinal mead meddyglyn. Add spices toward the end of primary, in a muslin bag for easy removal. Cinnamon, clove, ginger, and vanilla form the classic mulled-cider profile. Pull the bag the moment the balance feels right — clove especially can take over.
ABV11-13%
Ferment30d
Age150d
Total180d
Ingredients
| 3 lb | Wildflower honey |
| 1 gal | Spring water |
| 1 stick | Cinnamon stick |
| 4 cloves | Whole cloves |
| 0.5 oz | Fresh ginger (sliced) |
| 1 bean | Vanilla bean (split) |
| 5 g | Yeast nutrient (Fermaid-O) |
| 5 g | Wine yeast (71B) |
Equipment
- 1-gallon glass carboy
- Airlock
- Sanitizer
- Hydrometer
- Muslin bag
Steps
- Day 0
Mix must
Dissolve honey in warm water; cool to 70°F.
- Day 0
Pitch yeast
Add nutrient and yeast. Hold spices for now.
- Day 0-14
Primary
Ferment to ~1.010 SG (10-14 days).
- Day 14
Add spices
Tie spices in muslin bag, drop into ferment. Taste daily.
- Day 17-21
Pull spices
Remove bag when spice level is right (3-7 days). Cinnamon and clove dominate fast.
- Day 21-120
Secondary + age
Ferment to dryness; bulk age 2-3 months.
- Day 150
Bottle
Bottle. Rest 30+ days; improves over a year.