Metheglin (Spiced Mead)

Total timeline: 180 days (30 fermentation + 150 aging)

  1. Day 0

    Mix must

    Dissolve honey in warm water; cool to 70°F.

  2. Day 0

    Pitch yeast

    Add nutrient and yeast. Hold spices for now.

  3. Day 0-14

    Primary

    Ferment to ~1.010 SG (10-14 days).

  4. Day 14

    Add spices

    Tie spices in muslin bag, drop into ferment. Taste daily.

  5. Day 17-21

    Pull spices

    Remove bag when spice level is right (3-7 days). Cinnamon and clove dominate fast.

  6. Day 21-120

    Secondary + age

    Ferment to dryness; bulk age 2-3 months.

  7. Day 150

    Bottle

    Bottle. Rest 30+ days; improves over a year.