Thursday, October 13, 2011


Meddyglyn or metheglin is a type of mead of Welsh origin. It takes your basic mead and adds any number of various herbs and spices to produce a cheery drink that goes down smooth. It can definitely be enjoyed any time of the year, but makes an especially nice holiday drink. The amount of honey in the recipe can be 2.2 lbs per gallon; 3 lbs per gallon, or 5 lbs per gallon for a sweeter meddyglyn. This corresponds to the "light mead" and "medium mead" recipes on the site already, and the 5 lb corresponds to a strong, sweet mead.

Water to one gallon
1 tsp. yeast nutrient
1/4 Tsp. tannins
orange peel
1 cinnamon stick
1/4 tsp. whole or course ground nutmeg
2 cloves
1/4 vanilla bean

Add honey and water to a pot. Heat over low heat until the honey is dissolved. Then bring to a swift boil. Foam will come to the top. Scoop off as much of the foam as possible (this keeps sediment out of the bottles later on). Cool the mixture to about 70 to 80 degrees Fahrenheit. Add in nutrient and tannins. Place the mixture into the primary fermenter, add the yeast.

After about two weeks or when the fermentation seems to stop, rack to secondary fermenter if you're using one, if not go the the next step.

Boil a small saucepan of water. Cut the orange peel up into slices, and boil for five minutes. This gets rid of bitterness. If you have any concerns about bacteria on the vanilla bean or cinnamon stick, you can also boil these for a few minutes with the orange peel. Remove from water with tongs, and add directly to the fermenter. Also add in the other spices. Allow to steep in the mead, which is now becoming meddyglyn. I let mine sit for ten days to two weeks before removing the cinnamon and orange peel, but you can play with this. The longer it sits, the more pronounced the flavor of the spices.

Bottle and enjoy!

Note: Any of the spices can be optional, but I would NOT skip the orange peel, the cinnamon stick, or the nutmeg, but that's my personal taste. This is an awesome recipe to play around with.

Related Recipes: light mead, medium mead, sweet mead, apple cider, pear cider

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