Anise-Nutmeg Metheglin
This Anise-Nutmeg Metheglin offers a unique blend of flavors, combining the warm sweetness of raw honey with the aromatic spice of nutmeg and the refreshing essence of anise leaves. A delightful fermented drink, this recipe brings together vibrant citrus and fragrant herbs, perfect for sipping on cozy evenings or sharing with friends. Embrace the natural magic of mead-making!
ingredients
- Fresh water – 1.06 gallons
- Raw Wildflower Honey or Clover honey – 2.76 pounds
- Whole lemon – 1 fruit
- Anise leaves – ½ cup
- Nutmeg – ½ teaspoon
- Lalvin ICV D-47 Yeast – 1 teaspoon
steps
- 1.
In a large pot, bring the fresh water to a boil and remove from heat once boiling.
- 2.
Stir in the raw honey until completely dissolved, creating a sweet base.
- 3.
Add the whole lemon, cut into quarters, ensuring it infuses its citrusy zest into the mixture.
- 4.
Incorporate the anise leaves, allowing their aromatic qualities to permeate the mead.
- 5.
Sprinkle in the nutmeg, adding warmth and depth to the flavor profile.
- 6.
Let the mixture cool until it reaches room temperature.
- 7.
Once cooled, add the yeast to the pot, stirring gently to combine.
- 8.
Pour the mixture into a sanitized fermentation vessel, sealing it with an airlock.
- 9.
Allow the Metheglin to ferment in a cool, dark place for about 2-4 weeks, checking periodically.
- 10.
When fermentation is complete, siphon the Metheglin into clean bottles and cork.
- 11.
Allow the bottles to age for an additional month for optimal flavor before serving chilled.
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