Caraway-Nutmeg-Cinnamon Metheglin
Caraway-Nutmeg-Cinnamon Metheglin
ingredients
- Water: 1 Gallon
- Spices: 1/4 cup caraway seeds
- Spices: 1/2 tsp ground nutmeg
- Spices: 1/2 tsp ground cinnamon
- Honey: 750ml honey
- Yeast: 1 packet champagne yeast
steps
- 1.
In a large pot, bring water to a rolling boil.
- 2.
Stir in honey until fully dissolved, forming a sweet base for your metheglin.
- 3.
Remove the pot from heat once the honey is dissolved.
- 4.
Stir in caraway seeds, nutmeg, and cinnamon, allowing the spices to incorporate.
- 5.
Let the mixture cool to room temperature to ensure an ideal environment for the yeast.
- 6.
Transfer the cooled mixture into a sanitized fermentation vessel.
- 7.
Sprinkle champagne yeast on top and let it sit for a few minutes.
- 8.
Cover the vessel with a clean cloth to allow gases to escape while keeping dust out.
- 9.
Allow the mixture to ferment in a cool, dark place for 1-2 weeks, tasting periodically.
- 10.
Once bubbling slows and fermentation is minimal, strain the liquid to remove spices.
- 11.
Bottle the strained metheglin in clean, airtight containers.
- 12.
Store in a cool, dark place for at least 1 month to develop complex flavors before enjoying.
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