Ginger Citrus Metheglin
Experience the vibrant fusion of fresh ginger and zesty citrus with this Ginger Citrus Metheglin recipe. The sweet honey base harmonizes beautifully with the warming spice of ginger and the bright notes from oranges and lemons, creating a mead that’s both refreshing and comforting. Perfect for sipping on warm summer evenings or sharing at festive gatherings.
ingredients
- 3 lbs raw honey
- 1 gallon filtered water
- 4 oz fresh ginger, peeled and sliced
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 tsp whole cloves
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 packet mead yeast (such as Lalvin D-47)
- 1 tsp yeast nutrient
steps
- 1.
In a large pot, combine the raw honey and filtered water, heating gently to dissolve the honey. Do not boil.
- 2.
Once the honey is fully dissolved, remove from heat and let the mixture cool to room temperature.
- 3.
Add the sliced ginger, orange zest, orange juice, lemon zest, lemon juice, cloves, cinnamon, and nutmeg to the cooled must.
- 4.
Sprinkle in the yeast nutrient and stir well to combine all ingredients.
- 5.
Pitch the mead yeast into the mixture and stir gently.
- 6.
Transfer the must to a sanitized fermentation vessel and attach an airlock.
- 7.
Place the vessel in a cool, dark area (65-75°F) and allow fermentation to take place for 2 to 4 weeks, until bubbling slows.
- 8.
Once fermentation is complete, siphon the mead into a sanitized bottling bucket, leaving sediment behind.
- 9.
Bottle the mead, seal with caps or corks, and age in a cool, dark place for at least 3 months for flavors to mature.
- 10.
Chill, serve, and enjoy your refreshing Ginger Citrus Metheglin!
