Front Door Metheglin
This unique herbal honey infusion wine combines the natural sweetness of honey with aromatic herbs and a zesty twist. Each sip reveals layers of flavor from purple sage, rue, and rosemary, complemented by the subtle earthiness of fennel root. The addition of citric and tartaric acids brings a refreshing brightness, making this elixir perfect for special occasions or a cozy evening at home.
ingredients
- 1.9 kg (4.25 lb) medium honey
- 1 small sprig of purple sage herb
- 1 small sprig of rue
- 1 small sprig of rosemary herb
- 1 small piece of fennel root
- 1 teaspoon of citric acid
- ¼ teaspoon of tartaric acid
- 2 teaspoons ascorbic acid (vitamin C)
- 2 teaspoons of yeast nutrient
- 1 gallon (mp) of water
- 1 sachet White Labs WLP700 Flor yeast (sherry type)
steps
- 1.
In a large pot, heat half a gallon of water and dissolve the honey, stirring until fully mixed.
- 2.
Once dissolved, remove from heat and add the remaining water to cool down the mixture.
- 3.
In a clean container, combine the herbs: purple sage, rue, rosemary, and fennel root, ensuring they are well-crushed to release their flavors.
- 4.
Stir in the citric acid, tartaric acid, ascorbic acid, and yeast nutrient into the honey-water mixture.
- 5.
Gently add the crushed herbs to the mixture and stir well.
- 6.
Once the mixture has cooled to room temperature, sprinkle in the Flor yeast and stir.
- 7.
Cover the container with a cloth and secure it with a rubber band, allowing it to ferment at room temperature for about 1 to 2 weeks.
- 8.
After fermentation, siphon the liquid into sterilized bottles, leaving sediment behind. Seal and age in a cool, dark place for at least 3 months before tasting.
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