Vanilla Bean Metheglin
Experience the harmonious blend of honey and rich vanilla in this exquisite Vanilla Bean Metheglin. This aromatic mead is infused with whole vanilla beans, offering a smooth and luxurious taste that enhances desserts or can be relished on its own. Discover the perfect balance of sweetness and warmth in each sip.
ingredients
- 3 lbs raw honey
- 1 gallon filtered water
- 2 whole vanilla beans
- 1 tsp cinnamon (optional)
- 1/2 tsp yeast nutrient
- 1 packet mead yeast (such as Lalvin D47 or EC-1118)
- 1/4 tsp potassium metabisulfite (optional, for stabilization)
steps
- 1.
In a large pot, gently heat 1 quart of filtered water. Do not boil; remove from heat when warm.
- 2.
Stir in the raw honey until fully dissolved, then add the remaining water to bring the total to 1 gallon.
- 3.
Split the vanilla beans lengthwise to expose the seeds, and add them to the honey-water mixture.
- 4.
(Optional) If using, add cinnamon for extra warmth.
- 5.
Allow the mixture to cool to room temperature.
- 6.
Sprinkle yeast nutrient over the cooled mixture and stir gently.
- 7.
Pour the mixture into a sanitized fermentation vessel, ensuring the vanilla beans are submerged.
- 8.
Rehydrate the yeast according to the package instructions and add it to the vessel.
- 9.
Seal the fermentation vessel with an airlock and place it in a cool, dark area.
- 10.
Allow fermentation to occur for 3-4 weeks, or until bubbling ceases.
- 11.
(Optional) If stabilizing, add potassium metabisulfite at this stage.
- 12.
Bottle the mead, leaving the vanilla beans in for flavor enhancement, and let it age for at least 3 months before tasting.
