Vanilla Cinnamon Metheglin
Experience the cozy essence of our Vanilla Cinnamon Metheglin. Crafted with premium Madagascar vanilla and aromatic Saigon cinnamon, this enchanting brew combines sweet clover honey for a warming finish. Ideal for crisp nights or festive occasions, its rich aroma and complex flavors will surely captivate mead lovers and newcomers alike.
ingredients
- 3 gal Water
- 3 Madagascar vanilla beans
- 3 Saigon cinnamon sticks
- 20 lb Clover honey
- 12.5 g GoFerm Yeast Energizer
- 10 g Fermaid O
- 10 g Fermaid K
- 6.6 g Diammonium phosphate (DAP)
- 2 pkgs Lalvin 71B-1122 yeast
steps
- 1.
In a large pot, warm 1 gallon of water until just below boiling.
- 2.
Add the honey and stir until completely dissolved, forming a honey must.
- 3.
Split the Madagascar vanilla beans lengthwise and add them with the cinnamon sticks to the pot.
- 4.
Pour in the remaining 2 gallons of water and allow the mixture to cool to room temperature.
- 5.
Transfer the cooled must to a sanitized fermentation vessel.
- 6.
In a small bowl, mix GoFerm, Fermaid O, Fermaid K, and DAP with a bit of water; add this mixture to the must.
- 7.
Sprinkle the Lalvin 71B-1122 yeast over the must and let hydrate for 15 minutes before gently stirring.
- 8.
Seal the fermentation vessel with an airlock and place it in a cool, dark location for primary fermentation (2-4 weeks).
- 9.
Once fermentation is complete, siphon the mead into bottles, leaving sediment behind.
- 10.
Age the bottled mead for a minimum of 6 months for enhanced flavor development.
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