Cinnamon Spice Mead
Embrace the cozy warmth of our Cinnamon Spice Mead, featuring the rich sweetness of clover honey and the comforting embrace of cinnamon. Perfect for chilly evenings, this homemade mead offers a craft brew experience bursting with spice and flavor. Enjoy it warm or chilled, and let the aromatic notes uplift any gathering or quiet night in.
ingredients
- 3.5 lbs (1.6 kg) of clover honey
- 1 gallon (3.8 L) of filtered water
- 2-3 cinnamon sticks (about 1 oz or 28 g)
- 1 packet of Lalvin D-47 yeast
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
steps
- 1.
In a large pot, combine the filtered water and honey over low heat, stirring until the honey is fully dissolved, creating a honey water solution.
- 2.
Gradually bring the mixture to a gentle simmer and add the cinnamon sticks. Let it steep for 15-20 minutes to infuse the liquid with their warm essence.
- 3.
Remove the pot from heat and allow the mixture to cool to room temperature.
- 4.
Once cooled, transfer the honey-cinnamon mixture to a sanitized fermenter, adding the Lalvin D-47 yeast, yeast nutrient, and yeast energizer. Stir gently to combine.
- 5.
Seal the fermenter with an airlock and place it in a dark, temperature-controlled space (around 60-70°F/15-21°C) for fermentation.
- 6.
After about 2-3 weeks, or once fermentation appears to have completed, transfer the mead into sanitized bottles, removing the cinnamon sticks in the process.
- 7.
Let the bottles age in a cool, dark place for at least 1 month to develop deeper flavors before enjoying your warm cinnamon infusion.
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