Metheglin (Spiced Mead)

My wife and I just finished a gallon of Maple Syrup wine (a really simple recipe, courtesy Jack Keller’s Wine Blog, the ‘Maple Syrup Mead’ adapted for 1 gallon). We’re just waiting on it to age a little to try and see how good it is. 🙂

So… we’ve got the container to make another wine. We’ll be making a spiced mead, using Cloves, Star Anise (black licorice flavor), Cinnamon, and a couple others. All my wine is an experiment, so this is just a little more adventurous. I don’t have a recipe to go off this time, just using the little bit of knowledge from the Orange Mead we made before (if you’re ever in the UP of Michigan, try Threefold Vine Winery’s ‘Summer Island’, it was something like that).

The honey we used

The honey we used

The spices, and yeast package.

The spices, and yeast package.

LabelPouring Honey 2

After all the spices got put in. The remainder of the honey from the bottles diluted into water.

After all the spices got put in. The remainder of the honey from the bottles diluted into water.

Right after the yeast got added.

Right after the yeast got added.

Shaking, lots of it

Shaking, lots of it

Shaking 2

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