mead, metheglin, melomel, raisin mead
Source: Sam Bennet (email@example.com),
Mead Digest #427, August 25, 1995
This is a recipe that I invented, and has become one of my favorites.
It has a fairly strong flavor and is great when mulled. I didn't know
whether to call it a metheglin or a melomel as it has both spices and
fruit, so I decided to give up and coin my own word "melometh".
This can be drinkable after 3 or 4 months but its best to wait a full
year to age properly.
Ingredients: (for 5 gallons)
- 20 lb. honey (strong flavored ones work best)
- 2 lb. dark raisins (haven't tried white ones yet)
- 2 tblsp whole cloves (DON'T use ground ones)
- 1 oz. citric acid
- 1 package yeast (I use Red Star Montrachet)
Dissolve honey in water, add raisins and cloves, & bring to a simmer
(don't boil) for about 5 minutes. Let cool to 95 degrees or so,
reserving a small portion to start yeast. Start yeast and add to must
in primary fermentation container. Rack to carboy after a week,
removing raisins and cloves and topping off with water. Rack again
after 3 mo. and bottle @ 6 mo.