Raisin-Clove Melometh

Classification: mead, metheglin, melomel, raisin mead

Source: Sam Bennet (sam_bennett@om.cv.hp.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)

Procedure:

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.