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Orange/Cinnamon/Vanilla Metheglin

451.74 calories 45.87 g 12 oz
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Beer Stats
Method: All Grain
Style: Metheglin
Boil Time: 10 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Efficiency: 100% (brew house)
Source: http://www.makemead.net/recipes.aspx
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday March 13th 2012
1.134
1.034
13.23%
0
5.33
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Honey 16 lb Honey 42 2 100%
16 lb / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Cinnamon Sticks Spice Primary --
12 tbsp Sweet Orange Peel Spice Primary --
5 each Madagascar Bourbon Vanilla Beans Spice Primary --
2.50 tsp Bentonite Other Boil --
2.50 tsp Yeast Nutrient Other Boil --
1 each Priming Sugar Other Bottling --
 
Yeast
Wyeast - Sweet Mead 4184
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.

Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.

Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2012-03-25 19:45 UTC
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