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Cinnamon Metheglyn

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  • Cinnamon Metheglyn

    Cinnamon Metheglyn
    Yield:
    One Gallon US
    Beginning SG/PA: 1.104
    Ingredients:
    3 lbs. honey
    3/4 tsp. yeast nutrient
    1 tsp. ground cinnamon
    1 crushed clove
    1 tsp. irish moss
    1 pkg. Red Star montrachet yeast
    Instructions:
    1. Bring 2 quarts water to a boil and stir in cinnamon, clove, yeast nutrient and irish moss.
    2. Remove from heat and add honey directly to the mix.
    3. Stir well and let set for 10-15 minutes to pasturize.
    4. Pour the must into a fermentation bucket.
    5. Let the must set overnight.
    6. Add yeast and top off with water.
    7. Attach a blowoff tube for initial fermentation.
    8. Rack, clarify, stabilize, bottle and age as you normally would.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    Mmmmmmmm Cinamon Mead - How good does that sound?

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    • #3
      bloody awful

      *feels sick*

      I hate cinnamon - what a waste of honey this would be

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      • #4
        Surely we could replace the cinnamon with something else to get a slight variation on the original recipe.


        Fermenting shows no mercy to the beginner

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        • #5
          true enough

          whats irish moss?

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          • #6
            Originally posted by aqua View Post
            true enough

            whats irish moss?
            It's actually the sea weed stuff that can be used as a setting agent (seen some programmes on UKTV Food that use it to make a "Junket" type pud - apparently an "Irish Classic"). I had to get some from my local HBS yesterday as the "Barshacks Ginger Mead" recipe called for it. I haven't got a clue as to why it might be used though.

            regards

            fatbloke
            Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.

            Some blog ramblings

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            • #7
              helps with clearing..........and helps to stop any hazes!!

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              • #8
                Sounds yummy!

                *adds to list of meads to make*

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                • #9
                  Irish Moss is also famed for being a nutritious health food (especially in Jamaica i believe) probably for its mineral content. You'll hear it mentioned in reggae tunes from time to time (tho not from the likes of UB40 ). Its often made into a drink and its very very nice indeed when its done well, tho recipes use many ingredients.
                  To most people solutions mean answers. To chemists solutions are things that are mixed up.
                  A fine wine is a fine wine, 1st time may be by accident, 2nd time is by design - that's why you keep notes.

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