Tupelo Cinnamon-Vanilla Metheglin 
Mead Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 1.00 gal | Style: Spice, Herb Or Vegetable Mead (M3B) |
| Boil Size: 1.54 gal | Style Guide: BJCP 2015 |
| Color: White6 | Equipment: Mead - Micro 1 Gal/4 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.113 (26.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 13.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 gal |
RO Water |
Water |
1 |
| 3 lbs |
Honey - Tupelo [Primary] (8.0 SRM) |
Honey |
2 |
| 2.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
3 |
| 0.65 g |
Fermaid K (Primary 1 days) |
Misc |
4 |
| 0.60 g |
Diammonium Phosphate (DAP) (Primary 1 days) |
Misc |
5 |
| 0.65 g |
Fermaid K (Primary 2 days) |
Misc |
6 |
| 0.60 g |
Diammonium Phosphate (DAP) (Primary 2 days) |
Misc |
7 |
| 0.65 g |
Fermaid K (Primary 3 days) |
Misc |
8 |
| 0.60 g |
Diammonium Phosphate (DAP) (Primary 3 days) |
Misc |
9 |
| 0.65 g |
Fermaid K (Primary 7 days) |
Misc |
10 |
| 0.60 g |
Diammonium Phosphate (DAP) (Primary 7 days) |
Misc |
11 |
| 8.00 oz |
Honey - Tupelo [Secondary] (8.0 SRM) |
Honey |
12 |
| 0.20 items |
Super-Kleer KC Finings (Secondary 3 days) |
Misc |
13 |
| 0.50 items |
Vanilla Beans (Secondary 10 days) |
Misc |
14 |
| 0.20 tbsp |
Cinnamon Powder (Secondary 10 days) |
Misc |
15 |
Notes
1/22/23 - pitched 2 old packs of EC-1118 at 74F. First nutrient addition was 1.6 g mixed Ferm-K and DAP.
2/8/23 - Racked to secondary. Probally should of left on the yeast
3/5/23 - Racked to terciary. Clear, no sediment. Added 1 Capeden, 1/4 tsp Potasium Sorbate, Vanilia and cinamon teas. 1/4 cup of honey extra. Tastes sourish. Might be PH.
==========
AHA Gold Medal winner. Original recipe was for 5 gallons, converted to 1 gallon. Substitution on yeast to EC-1118 that I had on hand.
Cinnamon-Vanilla Metheglin
The following beer recipe is featured in the September/October 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Gordon Strong of Beavercreek, OH, member of the Saint Paul Homebrewers Club, won a gold medal in Category #26: Other Mead during the 2010 National Homebrew Competition Final Round in Minneapolis, MN. Strong’s Other Mead was chosen as the best among 114 final round entries in the category and helped earn the 2010 NHC Ninkasi Award Winner title.
Herb & Spice Mead
Ingredients:
20.0 lb (9.07 kg) Tupelo honey
Carbon-filtered water to target volume
2.0 tsp (9.86 ml) DAP
1.0 tsp (4.93 ml) Fermaid-K
4.5 tsp (22.18 ml) GO-FERM
2 packets VL3C yeast
1 Tbsp (14.79 ml) Vietnamese extra fancy cinnamon
2 Madagascar vanilla beans, split, scraped
1 packet Super-Kleer
Primary fermentation at 68° F (20° C) until fermentation is complete.
Specifications:
Yield: 5 Gallons (18.93 L)
Directions:
Scaled Down to 1 Gallon Directions:
-- Rehydrate and proof yeast in 104° F (40° C) water with GO-FERM and a pinch of sugar for 15 minutes. Mix honey with enough water to make 1 gallons of volume, combining with a stir-whip to thoroughly combine and aerate. Mix together nutrients and add 1/4 of total. Pitch yeast and ferment at 68° F (20° C). Add 1/4 of total nutrients each day, stirring to release CO2. Ferment to completion, rack and age until 1 month before serving.
--Prepare spice teas. Pour 0.4 cups boiling water over cinnamon and vanilla separately, steep for 5 minutes, then strain through a coffee filter.
--Add 0.2 cup tupelo honey to each tea and stir to dissolve.
--Blend teas with finished mead to taste to create a pleasant but not overpowering balance of spice with a sweet finish. Add tupelo if necessary. Use your palate to adjust the sweetness and individual spice levels to final levels. Use Super-Kleer to polish the mead to brilliant clarity.
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