Lord Willum’s Metheglin
“Pie in a bottle”
2 Lbs darkish unpasteurized local honey. (Much more character that “Store bought” honey!)
1 Lb processed cane sugar. (Speeds up the process a little)
Juice of 2 fresh squeezed lemons - approximately 1 liquid cup.
2 cups fresh squeezed apple juice. (Helps act as the yeast nutrient)
1 ts ground cinnamon.
½ ts ground cloves.
½ package Lalvin EC-1118 yeast.
Water to make 4 liters total volume. (about 1 gallon)
To start the yeast: Take ½ cup water warmed to 100oF. Add 1 teaspoon lemon juice, 1 teaspoon apple juice, 1 teaspoon cane sugar, ½ teaspoon honey. Mix well, then add ½ package (eyeball measure) yeast. Yeast was started about 1 hour before other ingredients were mixed. This mix was growing a foamy head well before I finished mixing the "must" ingredients.
I began with about 1 liter of water in a 4-liter pot, brought to a near boil.
Slowly stir in 2 pounds of warmed honey. Add another liter of water and stir.
Allow to warm for another minute, add in remaining lemon and apple juice.
Add water to bring total volume up to about 3 liters. Warm mix back up to
150o F for 10 minutes. Allow to cool to about 120o F. Add 1 liter water.
Add 1 cup (8oz) cane sugar, stir vigorously. Stir in cinnamon and cloves.
Mix foam back into yeast starter. Check temperature of must, it is right at
100o. Mix in yeast starter. Pour 1.5 liters into a plastic 2-liter
bottle and cap with a “HIGH” pressure Oz Top. Pour the remaining 2.5 liters
into 3 liter glass fermenter, insert rubber stop. Pour sterilizing solution into
bubble trap up to appropriate levels, insert bubble trap into rubber stop.
Put both bottles into warm place and let sit. I noted that the temperature
of the ferment is now 90o, and smells wonderfully like pumpkin or sweet
Checked after 2 hours; Oz Top bottle is at full pressure, glass fermenter is bubbling about once every 4-5 seconds. Expect this Ferment to take about 1½ to 2 fortnights to complete.
|The "be patient" part|
|Please be sure to see the Pictures section for some samples of my work.|