Wine Making -- 1998

12 December 1998

I hadn't made mead in a long time and since one of the guys I work with is a beekeeper it made perfect sense to make a batch. I last made a mead back in 1988. Seemed like a good time to do it again, but this time I decided to make a full 5 gallons -- anything less than 25 bottles output is a waste of time ... especially if it comes out good! :-)

Note: Technically this is not a mead, but a metheglin, which is honey wine with spices.

31 December 2007

Found my notes for this wine. Updated to include the bottling information.


Wines Made in 1998

Wine

Started

Bottled

Yield

Metheglin

16 Dec 1998

?? Dec 1999

28 bottles


Metheglin

Metheglin is mead (honey wine) made with spices. This is the second time I've done this, both with cinnamon and cloves.

Ingredients:

fruit

15 lbs honey

pectic enzyme

2 tsp

grape tannin

1 tsp

yeast nutrient

5 tsp

potassium metabisulfite

1/4 tsp

acid blend

4 tsp

flavorings

1 cinnamon stick broken in pieces; 24 whole cloves

Yeast

Champagne yeast

Notes

Tasks

Date

SG

Brought 5 quarts water to nearly a boil and let cool to 175 degrees F. Used to dissolve the honey. Added remaining ingredients (except yeast), and additional water to make 5-1/2 gallons volume.

16 Dec 1998

1.092

Made a starter with yeast and pitched it.

17 Dec 1998

1.092

Racked, 1/4 tsp K-sulfite added.

26 Dec 1998

1.008

Racked, 1/4 tsp K-sulfite added.

08 Feb 1999

1.008

Bottled.

?? Dec 1999

1.008

Final Notes

Yield

28 bottles

07 Jan 2000

This still needs aging. I've found that meads really require 3 to 5 years in the bottle to mellow out.

21 Aug 2006

Next time I do a mead (of any sort) I need to do at least 10 gallons. I'm down to 5 bottles and it's really good! Or maybe I just need to start a new batch every year ...