Hoppy Brewing

I finally got up the supplies and urge to do another batch of mead. I should mention that I tried a little bit of the Sweet Raspberry Mead when my brother and his wife came to town and it is so good! I cannot wait for it to age a few years, it will only get better. I will have to make another 3 gallons soon.

On to the metheglin:

I love Celestial Seasonings tea. So why not make a mead out of it? Here’s the recipe for 3 gallons of mead:

3½  lbs orange blossom honey
3 lbs wildflower honey
24  tension tamer tea bags
1 tsp yeast nutrient
½ tsp yeast energizer
Lalvin EC-1118
water to make 3 gallons

I used the heat pasteurization method. I brought 2½ gallons of water to a boil for 10 minutes. I then removed it from the heat and added the honey along with the nutrient and energizer. I then let this sit for 30 minutes to pasteurize. During this time I added the tea, 12 bags at a time, for 7 minutes each. I took a reading with the hydrometer to find the OG at 1.077.

I didn’t think ahead enough to make a starter, so I settled for re-hydrating the yeast at 100° for 15 min while I cooled the must with my wort cooler. I cooled it to 68° and pitched the yeast. That’s all there is to it! I may try bottling it in about 2-3 months instead of waiting longer. This after hearing that Redstone Meadery only ages their nectars for 3 months before bottling.

I think I may have to make another batch of mead soon, perhaps another melomel. It goes fast after I start to share it!