Honey Wine – Juniper Berry Methligin 11.5 Litre

Honey Wine

Honey Wine, or mead, is the oldest fermented wine in history. Lucius Junius Moderatus Columella  created this recipe in 60 AD:

Take rainwater kept for several years, and mix a sextarius (18.27 US fl oz) of this water with a [Roman] pound of honey. For a weaker mead, mix a sextarius of water with nine ounces of honey. The whole is exposed to the sun for 40 days, and then left on a shelf near the fire. If you have no rain water, then boil spring water.

Mead has come a long way since then. there are so many variations, spiced, fruit hopped, mixed with high alcohol wine, distilled, etc. I have discovered a great recipe which is categorized in the as a spiced mead or a Methligin.

Directions:

Simmer all ingredients in five liters of water except the honey and yeast for thirty minutes. Once complete, pour into a sanitized primary. Pour in the honey, and top up with water to eleven and a half liters. Wait until the must is at room temperature and add in you yeast, sprinkled on top. Let sit in primary for ten days before transferring to the secondary. Transfer every two months for six months, bottle, and try to let it age for another six months in the bottle. Enjoy!

Fresh Juniper Berries

Fresh Juniper Berries

Juniper Mead

OG: 1.080
FG: 0.998

3 1/2 Kg High-Quality Honey
4 Cloves
6 Cardamon Pods
3 Star Anis
1 1/2 Tsp crushed Coriander
9 tbsp Crushed Ginger
1 1/2 Cinnamon Stick
1 1/2 Tsp Crushed Fennel
20 Juniper Berries
1 Chai Green Tea Bag
1 Small Stock Lemon Grass
Juice and Rind of 1 Lemon
EC-1118 Yeast

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