This recipe comes from Ken Schramm’s book The Compleat Meadmaker. He describes the nutmeg metheglin as quite dry while “the Epernay yeast brings out the aromas of both the honey and the nutmeg.” More honey can be used to leave various levels of sweetness after fermentation. See the directions below for more information.
Schramm’s dry nutmeg metheglin is also the official Mead Day recipe in 2014. Join in on the Mead Day celebration on the first Saturday of August every year!
For more information on making mead, visit the Mead Making section on HomebrewersAssociation.org for tutorials, mead recipes, mead making tips, and much more!
Dry Nutmeg Mead | Other Mead: Metheglin
- 15 lbs (6.82) | white clover honey**
- 4 gal. (15.14 L) | water, approximately enough to make 5 gallons
- 1 oz. (scant) (I used 27.5 g) | freshly ground nutmeg
- 3-inch (76 mm) | cinnamon stick
- 2 tsp. (9.9 ml) | yeast energizer
- 1 tsp. (4.9 ml) | yeast nutrient
- 500 ml | Epernay yeast starter
- 500ml starter | Pasteur Champagne yeast
- **Various amounts of honey can be used to add more residual sweetness to the mead. For more information, download this mead recipe from Mead Day 2014.
- Original Gravity: 1.104
- Final Gravity: 1.000
- ABV: 13.6%
Download the official Mead Day 2014 mead recipe for complete instructions for making this dry nutmeg metheglin.