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Homebrew Recipes

Prairie Rose Meadery Vanilla Cinnamon Mead

Mead Day 2019 Official Recipe

Try your hand at this semi-sweet mead made with Madagascar vanilla bean and Saigon and Vietnamese cinnamon. Prairie Rose Meadery in Fargo, N.D. suggests pairing this with almost any sweet dessert. We think a Mexican hot chocolate cake would be perfect!

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Prairie Rose Meadery Vanilla Cinnamon Mead | Other Mead: Metheglin


  • For 6 gallons
    • 20 lb Clover honey
    • 3 gal Water, charcoal filtered
    • 2 pkgs Lalvin 71B-1122 yeast
    • 12.5 g GoFerm
    • 10 g Fermaid O
    • 10 g Fermaid K
    • 6.6 g Diammonium phosphate (DAP)
    • 1 Madagascar vanilla bean
    • 3 Saigon/Vietnamese cinnamon sticks
    • Fining/Clarifying agent


    • Original Gravity: 1.128
    • Final Gravity: 1.020
    • ABV: ~14%


    Heat water to around 110° F to help the honey mix in well. Add enough honey to reach gravity of 1.128. Cool must (unfermented mead) to 67° F.

    Rehydrate 2 packets (10 grams) of Lalvin 71B-1122 yeast in 115° F water with 12.5 grams of GoFerm. Let sit for about 20 minutes until foamy and add to must. Aerate wort either by stirring rapidly or directly adding O2 for a few minutes until the must is foamy.

    Nutrient Schedule

    IMPORTANT: The times noted are hours after the yeast was pitched. Also, before adding any dry nutrients, swirl the must to remove any CO2. This will help you avoid violent volcano-like activity in your must. Repeat this process before every nutrient addition.

    • 12 hours: oxygenate the must again
    • 24 hours: add 5 grams of Fermaid O
    • 48 hours: add 5 grams of Fermaid O
    • 72 hours: add 5 grams Fermaid K and 3.3 grams DAP
    • When gravity drops to around 1.086: add 5 grams Fermaid K and 3.3 grams DAP

    If the pH drops below 3.3, add Potassium Carbonate (0.25 – 0.5 tsp). Test and bring up the pH to about 3.45. The mead should be done fermenting in about 3 weeks.

    When fermentation is complete, add 1 Madagascar Vanilla Bean and 3 Saigon/Vietnamese Cinnamon sticks. Let sit for about 1 week – tasting every few days.  When flavor is at a pleasant level to you, remove the vanilla bean and cinnamon sticks.

    Rack to a new carboy and fine using Super Clear or other fining agent. If bottling, add potassium sorbate/potassium meta-bisulfite to stabilize.  If kegging this isn’t needed.