Cinnamon Vanilla Metheglin NHC 2010

Category 26: Other Mead

114 Entries

Gordon Strong, Beavercreek, Ohio, Saint Paul Homebrewers Club

2010 NHC Ninkasi Winner

Gold Medal

"Cinnamon-Vanilla Metheglin"

Metheglin

Ingredients for 5 U.S. gallons (18.93 L)

20.0 lb (9.07 kg) Tupelo honey

carbon-filtered water to target volume

2.0 tsp (9.86 ml) DAP

1.0 tsp (4.93 ml) Fermaid-K

4.5 tsp (22.18 ml) GO-FERM

2 packets VL3C yeast

1 Tbsp (14.79 ml) Vietnamese extra fancy cinnamon

2 Madagascar vanilla beans, split, scraped

1 packet Super-Kleer

Boiling Time: n/a

Primary Fermentation: 68° F (20° C) until fermentation is complete

Directions

Rehydrate and proof yeast in 104° F (40° C) water with GO-FERM and a pinch of sugar for 15 minutes. Mix honey with enough water to make 5 gallons of volume, combining with a stir-whip to thoroughly combine and aerate. Mix together nutrients and add 1/4 of total. Pitch yeast and ferment at 68° F (20° C). Add 1/4 of total nutrients each day, stirring to release CO2. Ferment to completion, rack and age until 1 month before serving.

Prepare spice teas. Pour 2 cups boiling water over cinnamon and vanilla separately, steep for 5 minutes, then strain through a coffee filter. Add 1 cup tupelo honey to each tea and stir to dissolve. Blend teas with finished mead to taste to create a pleasant but not overpowering balance of spice with a sweet finish. Add tupelo if necessary. Use your palate to adjust the sweetness and individual spice levels to final levels. Use Super-Kleer to polish the mead to brilliant clarity.

Runners-Up

Silver Medal: Rick Spaziani, Lebanon, OR, Open Category Mead

Bronze Medal: Ted Gisske, Mount Horeb, WI, Open Category Mead, Madison Homebrewers and Tasters