A Tiger Barn Cattery Wine Recipe

Here's a mead wine recipe featuring orange, cinnamon and cloves, it's not the traditional method of fermenting with the ingredients in the cask and this honey mead still tastes great … This would be called a Metheglyn mead because of the spices.

First things first: Honey has no natural nutrients so needs a lot of yeast nutrients.
Honey doesn't ferment as fast as sugar so a little more patience might be needed.

When I was a young teenager in the South West of England getting hold of scrumpy or Mead was the most enjoyable use for alcohol. Back then, scrumpy was rough, usually flavoured with dead rat and Mead Wine was thick, sweet and liqueur-like ... and they both worked well on the tongue and senses.

However, I've not been able to recreate either, but this is a Mead Wine Recipe that worked for me.

3 Lbs of Honey
4 pints of boiling water
Added zest and pulp from an orange
30 Cloves
1 Large piece of cinnamon bark
Added a very strong mug of tea for tannin
2-3 tsp of TronOzymol yeast nutrients
Gervin Wine Yeast #1 Strain GV1

When topping this Mead Wine up use a hydrometer. Only add as much honey water as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at 12%.

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There's something missing in the notes, like a page from the end of all the meads where between going back into the airing cupboard at SG: 1.010 and being bottled in 2011. The gist is that someone said to add the honey water at the end to keep it sweet before you bottle it and you keep the honey flavour. What they forgot to say was that the bottles explode as the honey you just added ferments. In fact, if you follow their advice the Mead Pop their corks, spilling sticky honey wine all over the walls. :)
Anyway, to cut a long story short, all three meads were removed from the bottle after they exploded, made up with appropriate levels of honey water and left to ferment to dryness before being rebottled and stored, but the record ends between the airing cupboard and the first bottling.
I bought this honey from the local beekeeper, Gordon. His bees were always licking our flowers and pollinating everything in sight so it's the perfect honey to use ... something that you put a little of yourself into. I gave him and his wife a bottle of each Mead to say 'Thanks'.

From my notes:

Friday 9th November 2010

12.30
Boiled 2 pints of water
Added two pints of cold water
3 Lb's Honey (1362 gms)

Added zest and pulp from an orange
30 Cloves
1 Large piece of cinnamon bark
Added a very strong mug of tea for tannin

3:30
Strained the Mead must into a Demijohn alternating with cold water until the demijohn was filled to the shoulder.
Left to cool for 1 hour

4:30
Activated 1 tsp of yeast mixed with 1/2 tsp of TronOzymol
Gervin Wine Yeast #1 Strain GV1

5:00
Added yeast to must
Added some Youngs Dried Yeast
Added 2 tsp of TronOzymol

SG: 1.075

Wednesday 29th December 2010

SG: 1.001

Saturday 8th January 2011

Racked off the sludge
SG: 1.001

Alcohol calculation: (1.075-1.001) / 7.4 = 10%

Topped up with honey water and placed back in the airing cupboard

SG: 1.010

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Bottled: 14th March 2011 - 5 x bottles + 1 for Gordon

Drinkable: August 2011

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