Metheglin (spiced mead) improved Clannlir Mead edition! as requested by u/wenestvedt

· 4.4 pounds of honey / 2KG / 1.127 OG if you don't want to stabilise

· Spring water (0.8 gallon) / 3.6L

· 1/2 teaspoon aniseed

· 1 whole cloves

· ½ teaspoon allspice

· 1 stick of Ceylon cinnamon

· 1 vanilla bean sliced open length-wise

· 1 stave of medium toast oak / 0.5oz/gal of cubes

· Manufacturer recommended dose of bentonite at pitch.

1.) Add honey wide-mouth fermentation vessel, add your water over the top. Mix in well.

2.) Rehydrate your Lavlin 71B yeast (3g). Use Go-Ferm if you have it, my nutrients below won’t take Go-Ferm into account. Add your bentonite.

SNA Calculations (g)

SNA at 24 hour intervals

3.) Stir it all in after rehydrating your yeast, add in your N0 nutes, then do each step thereafter at 24-hour intervals. Degas regularly. Feel free to take regular hydrometer readings.

4.) After it reaches 1/3 sugar break down from 1.12 do not open it again, and let it ferment for around 3 weeks from pitch.

5.) Rack it off primary onto your spices, taste this regularly. These spices especially clove, and cinnamon can get overpowering very quickly. 2 weeks before you plan to finish and rack off spices add your oak.

6.) Enjoy, sanitise and read mead wiki first!

EDIT: Put OG in recipe