View Full Version : "Show mead" with a few spices

04-15-2011, 06:18 PM
Greetings fellow mead-makers;)

I'm keen on making a "show-mead" with a difference & wud like some feedback on it. Here's the plan

900g of Honey
1/2 gallon bottle water
VIN 13 yeast
12 raisins

( need sum suggestions as too yeast energiser)

I plan to allow this to ferment for three weeks at cold temperature since the yeast i'm using is designed to be fermented between 12 & 16 degrees C. It will produce a dry mead which is wht i want.

After fermenation is complete I'll rack to secondary & i plan to add half a stick of cinnamon & two star anises (adds a lovely aniseed flavour)

Being a dry mead, it will be aged for a long while.

I'm also willing to try a sweeter show mead using the same ingredients except i'll replace the VIN 13 yeast with normal bread yeast.

Wht will compliment the spices more - VIN 13 or bread yeast??

Any comments??

04-15-2011, 06:41 PM
A show mead is honey, water and yeast. Add anything else and it becomes something else depending on what you add.

The newbee guide has a list of names that defind mead types.

04-16-2011, 02:28 AM
Thx 4 replying,

I've done sum reading & this is wht they call "metheglyn""

Hve u ever tried 2 make sumtin similar?

04-16-2011, 08:36 AM
I have a hibiscus/ginger that may be a metheglyn. I added keylime to bump the aciditiy. This should make the hibiscus flavor "pop" or "brighten". If the keylime comes through too strong. then it will be a melomel with spices. This will put it in the 26C category of "other melomel".