Brewing Method: Still Metheglin
Yeast: Red Star DADO distiller's yeast (dry)
Yeast Starter: nope, just rehydrated and proofed
Batch Size: 5 US Gallons
Original Gravity: 1.130
Final Gravity: 1.020
Alcohol Content: %
Pasteurization Time: 15 minutes
Pasteurization Temp: 180 deg F.
Total Amount of Honey: 16 pounds
Color:
Yeast Nutrient-Amount: 5 tablespoons Di-Ammonium phosphate
Yeast Energizer-Amount: 3 tablespoons Food Grade Dried Brewers Yeast
Primary Fermentation: 2 months 68 deg F
Secondary Fermentation: 6 months 68 deg F
Additional Fermentation: conditioning, in bottles or carboy

Honey Bill:

16# Wild flower honey

Other Flavorings or Fermentables:

2# date syrup added to primary
2# date syrup pastuerized and added to secondary
5 whole Nutmegs, roughly crushed
12 large pieces cassia bark
6 whole cloves
15 whole allspice, roughly crushed
2# chopped white raisins

Brewers Notes:

Pasteurize the honey and two pounds of date syrup in large pot and add to primary on top of the chopped raisins. DO NOT heat the spices as this may cause overpowering flavors that take years to fade...especially the cloves. Add spices and top off carboy with water. Pitch yeast when temps are correct. The raisins will float after a few days. My general rule of thumb for racking is when the majority of the raisins have fallen back down to the bottom of the carboy. About a month or maybe longer. When this has happened, pastuerize another two pounds of date syrup and add to the secondary when you rack, leaving crap and raisins behind. At this point, also check for acidity and spice content, and correct with your taste buds. Let sit for a long time. Very nice. I guess this is a Metheglin...but the addition of the date syrup is a fruit...so is it a melomel, or a metheglin???....I guess I will just classify it as a mulling spice Metheglin. Source in USA for Date Syrup. http://www.californiadates.org/forms.htm Enjoy.