Making Wild Wines And Meads Part 4

To help you to develop your own special metheglins, consult the chart on page 104 to help you with the correct proportions of the flavoring ingredients. Because the amounts of flavoring components used in making metheglins vary according to taste, you might decide the flavor is too strong. In that case, simply blend the metheglin with other vintages of meads or melomels until you have adjusted the metheglin to the subtle flavor characteristics that suit you. You can also mix metheglins with fruit wines and fruit juices to make exciting wine coolers.

Herbal wines and meads have been made for centuries by monks. The secret and solitary nature of their activities gives metheglins their historic mystique. Maybe the next Chartreuse has already been created in the kitchen of some amateur winemaker who experimented with herbs found in a backyard herb garden. If you aren't quite ready for that distinction, start by trying some of our metheglin recipes.

PROPORTION OF M METHEGLIN I INGREDIENTS.

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Dry Mead This is a good recipe for beginning mead makers. It gives fine results from a relatively simple process. But beware: You may succ.u.mb to its allure and become an avid mead maker.

YIELD: 1 GALLON (3.8 L).

2 pounds (1.14 kg) orange-blossom honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Let cool, and then transfer the honey mixture to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Let cool, and then transfer the honey mixture to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment for five to ten days. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In three months, rack into another airlocked container. After about six months, rack into another airlocked container. Rack again right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar. Add the tannin and allow the mixture to ferment for five to ten days. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In three months, rack into another airlocked container. After about six months, rack into another airlocked container. Rack again right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Sack Mead If you like your meads sweet, light, and true to their heritage, you'll love sack mead. The flavor is so full of honey, you can almost hear the bees buzz! Because this mead is flavored only with honey, the tannin is an essential part of the recipe. Leave it out, and you may find the end result a bit insipid. Budding wine connoisseurs often choose sack mead for a little Renaissance flair.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) orange-blossom honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Let cool, and then transfer the honey mixture to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Let cool, and then transfer the honey mixture to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Natural Sack Mead The raisins in this recipe give the mead a vinous quality that is more p.r.o.nounced than in the previous sack mead recipe. Why not try both?

YIELD: 1 GALLON (3.8 L).

3 pounds (1.6 kg) clover honey2 ounces (60 g) golden raisins1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 cup (240 ml) jasmine tea1 Campden tablet (optional)1 package (57 g) sweet mead yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. Mince the raisins and add to the must. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. Mince the raisins and add to the must.2. Let the mixture cool, and then transfer it to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, jasmine tea, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Let the mixture cool, and then transfer it to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, jasmine tea, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Sweet Dessert Mead This is a golden nectar to serve with your most luscious dessert - a fitting finish to any elegant meal. Optional: Optional:You may fortify this wine by adding 1 to 2 cups (240 to 280 ml) of brandy to improve aging and keeping qualities.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) tupelo honey1 teaspoon (5 g) orange zest1 cup (240 ml) jasmine tea1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1/8 teaspoon (.625 g) grape tannin teaspoon (.625 g) grape tannin1. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms.2. Let the mixture cool, and then transfer it to a 2-gallon (7.6 L) plastic container. Add the orange zest, tea, acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Let the mixture cool, and then transfer it to a 2-gallon (7.6 L) plastic container. Add the orange zest, tea, acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished mead, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Apple Melomel This is an old, old wine, popular in Europe long before pioneer families brewed it and long before it was given the name "Applejack" and became the stuff of country and western music.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) honey1 gallon (3.8 L) apple cider (use fresh cider, without preservatives, which would inhibit the fermentation process)1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 package (57 g) champagne yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. Let the mixture cool, and then transfer it to a 2-gallon (7.6 L) plastic container. Add the cider, acid, and pectic enzyme. Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. Let the mixture cool, and then transfer it to a 2-gallon (7.6 L) plastic container. Add the cider, acid, and pectic enzyme. Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel, topping off with additional apple cider if necessary. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel, topping off with additional apple cider if necessary. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.4. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.VARIATION: Spiced Apple Melomel________ Spiced Apple Melomel________Add a cinnamon stick to the liquid in step 1, and remove it later from the cooked mixture.

Blackberry Melomel Blackberry melomel is a bit denser and darker in color than other fruit melomels.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) blackberries1 cup (225 g) sugarJuice of 1 lemon1 teaspoon (5 g) lemon zest3 bags blackberry tea2 pounds (900 g) raspberry honey1/8 teaspoon (.625 g) grape tannin teaspoon (.625 g) grape tannin1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Crush the blackberries and transfer them to a 2-gallon (7.6 L) plastic container. Add the sugar, lemon juice, and lemon zest. Put the tea bags in 1 cup (240 ml) of boiling water and steep for 5 minutes. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. Crush the blackberries and transfer them to a 2-gallon (7.6 L) plastic container. Add the sugar, lemon juice, and lemon zest. Put the tea bags in 1 cup (240 ml) of boiling water and steep for 5 minutes. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms.2. Pour the honey mixture over the berries and add the brewed tea and grape tannin. Let the mixture cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the berries and add the brewed tea and grape tannin. Let the mixture cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking melomels after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Bottle and cork the finished melomel, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking melomels after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Blueberry Melomel You'll love the fresh flavor of this melomel, along with its deep color. Serve it in crystal-clear winegla.s.ses for best effect.

YIELD: 1 GALLON (3.8 L).

1 quart (1 L) fresh blueberries1 cup (225 g) white sugarJuice of 1 lemon1 teaspoon (5 g) lemon zest2 pounds (900 g) wildflower honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. Crush the berries in a 2-gallon (7.6 L) plastic container. Add the sugar, lemon juice, and lemon zest. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Crush the berries in a 2-gallon (7.6 L) plastic container. Add the sugar, lemon juice, and lemon zest. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Pour the honey mixture over the fruit. Add the acid, the pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the fruit. Add the acid, the pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Cherry Melomel During Rich's first forays into winemaking, he made a number of different kinds of wines. The cherry melomel, however, was among the first wines he opened when the long waiting period was over, and he was hooked. Cherry melomel has everything: attractive, clear red color; flavor that is a complex blend of cherries and honey; a pleasant bouquet; and a lovely, lingering aftertaste that seduces with every sip. You won't find it in your local wine store, however; you have to make it yourself. You may want to make several batches - it won't last long.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) clover honey1 pound (450 g) dark or sour cherries, halved, with pits1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) champagne yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Put the cherries in a 2-gallon (7.6 L) plastic container. Pour the honey mixture over the fruit and let cool. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Put the cherries in a 2-gallon (7.6 L) plastic container. Pour the honey mixture over the fruit and let cool.2. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Cranberry Melomel Cranberries never tasted better or looked prettier than in this sparkling melomel. We like to serve this mead to our favorite valentines with little wedges of Gouda cheese and juicy green grapes.

YIELD: 1 GALLON (3.8 L).

1 pounds (675 g) fresh cranberries1 cup (225 g) white sugarJuice of 1 large orange1 tablespoon (15 g) freshly grated orange zest2 pounds (900 g) orange-blossom honey1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. Wash the berries and mash thoroughly. Put the crushed berries in a 2-gallon (7.6 L) plastic container, and sprinkle the sugar over them. Add the juice from the orange and the orange zest. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. Pour the honey mixture over the fruit and let cool. Wash the berries and mash thoroughly. Put the crushed berries in a 2-gallon (7.6 L) plastic container, and sprinkle the sugar over them. Add the juice from the orange and the orange zest. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. Pour the honey mixture over the fruit and let cool.2. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Grape Melomel (Pyment) This purple wine, historically known as pyment, was popular in ancient Egypt. The honey mellows the Concord flavor, but the wine keeps its deep color if you leave the skins on the grape; for a lighter wine, remove and discard the grape skins before using the grapes.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) Concord grapes3 pounds (1.4 kg) light honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) champagne yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Crush the grapes in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Crush the grapes in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Pour the honey mixture over the grapes and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the grapes and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Kiwi Melomel Kiwifruits have a flavor reminiscent of strawberries, but they're bigger, and they're relatively inexpensive. Just remove their fuzzy little skins, and you'll be surprised at how juicy they are. Don't worry about the tiny little seeds; they'll go right into the must. And you needn't worry about flavor: This wine is simply scrumptious.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) kiwifruit, peeled and coa.r.s.ely chopped1 cup (225 g) sugar2 pounds (1.14 kg) commercial honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. Put the kiwi and sugar into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Put the kiwi and sugar into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Pour the honey mixture over the fruit and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the fruit and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Mulberry Melomel (Morat) Mulberries are not a popular table fruit - although kids love to eat them off the tree - because they are hard to pick and process. When you make a mulberry melomel, you don't have to worry about removing the tiny stems.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) mulberriesJuice of 1 large orangeJuice of 1 lemon2 teaspoons (10 g) lemon zest2 pounds (1.14 kg) honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. Bruise the mulberries in a 2-gallon (7.6 L) plastic container. Add the juice of the orange and lemon and the lemon zest. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. Bruise the mulberries in a 2-gallon (7.6 L) plastic container. Add the juice of the orange and lemon and the lemon zest. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms.2. Pour the honey mixture over the fruit and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the fruit and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Peach Melomel This melomel is golden and so fragrant that just opening the bottle will whet your appet.i.te. It's lovely to sip, great in marinades and glazes for roast pork and chicken, and a perfect addition to iced teas and spritzers.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) peaches, washed, halved, and pitted1 cup (225 g) sugarJuice of 2 lemons2 pounds (900 g) clover honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. Put the peaches, sugar, and lemon juice into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Put the peaches, sugar, and lemon juice into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Pour the honey mixture over the fruit and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the fruit and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Sweet Plum Melomel We serve this melomel with Asian foods. It is sweet, flavorful, and particularly nice with cashew chicken or sweet-and-sour pork.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) yellow plums, halved and pitted4 pounds (1.8 kg) honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1/8 teaspoon (.625 g) grape tannin teaspoon (.625 g) grape tannin1. Put the plum halves into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Pour the honey mixture over the fruit and let cool. Put the plum halves into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Pour the honey mixture over the fruit and let cool.2. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Raspberry Melomel Raspberry melomel has an intense raspberry flavor - a little like sipping the essence of raspberries fresh from the garden. We particularly enjoy this wine in winter, when the snow is piled outside and summer's fresh fruit is an all-but-forgotten dream.

YIELD: 1 GALLON (3.8 L).

2 pounds (900 g) raspberries3 pounds (1.4 kg) orange-blossom honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) champagne yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Crush the raspberries in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Crush the raspberries in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Pour the honey mixture over the raspberries. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the raspberries. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Rose Hip Melomel Rose hips are the fruit of the rosebush. They have a taste reminiscent of apples and are an excellent source of vitamin C. Rugosa roses provide the best hips. If you get your rose hips from more dandified roses, be careful of the source. Many of today's pampered hybrid teas are treated with chemicals.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) rose hips3 pounds (1.5 kg) honeyJuice and zest of 1 large orange1 teapoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) champagne yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1/8 teaspoon (.625 g) grape tannin teaspoon (.625 g) grape tannin1. Place thoroughly washed rose hips into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Place thoroughly washed rose hips into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Add the juice of the orange and the zest, and let the mixture cool. Pour the honey mixture over the rose hips. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for four or five days. Add the juice of the orange and the zest, and let the mixture cool. Pour the honey mixture over the rose hips. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for four or five days.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Strawberry Melomel This wine is so delicious that it's almost sinful! Clover honey seems to preserve the strawberry flavor best. The resulting wine is a sweet, delicate dessert melomel.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) strawberries3 pounds (1.4 kg) clover honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) champagne yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Crush the strawberries in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Crush the strawberries in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Let the mixture cool, and then pour the honey mixture over the fruit. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Let the mixture cool, and then pour the honey mixture over the fruit. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Clove Metheglin Like mint, clove is a fitting finish to a fine meal. It settles the stomach, aids digestion, and tastes wonderful. You'll want to keep some of this brew for cooking, too. We've used it for everything from soaking fruit cakes to flavoring frostings!

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) orange-blossom honey2 bags jasmine tea1 tablespoon (15 g) whole cloves1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Brew the tea by steeping the tea bags in 1 cup (240 ml) of boiling water for 5 minutes. Add the tea and cloves to the honey mixture and let cool. Transfer the mixture to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Brew the tea by steeping the tea bags in 1 cup (240 ml) of boiling water for 5 minutes. Add the tea and cloves to the honey mixture and let cool. Transfer the mixture to a 2-gallon (7.6 L) plastic container. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Fall Spice Metheglin Inspired by a favorite liqueur, this white to golden wine has a rich honey flavor that is enhanced with spices.

YIELD: 1 GALLON (3.8 L).

1 vanilla bean1 cinnamon stick teaspoon (2.5 g) ground ginger teaspoon (2.5 g) ground nutmeg teaspoon (2.5 g) ground allspiceJuice of 1 large orange2 pounds (900 g) clover honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. Put the spices and juice of 1 orange into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. Put the spices and juice of 1 orange into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms.2. Pour the honey mixture over the spices and juice, and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the spices and juice, and let cool. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Ginger Metheglin This metheglin makes a superb ginger-flavored marinade for chicken or duck. The ginger here is subtle, not overpowering. Or use this metheglin in a delicious wine cooler - a little like ginger ale, but with an adult flair. Just mix lime juice, ginger metheglin, and club soda or a lemon-lime soda and pour it over crushed ice.

YIELD: 1 GALLON (3.8 L).

3 ounces (85 g) ginger1 cup (240 ml) white grape juice concentrateJuice and zest of 1 orangeJuice and zest of 1 lemonJuice and zest of 1 lime3 pounds (1.4 kg) honey1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) champagne yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Put the ginger, grape juice concentrate, juices, and zests into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.) Put the ginger, grape juice concentrate, juices, and zests into a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)2. Pour the honey mixture into the 2-gallon (7.6 L) container and let cool. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture into the 2-gallon (7.6 L) container and let cool. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

Hoppin' Honey Metheglin Our experiments with adding hops to honey wine turned out well. The hint of bitterness that hops impart seems to balance the sweetness of the honey to create a sophisticated honey wine.

YIELD: 1 GALLON (3.8 L).

Juice of 2 large oranges2 teaspoons (10 g) fresh grated orange zest2 ounces (60 g) golden raisins, chopped1 ounce (30 g) loose Cascade hop leaves3 whole cloves3 pounds (1.4 kg) wildflower honey1 teaspoon (5 g) acid blend1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) Montrachet yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) grape tannin1. Mix the juice from the oranges, the zest, raisins, hop leaves, and cloves in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms. Mix the juice from the oranges, the zest, raisins, hop leaves, and cloves in a 2-gallon (7.6 L) plastic container. In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) for 10 to 20 minutes, skimming off any foam that forms.2. Pour the honey mixture over the fruit and spices. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Pour the honey mixture over the fruit and spices. Add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar. Add the tannin and allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another airlocked container. In about six months, rack once again. Rack a final time right before bottling - about a year after fermentation started. Then bottle and cork the finished metheglin, and store it in a cool cellar.5. Age for at least six months before opening a bottle. Age for at least six months before opening a bottle.

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