I'm brewing mead tomorrow, so set the wayback machine.

Here are my brewing notes for my metheglyn, circa 1995:

Sage Honey.

Boiled water with spices, roughly a handful each of cloves, allspice,
cardamom pods, star anise, and chopped licorice root. Nearly a tablespoon
of regular anise, crushed, and seven cinnamon sticks. Also six nobs
of freshly grated ginger, the rind of two lemons, and the juice of
about four.

Liquid dry mead yeast used, but fermentation has not yet occurred.
Will prime with liquid champagne yeast.

Started December 26, 1995.


Next batch done with additions of angelica, vanilla & elderflowers. Decreased clove to ½ of before.

Star thistle honey this time.


New notes and updates, circa 2003:

Have found that dry champagne yeast works fine.

Have found that sage honey is better for metheglyn of the spiced variety, but star thistle is better for rhodamel. Will be making both.

Here, again, the recipe:

17 lbs of sage honey to a 5 gal. carboy, the rest filled with water.

Do not boil the honey. Instead, pour it straight in the sterilized bucket, then pour the scalding hot spiced tisane over it, with the following recipe, following that, once the honey is dissolved, with enough cold water to make up the volume. Once it's blood temperature, add yeast. 1 packet champagne yeast, to be exact.

Spice mixture again here:

½ handful cloves
1 handful each: allspice, cardamom pods, angelica, star anise, and chopped licorice root.

Nearly a tablespoon of regular anise, crushed
seven cinnamon sticks
six knobs of freshly grated ginger
rind of two lemons
juice of about four lemons (Meyers ideal)
1 vanilla bean pod, split

several sprays of fresh elderflowers, or if not available, dried elderflowers (will purchase elderflower tea as cheapest source)