Lagertha | Mulled Metheglin | Mead Recipe Kit BeerCo.au

Lagertha Mulled Metheglin Mead Recipe Kit is named in honour of the skilled shield-maiden Lagertha, the first wife of Ragnar, who had the courage of a man, and fought in front among the bravest with her hair loose over her shoulders.  All marvelled at Lagertha’s matchless deeds, with her locks flying down her back.

When winter weather calls for a warming mulled mead its time to toast Lagertha the brave shield maiden and give thanks to the warrior woman and the bees and the joy of these delicious warming spices.  Let us know how you go with Lagertha Mulled Metheglin and have a great mead making journey!

cheers #meadon #enjoyresponsibly

Lagertha | Mulled Metheglin | Mead Recipe

written by Jimmy from BeerCo.au

Vital Stats:

• Batch Sizes: 5 Litres OR 10 Litres
• OG: 1.078
• FG: 1.000
• ABV: 10.5%

Recipe Kit Contents:

SINGLE BATCH (5 Litres):

• 2 Kg Achibald’s Honey | Orange Blossom
• 1 x M05 Mangrove Jack’s Mead Yeast 10g Sachet
• 1 x Mangrove Jack’s | Wine Yeast Nutrient
• 1 x Lagertha | Spice Mix 60g (Kit Includes: Cardamom Pods, Cinnamon Sticks, Cloves and Nutmeg)

DOUBLE BATCH (10 Litres):

• 3 Kg Achibald’s Honey | Orange Blossom
• 1 x M05 Mangrove Jack’s Mead Yeast 10g Sachet
• 1 x Mangrove Jack’s | Wine Yeast Nutrient
• 2 x Lagertha | Spice Mix 60g (Kit Includes: Cinnamon Sticks, Cardamom Pods, Cloves and Nutmeg) 

Additional Ingredients and Equipment Required:

• Fresh Oranges
• Plastic Fermenter and Natural Tap
• 1 Gallon / 5 Litre Demijohn(s)
• 36mm – 45mm Bung | Bored
• S-Type Airlock Bubbler and Grommet for Airlock
• Hydrometer
• Digital Pocket Thermometer
• 250ml Glass Measuring Cylinder
• Easy Siphon
• 10mm Hose Tubing (Approx. 3m)
• Blue Bottler with Spring
• 1 Spoon for Stirring
• 500mL Glass Swing Top Bottles

• Muslin Cloth | 90cm x 90cm

Method:

1. Fill your fermenter/ brew bucket with approx. 4.65 L of water. Add in 1.5kg honey and stir until combined.

2. Aerate the must before pitching ½ a packet of Mangrove Jack’s M05 Mead Yeast. Ferment between 15^oC – 30^oC.

3. 24 hours after pitching the yeast open your fermenter and degas (gently stir) the mead. Now open the Mangrove Jack’s Wine Yeast Nutrient and distribute approx. ⅙ of the contents into the mead. Aerate for 1 – 2 mins.

4. Repeat the previous step at 48 and 72 hours.

5. Do not open the fermenter (unless taking gravity readings) after this point as you risk oxidization.

6. Once your gravity reads ≤ 1.000 or at least 3 weeks have passed since pitching the yeast, rack (syphon) your mead into a 5-litre glass demijohn.

7. Leave your mead in secondary for a minimum of 2 months. Check the airlock every so often in case it needs to be refilled.

8. Bulk age and/or bottle.

9. When you’re ready to drink some mead, go grab the spice mix. Take out 2 Cinnamon Sticks, 3 Cardamom Pods and 1 Clove, drop them into a muslin cloth bag.

10. Using a peeler, peel the skin off half of an orange into thin strips. Put these in into your muslin cloth bag, tie it up and place the bag into a small pot.

11. Pour 700ml of your bottled mead into the same pot. Squeeze the juice out of the half an orange you just peeled and begin to warm up the mead over the stove. Do this at a low-medium, less than a simmer – you don’t want to boil off any of the alcohol.

12. Grate ½ a teaspoon worth of Nutmeg directly into the pot before stirring. Allow the spices to infuse over the next 1-2 hours – Feel free to occasionally give it a stir.

13. When your just about ready to take your now mulled mead off the heat give it a quick taste – Add a tablespoon of honey in to sweeten it up*. Leave the mead on the stove for an extra 5 mins – stirring until combined.

14. Optional: Add 60ml of Brandy or Orange Liqueur to compliment the mead (as well as upping the alcohol content). Do this in the final 5 mins when adding the honey.

15. Discard the spices. Cut the other half of the orange you didn’t use earlier into thin slices – use as a garnish when serving.

16. Skål!

 

*Adjust the amount of honey according to taste.

 

NOTE:

– Everything that touches the honey and eventually mead at all stages throughout the process must be clean, rinsed and sanitized to avoid infection.

– If brewing a Double Batch times all measurements by two.