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Started By
Message
Anybody here ever made metheglin
Posted on 10/9/15 at 3:15 am
Posted on 10/9/15 at 3:15 am
Looking at making some orange-vanilla-cinnamon metheglin for the holidays. Anyone here have any experience with this or mead?
2
Posted on 10/9/15 at 4:40 am to cave canem
I don't do meth
Posted on 10/9/15 at 6:47 am to EastNastySwag
1/10 I am sure it seemed witty when you first thought of it though. 
Posted on 10/9/15 at 8:14 am to cave canem
Posted on 10/9/15 at 8:47 am to BooDreaux
quote:
Are you a practicing Druid?
Nah, just thought it would be something neat to try.
I have a somewhat verified recipe, this place has a pretty eclectic mix of folks, just a shot in the dark.
Posted on 10/9/15 at 9:11 am to cave canem
I would like to go on record as having thought of it, but did not post. 
Posted on 10/9/15 at 9:15 am to VOR
quote:
I would like to go on record as having thought of it, but did not post.
In reality I knew it was coming, thought it might make till morning though
Posted on 10/9/15 at 12:56 pm to cave canem
We have made several. Just remember to get the best quality ingredients that you can get. Madagascar Bourbon vanilla beans and Saigon cinnamon are a must. Especially the cinnamon. Also, are you tossing whole oranges in or just the peel? The pith(the white stuff) on orange peel will yield some very off flavors. It can make the whole batch bitter. We normally use orange zest in a tea bag. Also, I would add the spices in a tea bag or some sort of bag that you can pull out once you hit the flavor level you like. The spices can WAY overpower a drink if left in too long. We keep ours in for no more than a week or so. Taste daily till you hit the flavor you are going for and then pull the spices. Also, add some lightly toasted french oak chips to the tea bag for a smoother, more rounded flavor. Your mileage may vary.
This post was edited on 10/9/15 at 12:58 pm
Posted on 10/9/15 at 8:41 pm to convertedtiger
quote:
We have made several. Just remember to get the best quality ingredients that you can get. Madagascar Bourbon vanilla beans and Saigon cinnamon are a must. Especially the cinnamon. Also, are you tossing whole oranges in or just the peel? The pith(the white stuff) on orange peel will yield some very off flavors. It can make the whole batch bitter. We normally use orange zest in a tea bag. Also, I would add the spices in a tea bag or some sort of bag that you can pull out once you hit the flavor level you like. The spices can WAY overpower a drink if left in too long. We keep ours in for no more than a week or so. Taste daily till you hit the flavor you are going for and then pull the spices. Also, add some lightly toasted french oak chips to the tea bag for a smoother, more rounded flavor. Your mileage may vary.
Thanks for the info, I was curious about the orange as my recipe was sort of vague on that point. I will try to just use the zest a bag as you suggested. As far as aging I have a slightly used 5 gal oak barrel from another hobby I was planning to use.
If it turns out to be unpalatable I can always strip out the alcohol and use elsewhere.
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