the tradition of using wines, meads and beers as methods of dispensing medicine is ages old. if a spoon full of sugar makes the medicine go down, just imagine what a nice bit of tasty mead will do.
i’ve been cleaning out the freezer to make room for all the fruit coming in. despite most of michigan being hit with crazy weather that made fruit not set, we have been in pretty good shape. i’ve been able to to pick a good amount of bush cherries, red currants, black currants, gooseberries and jostaberries in the community orchard. i’m hopeful that i get peaches and plums this year as well.
my method for making fruit infused meads – called melomels, is to brew straight mead and then add the fruit to it. using this method i can brew six gallons of straight mead and then add fruit later on. since having large amounts of any one mead is not usually desirable, variety is after all the spice of life, i usually transfer the six gallons of mead to smaller vessels and make one gallon batches infused with the fruit.
while doing this with the last batch, i was left over with about a quart of finished mead – and no fruit. what to do? i figured it was time to make a metheglin – a mead infused with spices and herbs often used as medicine. i had some fennel and some fresh ginger kicking around and both are good for stomach problems so i figured stomach complaints are pretty common around the house.
i added about two tablespoons each of fresh grated ginger and whole fennel seeds and waited a month. then filtered them into another jar and gave it a trymy stomach wasn’t bothering me, but i can tell that it would be a lovely digestif with dinner, and really spicy and hot. might be nice sparkling. rather than bottling such a small amount i just put it in the fridge. i’m inspired to try some other metheglins. any ideas of lovely tasting metheglins?
for a more complete info on making mead check out this post here.