Mmm... metheglin

I've just racked my first attempt at honey-based wine from scratch. The process involves a certain amount of sampling, on the basis that some of it ends up in your mouth from the siphon anyway. Tastes pretty good if I do say so myself. It's metheglin because it's made with cloves and cinnamon as well as honey and right now it's tasting pretty clovey. It should be a nice tipple on those chilly winter nights, if it lasts that long. I've sweetened it slightly, I think it needed a smidge of dark sugar, so I went with that. I reckon it needs to sit for a couple of weeks. It certainly needs a little de-gassing, and it needs to clarify a little, but I doubt it'll ever be perfectly clear. I don't know that I really care about that too much.

So, before too long I ought to have pretty strong (I'd estimate around about 15%), spicy honey wine. Under the cut is the recipe I followed (adapted actually, from one I found online).

( Recipe )