On 11/23/03 4:05 PM, in article
, "JaeDavis"
> wrote:

> Last October when I first got started in homebrewing and
> mead/winemaking one of the first recipes I tried was the Christmas
> Spice Metheglin on Vicky's site (listed below). I followed the recipe to the
> letter
> and now, a year later, I was finally starting to think about checking
> it for bottling. I tasted it a few days ago and though I do taste the
> spices and such in it, it's a very weak drink. It's almost as if it
> has been watered down (which it wasn't). Little body or flavor,
> though what flavor I can detect seems like it would have been pretty
> good!
>
> Anyone know what can be done with this? How can I add body and more
> flavor at this point? I was hoping to bottle it now to be ready for
> this Christmas, but I'm thinking there's little chance of that now.
> I'll be happy just to salvage it.
>
> So what's the advice? Thanks.
>
> -Jae
>
> I'll post the recipe here from http://www.gotmead.com :
>
>
>
>
> 1 gal honey (I used a local NC honey)
> 1 tbsp dried lemon peel
> 2-3 cinnamon sticks
> 5 tbsp lemon juice
> 60 whole cloves
> 6 tsp fresh nutmeg
> 15 bay leaves (I used CA bay leaves)
> 5 inches bruised ginger root
> 5 tbsp orange peel
> 35 allspice berries, crushed
> 1 handful of black tea (I used Christmas tea)
> 1 pkg Red Star Montrachet yeast
> 4 tsp mead yeast nutrient
>
> Heat 1 gal. of water to 160 and add the honey. Simmer at 160, stirring
> for 15 minutes until all honey is dissolved. Add spice tea (see below)
> Put 3 gal room temperature water in pail. Add hot must to bucket and
> and let cool to below 80. Pitch yeast starter into pail, agitate
> vigorously and seal pail with top and airlock. Rack after a month.
> Rack again at 3 months, and again until most sediment is left behind,
> or until hyrdrometer reading approaches 1.00. Taste test periodically,
> and if necessary, make another spice tea, let cool and add in next
> racking. Allow the mead to sit until it drops clear. Age in carboy if
> you can for at least 6 months (but a year is better, this takes a
> while to age out). Rack once more and bottle.
>
> This mead will end up a slightly sweet, very spicy Christmas mead.

You don't say if you have any residual sugar left or not. Is it dry or
sweet? Without more details, it may be difficult to advise you. But, I will
try. I would suggest considering adding potassium sorbate and potassium
metabisulfite to stabilize it and then add some honey to sweeten it to the
level you want. Let it sit for a few weeks to make sure it is clear and
there is no renewed fermentation and then bottle it. The added honey flavor
and sugar may help the "weak" flavor you describe. Certainly the sweeter
meads take on a more fuller bodied flavor.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)