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From Bray:

This recipe is loosely based on wayneb’s Christmas Spiced Metheglin with a BOMM twist. I believe credit should be given where it is due.

I wanted something Christmas-sy (it’s a word now) quick, so here we go:

Christmas Spice BOMM

  • 1 tsp Ancient Forest black tea
  • 1 tsp Yerba Mate
  • 1/4 stick cinnamon
  • 1/8 tsp mace
  • 2 pieces china ginger
  • 2 allspice berries
  • 1 clove
  • 1/4 whole nutmeg
  • 1/8 star anise
  • 1/8 star anise seed ((not the same))
  • 3 lbs orange blossom honey
  • 1.5 cups apple cider
  • 2 cuties (clementines) ((juice and peels but no pith))
  • 3/4 tsp DAP (3 additions of 1/4 tsp)
  • 1.5 tsp Fermaid K (3 additions of 1/2 tsp)
  • 1/2 tsp K2CO3 (Potassium Carbonate)
  • 1 gallon spring water
  • 1 pack Wyeast 1388 (Activate 1-2 hours before pitch.)
  • 1 vanilla bean (Add whole.)

Main Instructions

  1. Start by making 2 cups of tea using all the spices down to the anise seed
  2. Let it brew on the spice for about an hour, then strain through a French press and add to carboy.
  3. Add 3 lbs orange blossom honey to a one gallon carboy.
  4. Add 1.5 cups apple cider.
  5. Add the juice of 2 cuties and peels without the pith.
  6. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. (I’ll add these again at 2/3 (1.08) & 1/3 (1.04) sugar break.)
  7. Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice.
  8. Add spring water to a 1/2 cup shy of one gallon.
  9. Add a slurry of Wyeast 1388.

Post Fermentation

  1. Add one vanilla bean after primary fermentation is over (SG 1.000-1.005).
  2. Cold crash after a week.
  3. Bottle with carbonation drops (1 per 250 ml).
  4. Allow to carbonate 1-2 weeks until slightly carbonated.
    Enjoy chilled on Christmas!
BOMM, Mead Recipes, Methyglin

Bray Denard
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