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

Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 59 mins
Cuisine BOMM, Mead Recipes, Methyglin
Servings 1 gallon

Ingredients
  

  • 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.

Instructions
 

Main Instructions

  • Start by making 2 cups of tea using all the spices down to the anise seed
  • Let it brew on the spice for about an hour, then strain through a French press and add to carboy.
  • Add 3 lbs orange blossom honey to a one gallon carboy.
  • Add 1.5 cups apple cider.
  • Add the juice of 2 cuties and peels without the pith.
  • 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.)
  • Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice.
  • Add spring water to a 1/2 cup shy of one gallon.
  • Add a slurry of Wyeast 1388.

Post Fermentation

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