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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
Votes: 4
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 gallon 1 hour
Cook Time Passive Time
30 days 29 days
Servings Prep Time
1 gallon 1 hour
Cook Time Passive Time
30 days 29 days
Christmas Spice BOMM
Votes: 4
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 gallon 1 hour
Cook Time Passive Time
30 days 29 days
Servings Prep Time
1 gallon 1 hour
Cook Time Passive Time
30 days 29 days
Ingredients
Servings: gallon
Units:
Instructions
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!
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