I think metheglins are probably the most diverse of all the different types of mead. The number of herbs & spices, and combinations thereof that we can use in our mead are probably close to infinite. Here are a couple of my favorites so far:

Chocolate Mousse

  • 1/3 C Raw Cocoa Powder
  • 2 C Blackberry Honey
  • 2C Clover Honey
  • 1 C Golden Syrup
  • 9 raisins (for yeast food)
  • 1/2 t each yeast nutrient & energizer

It tasted, smelled and looked awesome at pitching. It was very dark chocolate brown and sweet chocolatey tasting. The OG was 1.130 (yep, that high). I let it sit and bubble for three months before its first racking. The SG was still 1.015. I added:

  • 1 T Cocoa
  • 2 T demerrara sugar
  • 1/4 t yeast nutrient & energizer

and shook well. I wanted to make sure it really was done with all its fermentation, although the ABV was already 15.3%. The next month I tested the pH and it was 4.0 so I added

  • 3/4 t citric acid

I tested the pH again in a week, and it was still 4.0 so I added

  • 1/4 t citric acid, stirred and waited 1 hour, retested and added
  • 2 t acid
  • 3/4 t potassium sorbate
  • 1/8 t meta

Three months later I added some medium toast oak chips. I racked off them two weeks later and bottled it. The taste at this point was astringent and not very appealing or chocolaty. The FG was 1.020 and the pH was 3.2.

I drank some one year later and was not impressed. The blackberry honey overpowered the chocolate, it was funky and not very good. I was very disappointed. However, at two years old, it was FREAKING AWESOME! It has a deep, complex taste and the aftertaste is barely chocolate. The alcohol and sweetness levels are well balanced and all the astringency is gone. I love this to just drink, screw paring it with anything.


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