Metheglin—the ancient term for spiced mead—represents one of humanity’s oldest flavored fermented beverages, combining the natural sweetness of honey with carefully selected spices and botanicals. Having isolated and cultivated over 100 wild yeast strains in my microbiological studies, I’ve found that the interaction between honey, spices, and various yeast cultures creates a fascinating complexity that evolves dramatically over time. This spiced mead recipe, featuring the classic winter flavor combination of cinnamon, clove, and orange, delivers a warming, aromatic beverage perfect for special occasions or thoughtful sipping on cool evenings.

What makes this particular spice combination special is the synergistic relationship between the compounds in each ingredient. Cinnamaldehyde from cinnamon, eugenol from cloves, and the complex citrus oils in orange peel create a layered flavor profile that melds beautifully with honey’s natural characteristics. Throughout fermentation and aging, these compounds continue to interact, developing remarkable complexity that simply can’t be replicated with artificial flavorings or shortcuts.

In this guide, I’ll share my approach to crafting exceptional spiced mead, informed by both traditional meadmaking wisdom and modern microbiological understanding. Whether you’re a first-time meadmaker or looking to expand your fermentation repertoire, this recipe provides both accessibility and room for creative interpretation.

Understanding Spiced Mead (Metheglin)

Spiced mead, or metheglin, derives its name from the Welsh word “meddyglyn,” meaning “medicinal liquor.” Historically, these honey-based fermentations incorporated herbs and spices believed to have healing properties. According to the American Mead Makers Association, modern metheglins encompass any mead infused with spices or herbs, with endless variations possible.

What distinguishes exceptional metheglin is balance—the spices should complement rather than overwhelm the honey character. As noted in Ken Schramm’s comprehensive guide, The Compleat Meadmaker, “The best spiced meads showcase the honey while allowing the spice notes to emerge at different points during the tasting experience.”

The classic combination of cinnamon, clove, and orange creates a metheglin that:

• Offers warming spice notes perfect for fall and winter
• Provides complementary aromatic compounds that enhance honey character
• Develops intriguing complexity during aging
• Appeals to both traditional wine drinkers and craft beer enthusiasts

Ingredients Selection

Honey Selection

The foundation of any mead is honey, and your selection significantly impacts the final character:

• Orange blossom honey (3 pounds/1.36 kg): Provides citrus notes that complement the orange peel while offering floral complexity
• Wildflower honey (1 pound/0.45 kg): Adds depth and regional character
• Buckwheat honey (optional, ½ pound/0.23 kg): For deeper color and robust background notes

According to research by the National Honey Board, varietal honeys contain distinct flavor compounds that interact differently with spices during fermentation. This recipe uses a blend to create a more complex base while ensuring the orange blossom notes harmonize with the citrus additions.

At Brew My Beer, we recommend sourcing raw, unfiltered honey whenever possible, as it contains natural nutrients that benefit fermentation and flavor development.

Spices and Flavorings

For a balanced 1-gallon batch:

• Cinnamon sticks: 2 whole sticks (approximately 3 inches each)
• Whole cloves: 6-8 cloves
• Orange peel: Zest from 1 medium orange, avoiding white pith
• Orange slices: 3-4 thin slices from the same orange
• Vanilla bean: ½ bean, split lengthwise (optional)

Yeast Selection

The yeast strain significantly influences the finished mead’s character:

• Lalvin 71B: My preferred choice for this recipe, as it metabolizes approximately 30% of malic acid during fermentation, producing a smoother mouthfeel while preserving aromatic compounds
• Wyeast 1388 (Belgian Strong Ale): Creates subtle spice-complementary esters
• Lalvin D-47: Produces a fuller body with slight vanilla notes that enhance the spice profile

Research published in the Journal of the Institute of Brewing indicates that yeast selection impacts not only fermentation kinetics but also how aromatic compounds from spices are preserved or transformed during the fermentation process.

Equipment Needed

One advantage of small-batch meadmaking is the minimal equipment required:

• 1-gallon glass carboy (plus an additional one for racking)
• Airlock and stopper
• Auto-siphon and food-grade tubing
• Hydrometer and test jar
• Sanitizer (Star San or similar)
• Large stockpot (at least 2-gallon capacity)
• Fine mesh strainer or cheesecloth
• Kitchen scale for ingredient measurement
• Bottles and closures (approximately 5 standard wine bottles per gallon)

Step-by-Step Process

Day 1: Preparing the Must

1. Sanitize all equipment that will contact your mead after the boiling stage
2. Heat 3 quarts (2.8 liters) of water to approximately 160°F (71°C)—hot but not boiling
3. Remove from heat and stir in honey until completely dissolved
4. Return to low heat and add spices:
   
   • Cinnamon sticks
   • Whole cloves
   • Orange peel
   • Orange slices
   • Split vanilla bean (if using)
5. Hold at 160°F (71°C) for 15 minutes to pasteurize and extract spice flavors
6. Cool must rapidly to 70-75°F (21-24°C) using an ice bath
7. Transfer to fermentation vessel through a sanitized strainer to remove spices and orange slices
8. Add water to bring volume to approximately 1 gallon (3.8 liters)
9. Take initial gravity reading (target: 1.100-1.110)
10. Add yeast nutrient according to package directions
11. Rehydrate yeast following package instructions and pitch into must
12. Seal with airlock and place in a location with stable temperature (65-70°F/18-21°C)

A 2023 study from the UC Davis Honey and Pollination Center demonstrated that brief heat exposure increases the extraction of spice compounds while helping to drive off volatile sulfur compounds in raw honey, leading to cleaner fermentation.

First Week: Primary Fermentation

1. Gently swirl fermentation vessel daily to release CO₂ and resuspend yeast
2. Monitor airlock activity as primary fermentation progresses
3. After 7 days, take gravity reading to assess fermentation progress (expect 50-70% reduction from original gravity)

2-3 Weeks: Secondary Fermentation and Spice Removal

1. When fermentation slows (airlock bubbling less than once per minute):
   
   • Sanitize siphoning equipment and second fermentation vessel
   • Rack mead off sediment into clean vessel, leaving spices behind
   • Attach airlock
2. Taste the mead and assess spice character:
   
   • If spices are sufficiently prominent, proceed without additional spices
   • If subtle, add 1 fresh cinnamon stick and 2-3 cloves in a sanitized spice bag
3. Allow fermentation to complete in a cool location (60-65°F/15-18°C) for approximately 2-3 weeks

1 Month: First Racking and Clarity Check

1. Rack mead off sediment into clean, sanitized vessel
2. Remove spice bag if using
3. Take gravity reading (expect 0.998-1.020 depending on yeast strain and fermentation conditions)
4. Add stabilizers if fermentation is complete and back-sweetening is desired:
   
   • ½ tsp potassium sorbate
   • 1 crushed Campden tablet (potassium metabisulfite)

2-3 Months: Aging and Flavor Development

1. Allow mead to age in a cool, dark location
2. Rack again if substantial sediment develops
3. Consider clarity agents if mead remains cloudy:
   
   • Bentonite for protein haze
   • Sparkolloid for general clarification

According to GotMead.com, spiced meads often benefit from at least 3 months of aging, allowing the flavor components to integrate and harsh edges to mellow.

3-6 Months: Bottling

When mead is clear and flavor has reached desired integration:

1. Sanitize bottles, closures, and all bottling equipment
2. Consider back-sweetening if desired:
   
   • Ensure mead is stabilized with potassium sorbate and potassium metabisulfite
   • Add honey incrementally to taste, stirring gently to avoid aeration
   • Let sit 1-2 weeks to ensure stability before bottling
3. Bottle mead with minimal headspace
4. Age bottles at least 1 month before sampling, though many spiced meads continue improving for 6-12 months

Tasting and Pairing

A well-crafted cinnamon, clove, and orange metheglin should exhibit:

• Appearance: Clear amber to copper with golden highlights
• Aroma: Prominent honey character enhanced by warm cinnamon, subtle clove spiciness, and bright orange notes
• Flavor: Initial honey sweetness followed by layers of warming spice and citrus, with balanced acidity
• Mouthfeel: Medium to full-bodied with moderate carbonation if bottle conditioned
• Finish: Lingering honey sweetness with gentle spice that invites another sip

This style pairs exceptionally well with:

• Sharp cheeses like aged cheddar or gouda
• Roasted nuts, particularly almonds and walnuts
• Winter desserts featuring apples or pears
• Savory dishes with winter squash or sweet potatoes

Variations and Experimentation

Once you’ve mastered the basic recipe, consider these variations:

• Chai-inspired metheglin: Add cardamom pods, star anise, and black peppercorns
• Mulled wine style: Incorporate allspice berries and nutmeg with the existing spices
• Herbal twist: Add a small amount of rosemary or thyme for complexity
• Different citrus: Substitute blood orange, tangerine, or even grapefruit for standard orange

Troubleshooting Common Issues

Overwhelming Spice Character

• Cause: Too much spice or extended contact time
• Solution: Blend with unflavored traditional mead or allow extended aging

Harsh Alcohol Notes

• Cause: Young mead that hasn’t aged sufficiently
• Solution: Patience—allow 6-12 months of aging for smoother character

Medicinal Flavor

• Cause: Excessive clove or fermentation temperature too high
• Solution: Reduce clove in future batches and ensure proper fermentation temperature control

Final Thoughts

Crafting spiced mead with cinnamon, clove, and orange connects you to thousands of years of meadmaking tradition while allowing for personal creativity. The patience required throughout the process rewards you with a unique beverage impossible to find commercially—one that genuinely captures the essence of its ingredients and the care you’ve invested in its creation.

As you develop your meadmaking skills, keep detailed notes about your process, ingredient quantities, and aging observations. These records will prove invaluable as you refine future batches and develop your signature style. Remember that each honey harvest and spice selection brings subtle variations that make every batch unique—embracing this natural variation is part of the beauty of home meadmaking.

May your fermentations be vigorous and your meads delightfully complex!