Welsh Mead: Fermented honey drink.

Welcome, fellow brewing enthusiasts! Today, I'm thrilled to share with you a special recipe inspired by the rich tradition of Welsh metheglins and the notion of "good health." This methaglin mead, named "Iechyd Da med" translating to "to your health" in Welsh, is crafted with an array of wholesome ingredients beloved for their medicinal properties. The star of the show is dandelion honey, imbuing the mead with delightful floral notes. Whether you're an experienced brewer or a curious novice, this mead is bound to captivate your senses and embody the spirit of "Iechyd Da!"

Ingredients:

- 3 pounds dandelion honey (or substitute with clover or wildflower honey)

- 1 US gallon of water (warm, for mixing)

- 1 tsp dried elderberries

- 1 tsp dried yarrow

- 1 tsp dried thyme

- 1 tsp fresh ginger, grated

- Lalvin 71B yeast (quantity as per the packet instructions)

Equipment:

- Fermentation vessel

- Hydrometer

- Airlock

- Sanitizing solution

- Mixing spoon

- Funnel

Instructions:

1. Prepare your fermentation vessel by sanitizing it thoroughly to prevent any contamination. Once sanitized, don't fear residual foam—it won't harm your brew.

2. Pour 3 pounds of dandelion honey into the fermentation vessel. Using a sanitized funnel may make this process smoother and minimize spillage.

3. Add warm water to the vessel until it reaches roughly the halfway mark. The warm temperature aids in dissolving the honey, creating a consistent mixture.

4. With a sanitized spoon, stir the honey-water mixture for several minutes until the honey is fully dissolved and incorporated. Mixing longer ensures better integration—aim for at least 5 minutes of vigorous stirring.

5. Once mixed, you can add the dried elderberries, dried yarrow, dried thyme, and fresh grated ginger into the vessel. These ingredients contribute both flavor and purported medicinal benefits to the mead.

6. Sprinkle the Lalvin 71B yeast onto the mixture as per the instructions on the yeast packet. This specific yeast strain is known to handle the fermentation of mead well, encouraging a robust development of flavors.

7. Stir the mixture once more gently to disperse the additions evenly and to aid in the yeast activation.

8. Seal the fermentation vessel with an airlock to allow gases to escape without letting contaminants in.

9. Store the vessel in a dark place with a stable temperature (around 68°F is ideal) to ferment. Fermentation time can vary, usually taking a few weeks to several months. Use a hydrometer to check the completion of fermentation.

10. Once the fermentation is complete, rack the mead into a clean vessel to aid in the clarification process.

11. Bottle the clarified mead and give it time to age. While it's tempting to indulge right away, allowing it to mature will improve its flavors and textures.

12. When it's ready, serve chilled and toast to health, "Iechyd Da!"

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Prep Time: 30 minutes

Cook Time: N/A (Fermentation time varies; usually several weeks to months)

Total Time: Varies with fermentation and aging process

Servings: Approximately 1 US gallon of mead

Cooking Tips:

- Always sanitize your equipment before use to ensure the best quality mead.

- If dandelion honey is difficult to find, substitutions like clover or wildflower honey are acceptable, though the unique character from dandelion honey will be unmatched.

- Aging your mead allows flavors to meld and smooth out, often improving the overall character with time.

- Monitor the fermentation closely. Changes in temperature or environment can impact the quality and flavor of the final product.

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Recipe attributed to City Steading Brews: https://www.youtube.com/@CitySteadingBrews

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Welsh Mead: Fermented honey drink.