So I started a batch I think a week ago. I’m guessing on this because sometimes I’m a bad homebrewer and don’t always log every thing I ever do. Shame on me, I will try to set up the recipe and stats regardless. It is currently bubbling away happily and it smells like I haven’t overdone it on the spices. For those paying special attention, I am going to start referring to mead with spices by its technical term, a metheglin. I’m also tagging this under “crazy ideas” since I’ve never done a batch with such savory spices before…the agave mead had sage in it (much to its benefit!) but the main flavor there was the agave.


  • 1gallon+1qt wildflower honey from bee well honey farm
  • 5tsp fermax yeast nutrient
  • 1/4tsp irish moss
  • water up to 5 gallons
  • 1/4c whole thyme
  • 2tbsp ground sage
  • 1 packet Lalvin EC-1118 “Pris de Mousse” yeast
  • Started: 14 July 2011