Making Pseudo Mead (White Wine Mulsum/Conditum)

In anticipation of Ostara (aka the Spring Equinox), I wanted to brew myself a batch of mead. While is something I have always wanted to do, it takes quite a long time, six months or more, to do properly. Luckily, there is a bit of a cheat which I found on the ever helpful website Storm The Castle: “Instant Mead Recipe”.

“The ancient romans called mixing honey with wine ‘Mulsum’ and if you mix it with spices then let it age you get something the ancient romans called ‘Conditum’ which is something similar to what we make here.” Will Kalif’s video tutorial.

A quick search on Wikipedia gave me a little more information on conditum. “The Latin name translates roughly as ‘spiced’. Recipes for conditum viatorium (traveler’s spiced wine) and conditum paradoxum (surprise spiced wine) are found in De re coquinaria. This conditum paradoxum includes wine, honey, pepper,mastic, laurel, saffron, date seeds and dates soaked in wine.”

The recipe itself is really simple, calling for one bottle of cheap white wine (I spent $12.75), one pound of honey, one clove, and a pinch each of cinnamon and nutmeg. Since I was going to be mixing it with sweet natural clover and alfalfa honey, I bought a bottle of moscato which advertised it’s subtle sweetness with “hints of green grapes, pineapple and passionfruit.” Sounds good enough to me!

After the ingredients were mixed together, I let the brew simmer for an hour or so. A preliminary taste-test tells me that that was too long. It really is a little too sweet. Then I strained and re-bottled the ‘mead’. The recipe calls for a waiting period of two weeks. I only have one until Ostara when I look forward to drinking my concoction. The shortened wait time will give me an excellent opportunity to compare the taste on the equinox and again a week later. That is if their is any left!

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