Just before Beltane of 2020, in the quiet stillness of quarantine, I felt a spark… A whisper of curiosity, a longing to craft something ancient and sweet… a drink once known as the nectar of the gods. And so, I followed the call and made my very first batch of mead.

For those unfamiliar, mead is a traditional fermented drink made from honey, water, and yeast. Sometimes called "honey wine," it has deep roots in folklore and festivity,and a touch of slow magick woven into every drop. What I love most? Mead asks you to wait. It invites patience. The reward comes months later, just in time for a sabbat celebration, a birthday toast, or a quiet evening under the stars.

And of course… I couldn’t resist adding a little whimsy. Cinnamon and rose petals joined the brew—turning my first mead into a dreamy, spell-laced potion of warmth, beauty, and floral mystery.

If you’re feeling the call, here’s how to make your own Cinnamon Rose Mead—Amberlight Apothecary style.

**Cerridwen’s Note:** Brewed with rose, spice, and a whisper of Beltane breeze—this batch carries the quiet joy of waiting, the alchemy of intention, and the warmth of honeyed magick. May every sip remind you that beauty often blooms slowly.

Tools & Ingredients

I recommend gathering all your supplies well before your planned start date:

Mead Making Kit (starter kits can be found online)
Additional 1-gallon jug
Sanitizer (no skipping this step!)
3 lbs Organic Raw Wildflower Honey
Organic Rose Buds & Petals
Organic Ceylon Cinnamon Sticks
Brewer's Yeast + Yeast Nutrient
Bottling Autosiphon or Racking Cane
Brewer’s Hydrometer (optional but fun)
Mason jars or fancy corked bottles for final bottling

Part One: Brewing Your Flavor Spell

Technically, adding herbs or fruit turns this into a melomel, but here in Amberlight Valley, we don’t mind bending the rules for beauty and intention.

Flavor Base Recipe:

32 fl oz water
2 cups dried rose buds/petals
3 Ceylon cinnamon sticks

Bring your water, roses, and cinnamon to a gentle boil. Breathe in the scent—it’s divine. Once steeped and fragrant, let your mixture cool completely before straining out the botanicals. I poured mine into mason jars to chill and rest.

Part Two: Oh, Honey, Honey

This step is sticky, sweet, and delightful. You’ll combine your rose-cinnamon concentrate with the honey and more water.

Honey Mix Recipe:

All of your Cinnamon Rose concentrate
3 lbs raw wildflower honey
96 fl oz water

Gently bring the mixture to a simmer, stirring until everything is fully dissolved. Let it cool completely. I let mine rest for 24 hours before moving on—it felt fitting to begin fermentation right on Beltane.

This mixture is now called the must. You can even sneak a taste—it gives you a preview of the mead-to-be.

Part Three: Let the Fermentation Begin

This is where the real magick stirs.

Steps:

Sanitize your 1-gallon jug, airlock, and stopper.
Pour your cooled must into the jug.
Pitch your brewer’s yeast (just sprinkle it in).
Add your yeast nutrient.
Seal the jug with the stopper and attach your airlock filled with water.

Place in a cool, dark place (ideally 62–74°F). A closet or pantry works well. Let it bubble and brew for 2–3 weeks, or until the airlock quiets.

Part Four: The Quiet Alchemy (Secondary Fermentation)

Once primary fermentation is complete, we rack the mead—moving it to a fresh sanitized jug, leaving sediment behind.

Use your siphon to transfer the mead gently.
Expect to lose about 25% to sediment.
Reattach the airlock and let it sit in a cool dark space for 4–12 weeks.

This clarifies the mead and softens the flavors—like aging a spellbook between the seasons.

Part Five: Bottling Your Brew

Choose your vessels—mason jars, recycled wine bottles, or beautiful glassware with corks. The fancier the bottle, the more celebratory the sip.

Sanitize everything (yes, again!)
Fill your bottles using your siphon or bottling wand.
Seal and store for aging.

Part Six: The Waiting Spell (Aging)

Let your bottles rest for at least 3 months—6 if you want deeper complexity. Tuck them away like hidden treasure and mark your calendar.

This is the part that feels like waiting for a flower to bloom. And when it does… oh, how sweet.

Part Seven: Skål! A Toast to You

When the time comes, chill your mead in the fridge. If you see a little sediment, don’t worry—it’s natural and harmless.

Pour slowly for a crystal-clear glass of your homemade elixir. Sip with reverence, with laughter, with intention. Whether it’s Beltane, a cozy winter night, or a celebration with friends—this mead carries the memory of your magick in every drop.

Here’s to you. Your patience. Your presence. Your potion.

Skål, dear one. 🍷

From the Amberlight Apothecary: Cinnamon Rose Mead – A Spell in a Bottle