*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, February 05, 2025 10:59 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Drinks » Barkshack Ginger Mead
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Barkshack Ginger Mead recipe to your favorite Save to favorite   Discuss Barkshack Ginger Mead recipe Write a comment   Print Barkshack Ginger Mead recipe Print this recipe   Email Barkshack Ginger Mead recipe to friend Email this recipe
  Barkshack Ginger Mead
  Category: Drinks
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 703
Ingredients:
7 lb Light honey
1 1/2 lb Corn sugar
1 oz To 6 oz fresh ginger root
1 1/2 tsp Gypsum
3 tsp Yeast nutrient OR...
1/4 oz Yeast extract
1/4 tsp Irish moss powder
1 lb To 6 lbs crushed fruit
3 oz Lemongrass, or other spices
1 package Champagne yeast
3/4 cup Corn sugar (bottling)
Instructions:
Boil 1 1/2 gallons of water, the honey, corn sugar, grated ginger
root, gypsum, citric acid, irish moss, and yeast nutrient for 15
minutes. Turn the heat off. If you're going to add fruit (this is
entirely optional, as are the spices) then fish out as much of the
ginger root shavings as you can. Then add your crushed fruit or
concentrate and let it steep for 10-15 minutes. Some ideas for fruit
are: Sour cherries, blackberries, raspberries, blueberries,
chokecherries, rhubarb, grapes, grape concentrate... go wild here.
Pour the entire must (unsparged if fruit is added) into an open
primary fermenter and add about 3 gallons of cold water. When cooled
to 70 to 78 degrees, hydrate and pitch your yeast. After the specific
gravity has fallen to 1.020 or within 7 days, whichever comes first,
rack the brew into a secondary fermenter. Leave the fruit behind. Age
1 to 1 1/2 months in the secondary fermenter. Bottle with 3/4 cups
priming sugar. If using spices or herbs as a flavoring, add them now
by making a "tea" and adding them at bottling time. The flavors will
be fresher and sharper. Some suggested spices are lemon grass, citrus
peel (just the zest, not the white part), etc. If using cloves,
cinnamon, or hops go lightly on these. Adding flavors in this manner
also allows you to use different flavors in the same batch, since
you're just adding a "tea" to the mead at bottling time. You can
bottle two or three flavors at once this way! This mead should age
from 3 months up to a year to allow the harsh flavors to mellow out.
Tasting at 6 months will show approximate flavor profile. Serve well
chilled.
Rate this recipe:  
Featured Recipe
» Golden Haddock Pie
Category: SeaFoods
Hits: 243
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com