Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > ginger peach mead recipe?

Reply
 
LinkBack Thread Tools
Old 04-05-2014, 05:41 AM   #1
avm221
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 273
Liked 6 Times on 6 Posts

Default ginger peach mead recipe?

i have a friend that is giving me honey and she wants me to make a ginger mead so i was thinking a ginger peach, ill most likely do a 1-2 gal batch i just need a better idea of how much peach and how much ginger.

what i have done in the past is:
per 1 gal
3lbs honey
3lbs fruit
top off to 1 gal with water

so i was thinking the same for this but not sure how do work in the ginger, would it be better if i simmered it before or just grate it up small and add it into primary when i add the peaches? how much ginger are you thinking would be a good idea per gal?

__________________
avm221 is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2014, 04:50 PM   #2
avm221
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 273
Liked 6 Times on 6 Posts

Default

so i have looked around a little online and this is what i can find
1 gal recipe

3lbs honey
5lbs peaches (store bought frozen so thats why im using more)
.5oz grated ginger
white wine yeast
yeast nutrient

dose this seem about right?

__________________
avm221 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2014, 02:04 AM   #3
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,944
Liked 175 Times on 163 Posts
Likes Given: 32

Default

Kick up the ginger!

My last ginger mead had 8oz per gallon of un-peeled, washed and crushed ginger. Just sliced the roots in half just about and used the flat side of the steak knife over the cut pieces and have it a slam of my fist a couple times to break it up a little. It is spicy at first but a few months of aging and OMG the aroma is amazing and there is zero spicy ness.

The 3 lb of peaches should still be fine. Just make sure to use about 2 tsp of pectic enzyme per gallon. That will make sure to have best color and flavor extraction while preventing any pectic haze which is a real problem with many peach meads. I also like to add some tannin source to peach wines to add to the mouthfeel. So:

1 gallon ginger peach

3lb honey
3lb peaches (quartered not blended, pulped or squished)
8oz crushed ginger root
Tannin source (25 chopped raisins or 2 tsp loose leaf black tea of choice like earl grey)
2 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (lalvin k1v-1116)

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2014, 04:13 AM   #4
avm221
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 273
Liked 6 Times on 6 Posts

Default

cool thanks, ill most likely be starting this over the next few days

__________________
avm221 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2014, 04:15 AM   #5
avm221
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 273
Liked 6 Times on 6 Posts

Default

how long do you think i should let it sit on the fruit? a month is what i did for my barrie mead that sound about right?

__________________
avm221 is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2014, 10:52 AM   #6
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,944
Liked 175 Times on 163 Posts
Likes Given: 32

Default

That should be fine. After about 2-3 weeks there is no more real flavor extraction. So giving the yeast a full month to let most of it drop out of suspension would be good to help to keep from having multiple rackings. Let it mostly clear in primary. Rack to secondary and after a month or two there you should be able to rack to bottling bucket and bottle from there or bulk age. Ginger is good young but after a year of aging it transforms into something just wonderful.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2014, 02:08 AM   #7
avm221
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 273
Liked 6 Times on 6 Posts

Default

I started this saturday. Everything went well. Ended up having 7.2lbs of honey so added a little extra water.

__________________
avm221 is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2014, 03:39 AM   #8
Beernik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: salt lake city, ut
Posts: 2,773
Liked 260 Times on 220 Posts
Likes Given: 19

Default

I'm late to the party, but this is what I made Saturday:

5lbs clover honey
10.4lb white peaches (weight before pitting and skinning)
1lb raisins
1lb prunes
12.4oz candied ginger.
Juice of 2 lemons
Water to 5.75 gallons
1/2 tsp yeast nutrient
Lalvin 71B

OG = 1.059

__________________
Do you want to kill a snowman?

On deck: Barleywine, Belgain Golden Ale, Hazelnut Sweet Stout, IRA, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.
Beernik is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ginger Mead Recipe... Is This Totally Insane? Devo9 Mead Forum 10 01-04-2013 05:53 PM
Check out my Lemon-Ginger Mead Recipe... Mr. Nice Guy Mead Forum 25 12-04-2012 03:46 PM
Ginger Peach Chia Mead Hefeweizengeliebter Mead 7 10-05-2012 10:30 PM
Help with first mead recipe (peach) Shwagger Recipes/Ingredients 1 11-24-2010 06:49 AM
I'm sold, must make mead. Need help with peach recipe. Dubcut Mead Forum 11 07-19-2010 01:55 AM