Androshen

Recipes 

Beer is all well and good ... but I like wine!
SWMBO is a bit territorial about her beer also ...
I guess I will try a JAOM.

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Whatever doesn't kill me ...... had better run alot faster than I can ....

KenSchramm

Recipes 

Ginger Mead (AKA, The Tina Louise). I drink this regularly at young ages, and it drinks very well. I currently have a keg on tap that I started November 7, and like it plenty.

21 lbs honey (I like Orange Blossom)
3 lbs peeled and shredded ginger (up to 5 lbs if you want/have some hair on your chest)
Water to 5.25 gallons

15 gms Lalvin 71B-1122

Nutrient treatment.
Before pitch:
1 tsp DAP
1/2 tsp Fermaid K

at 24, 48 and 72 hours:
1/2 tsp DAP
1/4 tsp Fermaid K

Rehydrate the yeast in 100 ml of water plus 20 grams of Go-Ferm in a cake pan (it will rehydrate faster if you have more surface area)

Vigorously (to add O2) mix the honey, nutrient and H20, and dump in the ginger.

Pitch the yeast after 20 minutes.

Add the additional nutrients daily per instructions. It'll be done fermenting in about 21 days. Rack off the ginger into glass, and fine with bentonite if you are concerned with clarity. It'll drop clear in about 1 month. Sorbate it if you are concerned with bottle bombs - I put it in a keg, and it starts to go away really quickly. It'll keep for a couple of years, and probably more, but mine never make it that long.

This mead goes really well with Indian and Thai food, and goes over pretty well with members of the opposite sex who like ginger. It has some heat.

BTW, a commercial grade immersion blender rocks when mixing up meads like this. I bought a Waring, and I'm loving it.

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No longer a Junior Member. Thank goodness.

pheboglobi

Recipes 

Ken,

Just curious, I'm guessing that the 3lbs of ginger hides some of the off-flavors from being young? (As well as the staggered nutrients prevent many of them being made.)

jaxn

Recipes 

Ken,

What kind of OG, FG do you usually get with that?

Also, you're the Compleat Meadmaker guy, right? Excellent book, friend. I just finished it a few months back and reference it regularly.

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Primary: Cider

Secondary: Basic Sparkling Cyser, Wildflower Mead, Habanero Mead, Strawberry Pizzazz, Clover trad'l mead, Orange Blossom trad'l mead, Hefty Braggot

Keg: Bourbon Barrel Porter, Centennial Blonde Ale, Cider, Jalapeño Blonde Ale, Pliny the Bastid

Bottled: Joe's Ancient Orange, Joe's Quick Gape Mead

On deck: Prickly Pear Mead, Chocolate Mead

Texron

Recipes 

I have a pyment thats been in the works for a little more than three weeks. It started at 1170 and when I checked it the other night it was down to a 1.035. I gave it a little taste and it was really good. Its made with three gallons of white grape juice, six pounds of honey, and water to bring it to 5 gallons.

Androshen

Recipes 

Wow, I just told my wife who suggested the ginger mead recipe we are in the process of gathering ingredients for.

I really need to pay attention to who is writing replies.

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Whatever doesn't kill me ...... had better run alot faster than I can ....