All Grain Yeast:
EC-1118 Yeast Starter:
No Batch Size (Gallons):
1 Original Gravity:
1.116 Final Gravity:
1.036 Boiling Time (Minutes):
10 Primary Fermentation (# of Days & Temp):
Until Clear Secondary Fermentation (# of Days & Temp):
Until Ready Tasting Notes:
Nice blend of ginger and cinnamon. Yummy!
One gallon batch:
4 lbs Honey (cheap grocery store brand)
3 Sticks of Cinnamon
few oz of Ginger
ABV: 10.7% (If you use nutrient it'll go dry and increase ABV)
1) Pour 1/4 to 1/2 gallon of water in a pot and heat to boiling
2) During heat up, Cut and clean ginger.
3) When the water is boiling, remove from heat and add 2 sticks of Cinnamon and the ginger to the water.
4) Let the covered mixture sit in the hot water for 30 mins
5) After 30 mins or so remove the debris.
6) Once you removed the debris, add the honey and mix well.
7) After honey is fully dissolved add to the fermenter and let cool.
8) Once cool add the yeast and take measurements
After primary fermentation (a few weeks or until clear) move to secondary. Taste and see the spice level. If you want more add a cinnamon stick and some more ginger for a week or so before bottling.
This is another tasty mead. Cinnamon ginger works well with each other. I love cinnamon and ginger. I need to make this again too. Next time I'm going to let it dry out. It might help a little on the drier side but it was great on the sweeter side. Like a desert.
As Always, let me know how it turned out and if ya'll make any tweeks to it.
DisturbdChemist's Disturbed meads #1 - Jalapeno/Cucumber
DisturbdChemist's Disturbed meads #2 - Lemon/Basil