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Old 11-14-2013, 12:58 AM   #1
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Default DisturbdChemist's Disturbed Meads #3- Cinnamon Ginger Mead

Recipe Type: 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:

Ingredients:
4 lbs Honey (cheap grocery store brand)
3 Sticks of Cinnamon
few oz of Ginger

Yeast:
EC-1118

ABV: 10.7% (If you use nutrient it'll go dry and increase ABV)

Steps:
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

"Dry Hop":
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.


Notes:
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.


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Prosit!
Dustin

DisturbdChemist's Disturbed meads #1 - Jalapeno/Cucumber

DisturbdChemist's Disturbed meads #2 - Lemon/Basil

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Old 11-15-2013, 07:16 PM   #2
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Interesting. I wonder if using some buckwheat honey would make it more gingerbread-y.

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Old 11-15-2013, 07:51 PM   #3
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I havent experimented with different honey yet but that does sound good

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Old 03-24-2014, 12:16 AM   #4
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Made this today I used 71-b for yeast and orange blossom


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Old 06-27-2014, 02:00 PM   #5
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Kicked this off on Monday with a bread yeast as a goof. Fermentation is falling off really fast, which surprised me. I've generally been having pretty good luck using it before.

I'm wondering if I didn't amp up a bit much on the ginger, leading to a hostile environment. I may zap it with some nutrient just to give it a kick in the pants.

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Old 07-11-2014, 09:59 PM   #6
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Fermentation seems to have wound almost entirely down. But it's been almost 3 weeks, so that makes sense. I'm going to rack it off and see how long it takes to clear on it's own.

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Old 07-11-2014, 10:18 PM   #7
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That yeast is a beast and can ferment fairly quickly. Hope it comes out fantastic

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Old 07-15-2014, 02:31 PM   #8
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Quote:
Originally Posted by DisturbdChemist View Post
That yeast is a beast and can ferment fairly quickly. Hope it comes out fantastic
I'm dying to taste it. Sure smells good, if yeasty. I've got a lot of experiments going, so I'm inclined to wait around for this to be ready.

I wonder how a couple sprigs of mint would do in it.
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Old 07-15-2014, 02:40 PM   #9
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I feel this yeast is fairly neutral in my opinion. Do whatever you want. Mint sound like it would work with the combo

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Old 08-01-2014, 01:44 PM   #10
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Odd. A little over a month, still nothing close to being clear.

They keep telling me Patience is a virtue.

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