OK, so here is the plan. It might be absolutely horrible, or it might be totally awesome...
I am basing the recipe off of this one by Gamrchick:
https://www.homebrewtalk.com/f80/ginger-mead-274070/
But instead of going for a "A Medium Sweet Ginger Metheglin", I'll be going for a sweet very strong and spicy ginger metheglin. I'm going to call it "At Worlds End Ginger Mead"! I want about 19% alcohol, a serious bite, but still quite sweet. I am not sure why I want to try this, but it sounds pretty awesome to me now. I plan on force carbonating this when I am done.
6 Gallon Recipe:
23-25 lbs Clover Honey
8 Cups pulverized ginger
1 Lemon juiced and zested
1 pack of EC-1118 Yeast
Natural spring water to 6 gallon mark (should be about 4 gallons)
Yeast Nuetrience as needed
I was thinking It would be best to step feed this guy, start with 7 pounds of honey and 2 a cup of ginger, once that is 1/2 done fermenting I'll add another 7 pounds of honey and another 2 cup of ginger. Then when this is almost done I'll add another 8 pounds of honey. This amount of honey should bring the ABV to the yeasts maximum tolerance (even if it goes over 20% ABV). Once the SG stablizes I will add honey until SG is about 1.015.
I will then move the mead into the secondary once the extra honey has disolved and everything has settled. I will add the remaining 4 cups of ginger, the lemon juice, and the lemon zest in the secondary. This will get a CO2 blanket and will be left to age for a couple years before force carbonating and bottling. 1 gallon will be kept still because my keg only holds 5 gallons and it'll be interesting to compair.
How does that sounds? Too simple? Too much? I'd really appreciate some feedback!
I am basing the recipe off of this one by Gamrchick:
https://www.homebrewtalk.com/f80/ginger-mead-274070/
But instead of going for a "A Medium Sweet Ginger Metheglin", I'll be going for a sweet very strong and spicy ginger metheglin. I'm going to call it "At Worlds End Ginger Mead"! I want about 19% alcohol, a serious bite, but still quite sweet. I am not sure why I want to try this, but it sounds pretty awesome to me now. I plan on force carbonating this when I am done.
6 Gallon Recipe:
23-25 lbs Clover Honey
8 Cups pulverized ginger
1 Lemon juiced and zested
1 pack of EC-1118 Yeast
Natural spring water to 6 gallon mark (should be about 4 gallons)
Yeast Nuetrience as needed
I was thinking It would be best to step feed this guy, start with 7 pounds of honey and 2 a cup of ginger, once that is 1/2 done fermenting I'll add another 7 pounds of honey and another 2 cup of ginger. Then when this is almost done I'll add another 8 pounds of honey. This amount of honey should bring the ABV to the yeasts maximum tolerance (even if it goes over 20% ABV). Once the SG stablizes I will add honey until SG is about 1.015.
I will then move the mead into the secondary once the extra honey has disolved and everything has settled. I will add the remaining 4 cups of ginger, the lemon juice, and the lemon zest in the secondary. This will get a CO2 blanket and will be left to age for a couple years before force carbonating and bottling. 1 gallon will be kept still because my keg only holds 5 gallons and it'll be interesting to compair.
How does that sounds? Too simple? Too much? I'd really appreciate some feedback!