Hello everyone
A few weeks ago I had a friend that started asking all sorts of questions about mead and how to make it. We talked long about many aspects and eventually he explained that he tried to make a Ginger Ale (Beer) a long while back and failed miserably. He wanted to make Ginger mead but when told to visit this place or that for recipes, he wanted me to come up with one and make him a comprehensive step by step guide. So I did... Well that brings me to tonight. I talked real big but have not made ginger mead before. I have made several meads and wines now and a couple used some ginger but never strait ginger. Tonight I will test out what I told to him and make this myself. (For the record I did tell him I never done a ginger mead before) So below is my shot at ginger mead:
5 gallon batch
12 lb of Honey with two small bricks of honey comb from the raw honey
2oz "4 TBS" of crystallized ginger
1 TBS of powdered ginger
50 golden raisins cut in half
2.5 tsp of yeast nutrients
2 tsp of yeast energizer
Lalvin K1V-1116 Yeast
1) Mixed everything lack yeast and energizer together at room temp "No Boil"
2) Whipped the heck out of it with my home made wine whip.
3) Pitch yeast
4) Plan to add yeast energizer 24 & 48 hours after yeast pitch at 1 tsp each
5) Plan to let ferment dry then prime and bottle for sparkling ginger mead.
My OG is at 1.084 which is right at where I figured it would be. I estimated 1.086 and did not really scrub my honey containers clean so thought it would be just under. I should have 11.5% 12.0% ABV in the end. I will keep you up to date on progress.
A few weeks ago I had a friend that started asking all sorts of questions about mead and how to make it. We talked long about many aspects and eventually he explained that he tried to make a Ginger Ale (Beer) a long while back and failed miserably. He wanted to make Ginger mead but when told to visit this place or that for recipes, he wanted me to come up with one and make him a comprehensive step by step guide. So I did... Well that brings me to tonight. I talked real big but have not made ginger mead before. I have made several meads and wines now and a couple used some ginger but never strait ginger. Tonight I will test out what I told to him and make this myself. (For the record I did tell him I never done a ginger mead before) So below is my shot at ginger mead:
5 gallon batch
12 lb of Honey with two small bricks of honey comb from the raw honey
2oz "4 TBS" of crystallized ginger
1 TBS of powdered ginger
50 golden raisins cut in half
2.5 tsp of yeast nutrients
2 tsp of yeast energizer
Lalvin K1V-1116 Yeast
1) Mixed everything lack yeast and energizer together at room temp "No Boil"
2) Whipped the heck out of it with my home made wine whip.
3) Pitch yeast
4) Plan to add yeast energizer 24 & 48 hours after yeast pitch at 1 tsp each
5) Plan to let ferment dry then prime and bottle for sparkling ginger mead.
My OG is at 1.084 which is right at where I figured it would be. I estimated 1.086 and did not really scrub my honey containers clean so thought it would be just under. I should have 11.5% 12.0% ABV in the end. I will keep you up to date on progress.