D.B.Moody
Well-Known Member
Today I brewed a gingermead based on Charlie Papazian's "Barkshack Gingermead." I adapted it to a two gallon batch and not boiling the honey. Orange blossom honey was my favorite honey for this from previous batches, so I used here and call it "The Orange Blossom Special."
2 gal. water
3 lbs. orange blossom honey
1/2 lb. corn sugar
3 oz. freshly grated ginger root
1/2 tsp. gypsum
1/2 tsp. citric acid
1 1/4 tsp. yeast nutrient
1/8 tsp. Irish moss
1 Red Star Premier Cuvee yeast
Put 1/2 gal. water in refrigerator for later use
Dissolve honey in 1/2 gal. water in fermenter
Boil grated ginger in 1/2 gal. water for 15 min.
Strain into brew kettle (or a large enough pot for over 1 gal.)
Add corn sugar, gypsum, citric acid, yeast nutrient, and Irish moss
Cool in sink bath, adding the 1/2 gal. cold water to get to 80 F or below
Pour into fermenter, top to 2 gal., stir to mix well
Pitch at 78 F or below
Move to secondary at 1.020 or 7 days
Age 1 to 1 1/2 months before bottling with 1/3 cup corn sugar
This will be bottled in February and be aged a year for our 80th birthdays in 2023.
The label is a shamless parody of a book cover.
2 gal. water
3 lbs. orange blossom honey
1/2 lb. corn sugar
3 oz. freshly grated ginger root
1/2 tsp. gypsum
1/2 tsp. citric acid
1 1/4 tsp. yeast nutrient
1/8 tsp. Irish moss
1 Red Star Premier Cuvee yeast
Put 1/2 gal. water in refrigerator for later use
Dissolve honey in 1/2 gal. water in fermenter
Boil grated ginger in 1/2 gal. water for 15 min.
Strain into brew kettle (or a large enough pot for over 1 gal.)
Add corn sugar, gypsum, citric acid, yeast nutrient, and Irish moss
Cool in sink bath, adding the 1/2 gal. cold water to get to 80 F or below
Pour into fermenter, top to 2 gal., stir to mix well
Pitch at 78 F or below
Move to secondary at 1.020 or 7 days
Age 1 to 1 1/2 months before bottling with 1/3 cup corn sugar
This will be bottled in February and be aged a year for our 80th birthdays in 2023.
The label is a shamless parody of a book cover.
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