Honey citron and ginger tea

[p_billingsley]

I saw an old post where someone referrenced using the Honey Citron and Ginger tea concentrate to make a “mead”. I know it isn’t really mead since it is less than 50% honey, but it looks to have the same consistency as honey. To make a glass of tea they use 2-3 tsp to 2.5 oz hot water. I am trying to figure out if using the whole jar (4.4lbs) would be too much in a gallon. I will try to test the SG and add additional honey if needed to get it to 1.095 SG, but it is said to have a lot of particulate in it, so I am not sure how accurate an SG reading would be. I would also like to know what other additives you would think I’d need, and a good yeast. Thanks in advance.

 

[JohnSand]

I haven't made mead, but your idea is interesting.

 

[p_billingsley]

I haven't made mead, but your idea is interesting.

Thanks, I could make wine or something else, just thought with the consistency, a mead like technique might work.

 

[Barzahl]

You'll probably need a yeast nutrient, goferm would also be helpful; as for yeast I would recommend either qa23 which is good for tropical flavors or ec1118 which is a very vigorous yeast often used for lemon wines because it's good at handling the acidity, you might find some helpful advice on the skeeter pee thread https://www.homebrewtalk.com/threads/skeeter-pee.195681/unread

 

[Kickass]

When I’m doubt, I use a TOSNA 3.0 schedule for mead and my Skeeter Pee’s. I’m not certain but I think the benefits outweigh the potential drawbacks. Even more so if you’re starting with that high of an SG.

You can probably get a good idea of what the SG will be based on the nutritional facts. Multiply the grams of sugar per serving by the number of servings. That’ll give you total sugar. One pound (or 454 grams) of sugar will give you about 45ppg.

Pounds x 45 \ gallons = SG