Barkshack Ginger Mead

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. Prep
60 min.
Cook
60 min.
Ready In
120 min.
24 bottles
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
Metric measurements

Ingredients

7pounds honeyVideo light
1 1/2pounds corn sugarVideo *
1ounce ginger root fresh, up to 6 ounces
1 1/2teaspoons gypsum gypsum*
3teaspoons Yeast nutrient *
1/4teaspoon irish moss powdered*
1pound fruit crushed, up to 6 pounds
3ounces lemongrass or other spices*
1package champagne yeast *
3/4cup corn sugarVideo for bottling*
* not incl. in nutrient facts

Directions

Boil 1 1/2 gallons of water, the honey, corn sugar, grated ginger root, gypsum, citric acid, irish moss, and yeast nutrient for 15 minutes.

Turn the heat off.

If you're going to add fruit (this is entirely optional, as are the spices) then fish out as much of the ginger root shavings as you can.

Then add your crushed fruit or concentrate and let it steep for 10-15 minutes.

Some ideas for fruit are: Sour cherries, blackberries, raspberries, blueberries, chokecherries, rhubarb, grapes, grape concentrate.

go wild here. Pour the entire must (unsparged if fruit is added) into an open primary fermenter and add about 3 gallons of cold water.

When cooled to 70 to 78 degrees, hydrate and pitch your yeast.

After the specific gravity has fallen to 1.020 or within 7 days, whichever comes first, rack the brew into a secondary fermenter.

Leave the fruit behind.

Age 1 to 1 1/2 months in the secondary fermenter.

Bottle with 3/4 cups priming sugar.

If using spices or herbs as a flavoring, add them now by making a "tea" and adding them at bottling time.

The flavors will be fresher and sharper.

Some suggested spices are lemon grass, citrus peel (just the zest, not the white part), etc.

If using cloves, cinnamon, or hops go lightly on these.

Adding flavors in this manner also allows you to use different flavors in the same batch, since you're just adding a "tea" to the mead at bottling time.

You can bottle two or three flavors at once this way! This mead should age from 3 months up to a year to allow the harsh flavors to mellow out.

Tasting at 6 months will show approximate flavor profile.

Serve well chilled.

First published: last updated: 2013-12-10

 
 
 
 
 
 
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Nutrition Facts

Serving Size 909g (32.1 oz)
Amount per Serving
Calories 25260% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 35mg 1%
Total Carbohydrate 227g 227%
Dietary Fiber 4g 15%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 149%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?