Mead Recipe of the Week: Sparkling Ginger Mead
Recipe published in Zymurgy July/August 2011 issue. (page 30)
First organized in 2002 by the American Homebrewers Association (AHA), Mead Day is a national event created to increase mead awareness and foster camaraderie among meadmakers.
Homebrewers around the world are encouraged to invite friends and family to celebrate Mead Day, August 6, 2011, by making mead together. Give it a whirl with this official Mead Day recipe!
Ingredients for 5 U.S. gallons (19 liters)
|18.125 lb (8.2 kg)
||Honey, such as raspberry blossom, orange blossom or clover
|3.2 lb (52 oz, 1.5 kg)
||Thinly sliced fresh ginger
Lalvin 71B-1122 yeast a.k.a. Narbonne
Wash the ginger with tap water. Do not bother peeling the ginger; a food processor is your best bet to slice it up. Place the ginger in a sanitized mesh bag. Boil the bag for a few minutes to sanitize it since some chemical sanitizers are not effective on fabrics and sanitizers can be hard to rinse out of the fabric.
Pour the honey into a large plastic fermenter. Start adding water to the fermenter. After just a couple of gallons, start stirring the mixture. Once you have a couple gallons of water and the honey mixed together, place a sanitized hydrometer in the must. Slowly add water and mix after each addition until you hit the target OG. Add 0.25 teaspoons of Fermaid K and 0.5 teaspoons of diammonium phosphate to the fermenter.
Once you have the must mixed, rehydrate the yeast in GoFerm, following the package directions. Once rehydration is complete, mix the rehydrated yeast and liquid into the fermenter.
Once or twice a day, stir the must and push the bag of ginger back under the liquid. The stirring process will release a lot of CO2 from the must. Stir until almost no more bubbles are released by additional stirring. If stirring with a spoon, it will take a while to drive out all the CO2. Using a wand in the drill is faster, but be careful not to release so much CO2 so fast that the fermenter foams over the top.
Once a day, after a round of stirring, add the dose of nutrients, 0.25 teaspoons of Fermaid K and 0.5 teaspoons of diammonium phosphate.
After three to four weeks, rack the mead into glass and wait for it to drop clear. Use Super-Kleer K.C. to help clarification if the mead has finished fermenting. Once clear, keg and carbonate to around 3 volumes of CO2.
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