Are you ready for Mead Day? We are too! Here's the official Mead Day recipe we're encouraging meadmakers all over the world to brew with friends and family on August 6th!
Recipe published in Zymurgy July/August 2011 issue. (page 30)
Sparkling Ginger Mead | Other Mead: Open Category
|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|
|1 tsp||Fermaid K|
|2 tsp||Diammonium phosphate|
|1 packet||Lalvin 71B-1122 yeast a.k.a. Narbonne|
- Original Gravity: 1.145
- Final Gravity: n/a
- ABV: n/a
- IBU: n/a
- SRM: n/a
- Boil Time: n/a
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
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.