Tuesday, October 7, 2008

Ginger Mead

A friend of mine shared some Ginger Mead with me about a year back...

Here's my recipe for a 6 gallon batch:

25 lbs Orange Blossom Honey
2.6 lbs Fresh chopped Ginger (steeped for 20 minutes at 160 F)
Fill to 6 gallons.

OG: 1.150

Pitched 2 packets of D-47 yeast, after re-hydrating. Using Curt Stock's yeast nutrient addition schedule.

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