Makes: 1 Gallon
- 2 – 2.5 lbs raw honey (any kind is OK)
- 1 quartered orange
- 1 TBSP fresh grated ginger
- 1 TSP acid blend
- Ale Yeast
Methods / Steps:
Combine honey, water, quartered orange, grated ginger in brew pot and bring to a boil. Skim froth from surface.
Remove orange and ginger with a sanitized strainer after 30 minutes. Cool and pour into fermenter.
Pitch year when must is 70 – 75 degrees F.
Rack the mead when fermentation slows (after about 1 week) to secondary.
Additional rackings may be necessary.
The mead is drinkable when cleared, but improves with aging. Total time till drinkable is about 2.5 months, hence the name “Quick Mead”.
This is an ale strength mead that is just fine for a medieval feast or for whooping it up on St. Paddy’s Day or Lammas.
You can also ferment this one with a wine yeast or Mead yeast if you choose. I have found that it is fairly dry and gingery. Quite tasty in fact.
firstname.lastname@example.org (Kurt Schilling)
Mead Lover’s Digest #468, 19 March 1996