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Sparkling Ginger Mead

Makes:  5 gallons (19 L)

Recipe Courtesy of Steve Piatz’s article “The Sweet Life” in the July/Aug 2011 edition of Zymurgy.

Ingredients:

  • 18.125 lb (8.2 kg) honey, such as raspberry blossom, orange blossom or clover
  • 3.25 lb (52 oz, 1.5 kg) thinly sliced fresh ginger
  • 1 tsp. Fermaid K
  • 2 tsp. diammonium phosphate
  • 1 packet of Lalvin 71B-1122 yeast a.k.a. Narbonne
  • GoFerm for rehydration

Specifications:

  • 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

Directions:

  • 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 the 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 up, 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. Do this for 3 days.
  • 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.
Makes:  5 gallons (19 L) Recipe Courtesy of Steve Piatz’s article “The Sweet Life” in the July/Aug 2011 edition of Zymurgy. Ingredients: 18.125 lb (8.2 kg) honey, such as raspberry blossom, orange blossom or clover 3.25 lb (52 oz, 1.5 kg) thinly sliced fresh ginger 1 tsp. Fermaid K 2 tsp. diammonium phosphate 1 packet of Lalvin 71B-1122 yeast a.k.a. Narbonne GoFerm for rehydration Specifications: 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 Directions: Wash the ginger with tap water. Do not bother peeling the…

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