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Ginger Mead Recipe

Ginger Mead Recipe

Used for 1 Gal Batch:

  • 3lbs Orange Blossom Honey
  • 3/4th tbsp Ground Ginger (Primary)
  • 1 packet of Lalvin EC-1118 (Dry)
First you will need to Heat up a 3/4 gal worth of water without bringing it to a boil. Then you will mix the honey into the warm water. After that you will add it to the carboy, then place a stopper over the carboy. Begin to shake well to mix the honey in with the water. After that, take off the stopper and add the Ground Ginger, shake once again.
Lastly, add the yeast, and place it in a 68-70 degree room for about 6+ months.
6 months?!! goodness that's a long rack time. I generally make a 5 gallon batch each venture because my friends come over to sample the meads and end up loving each new attempt so much that they request any bottles which are extra. I tell them I don't make "extra" bottles because I intend on drinking every drop. What I have begun doing is taking orders from friends who want to keep certain attempts alive. I say "attempts" because each batch is slightly different AND I like variety. I've developed a better pallet for ginger and have enjoyed some ginger beer that has a distinct bite to it - which is no doubt the ginger.
My ginger mead recipe is one I first tried after only having been brewing for a couple years. What I accomplished then would be more to suit my pallet today. I used raw ginger root and pulverized some of it and sliced the rest of it. The ginger I pulverized i also juiced [somewhat] and used the ginger water along with the slices in the mead during fermentation. What I have discovered, however, is that I get a better flavor from the ginger if I boil it down separate from the mead must and add it after aerating the honey/water mix. I then add the flavor and let it settle into the must. By this time my yeast has begun to froth and I pitch it in with the must and shake it vigorously before capping with airlock. I'll let it brew for 2-3 weeks. Take the mead and pour off the brew from the spent yeast, then let it settle and clarify. Then after a month of sitting i usually bottle it. Winter and Spring months are my favorite times to brew meads. Summer and Fall are the times I most enjoy drinking it.

I'm interested in the Lalvinec-1118 you use in this recipe. Is it as close to a champagne yeast as they come? Red Star had a champagne yeast that they decided to change the name to 'Premier Blanc' and they slightly altered the product in my opinion - why else would the change the name of it unless they altered it? I like for my meads to be dry and have lots of alcohol. I've made sweet meads and fruity meads, but no one likes them near as much as my dry meads.

I'll have to post my most recent attempt which turned to be a great success with friends and neighbors. When someone says, "Wow! Where did you buy this wine?" it is a great compliment. I tried a winter mead. It has a medley of spice and an added flavor of raspberry which can be picked up faintly on the back of the tongue. The raspberry is also a hint aromatically when the bottle is opened and poured.

this looks like an interesting website. I'll find the forum and begin posting.

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