Ginger Lemon Metheglin
Fresh ginger and lemon zest over a light honey base. Crisp, warming, and excellent sparkling.
Ginger Lemon Metheglin is a semi-dry metheglin made with clover honey and Lalvin EC-1118 yeast, fermented from an original gravity of 1.090 to 1.004 for about 11.3% ABV. It is drinkable in 3–6 months.
- Original gravity
- 1.090
- Final gravity
- 1.004
- ABV
- 11.3%
- Drinkable in
- 3–6 months
Ingredients
Amounts are for a 1-gallon batch.
| 2.5 lb | Clover honey |
| to volume | WaterTo 1 gallon total. |
| 2.5 g | Lalvin EC-1118 yeast |
| 3 g | Fermaid-OStaggered over four additions. |
| 1 oz | Fresh gingerPeeled and finely grated. Added in secondary. |
| 1 | LemonZest only. |
Method
Ferment a traditionalMix, pitch, and feed as for a traditional mead.
Add ginger and zestRack into secondary and add the grated ginger and zest in a bag.
Taste every few daysRemove the bag after 3–7 days, depending on how fiery you want it.
FinishBottle still, or prime with 0.25 oz corn sugar per gallon once gravity is confirmed stable.
Brewer's note. Grated ginger extracts much faster than sliced. Start tasting early.
Recipe by White Shed Meadery, Chehalis, Washington. ABV is estimated from gravity: (OG − FG) × 131.25. Scale every ingredient in proportion for larger batches.