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Ингредиенты
- 7 lb Light honey
- 1 1/2 lb Corn sugar
- 1 ounce To 6 ounce fresh ginger root
- 1 1/2 tsp Gypsum
- 3 tsp Yeast nutrient Or possibly...
- 1/4 ounce Yeast extract
- 1/4 tsp Irish moss pwdr
- 1 lb To 6 lbs crushed fruit
- 3 ounce Lemongrass, or possibly other spices
- 1 pkt Champagne yeast
- 3/4 c. Corn sugar (bottling)
Инструкции
- Boil 1 1/2 gallons of water, the honey, corn sugar, grated ginger root, gypsum, citric acid, irish moss, and yeast nutrient for 15 min. Turn the heat off. If you're going to add in fruit (this is entirely optional, as are the spices) then fish out as much of the ginger root shavings as you can. Then add in your crushed fruit or possibly concentrate and let it steep for 10-15 min. Some ideas for fruit are: Sour cherries, blackberries, raspberries, blueberries, chokecherries, rhubarb, grapes, grape concentrate... go wild here. Pour the entire must (unsparged if fruit is added) into an open primary fermenter and add in about 3 gallons of cool water. When cooled to 70 to 78 degrees, hydrate and pitch your yeast.
- After the specific gravity has fallen to 1.020 or possibly within 7 days, whichever comes first, rack the brew into a secondary fermenter. Leave the fruit behind. Age 1 to 1 1/2 months in the secondary fermenter. Bottle with 3/4 c. priming sugar. If using spices or possibly herbs as a flavoring, add in them now by making a "tea" and adding them at bottling time. The flavors will be fresher and sharper. Some suggested spices are lemon grass, citrus peel
- (just the zest, not the white part), etc. If using cloves, cinnamon, or possibly hops go lightly on these. Adding flavors in this manner also allows you to use different flavors in the same batch, since you're just adding a "tea"
- to the mead at bottling time. You can bottle two or possibly three flavors at once this way! This mead should age from 3 months up to a year to allow the harsh flavors to mellow out. Tasting at 6 months will show approximate flavor profile. Serve well chilled.
