Title: Barkshack Ginger Mead
Source: The New Complete Joy of Home Brewing - Page 347
Date: 2007-11-10
Ingredients:
7.5 lbs Clover Honey (~$22)
1.5 lbs Corn Sugar (4 lbs @ $5)
4 oz grated ginger root (? price)
1.5 tsp. gypsum (stock)
1 tsp. acid blend (stock)
3 tsp. yeast nutrient (stock)
.5 tsp. Irish Moss (stock)
Oregon Blackberry Puree ($15)
Wyeast 4184 Sweet Mead ($6)
-----
Bottling...
.75 cup Corn Sugar (stock)
Cinnamon tea (stock) (4 stick w/ 2 cups boiling water)
Maybe a little vanilla
Procedure:
Boil honey, corn sugar, ginger root, gypsum, acid blend, yeast nutrient, and
Irish moss for 15 minutes.
Strain out the ginger root
Add the Blackberry Puree, steep for 15 minutes.
Cool.
Pitch Yeast
~2 hours
Bottling - heated 5 cinnamon sticks in 2 cups of water for 20
minutes. Boiled 3/4 c. corn sugar with 1 c. water for 10 minutes.
Added together, bottled.
Original Gravity: 1.060 @ 75 F.
Rack to Secondary (date): 1.006
(2007-11-20)
Rack to Tertiary (date):
Bottle (date): 0.994
(2008-06-22)
Finish Gravity:
0.994
ABV: 8.6%