 |
Other Fruit Melomel |
5.5 Gal |
12.4% |
0 |
1.094 |
1 |
28.32°L |
All Grain |
1629 |
Beer
0 |
|
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Title: Ginger Elderberry Mead |
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| Boil Size: 2.5 Gal |
Boil Time: 15 |
Boil Gravity: 1.208 |
Efficiency: 100 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.75 |
Primary Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 3/4 cup |
Creation Date: 02/17/2014 11:16 PM |
Notes: This very dry mead ( a variation of "barkshack ginger mead") was a challenge to input I expect the F.G. To come in at around .992 using dry champagne yeast which I could not find in the recipe maker. Made a change to the Lovibond of buckwheat honey that was listed as mine was around a 35.
Grated Ginger and add everything but yeast, lemongrass and fruit to 1 1/2 gal. Water and boil for 15 min. Remove from heat and remove as much grated ginger as possible
Add fruit steep for 15 min.
Pour into fermentor with 3 1/2 gal. Cool water and lower temp to 70-78 pitch yeast and open ferment for 7 days or until you reach a gravity of 1.020 which ever is first
Rack leaving fruit residue (if any I used juice) by straining, air lock and mature for 1 - 1 1/2 months
Add a Strong lemongrass tea at bottling
Age for at least 1 year with a tasting after 6 months to test mellowing. |
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