My first batch of mead or wine I ever made was an apple mead and it was a disaster. Since the local grocery store had Ginger Root relatively cheap I thought I would give mead a chance again.

Ingredients:

  • 4 cups clover honey (you can use any honey)
  • 1/2 oz ginger root, peeled and sliced crosswise
  • 1 large orange
  • 1 Campden tablet
  • 1/2 tsp yeast nutrient
  • 1/4 tsp yeast energizer
  • 1 pkg wine yeast

Starting Specific Gravity 1.082

Instructions:

  • Put 2 quarts of water in primary
  • Put 2 quarts water in cooking pot and warm to 125 degrees or so.
  • Add 4 cups honey to the warn water in the cooking pot. Stir to disolve the honey.
  • In another pot put 1 quart of water
  • Cut, peel and slice ginger root up and put in cooking pot with 1 quart of water. Cook until the ginger root becomes translucent.
  • Pour the water with honey in your primary.
  • Juice 1 large orange in to primary
  • Once your cooking pot with ginger root cools. Pour in to primary making sure not to put the ginger root in.
  • Add yeast nutrient, yeast energizer and stir.
  • Take your SG reading and it should be approximately 1.082-1.085
  • Once must cools, pitch yeast and cover.
  • Check and stir daily until SG reading is 1.040 and then siphon to secondary and attach airlock.
  • Once SG reaches 1.000, rack to clean secondary and add 1 campden tablet crushed. Reattach airlock.
  • After 60 days, siphon to clean seconday and reattach airlock.
  • You may need to rack before bottling.

You can backsweeten to taste using honey.

Cheers!

 

 

 

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