Barkshack Ginger Mead
02/08/1999 22:16:12 Mango Barkshack Ginger Mead
Category : Mead
Method : Extract
Starting Gravity : 1.060
Ending Gravity : 1.015
Alcohol content : 5.8%
Recipe Makes : 5.0 gallons
Total Grain : 8.38 lbs.
Color (srm) : 1.5
Efficiency : 75%
Hop IBUs : 0
Ingredients
Malts/Sugars:
6.00 lb. Honey
14.00 oz. Honey
1.50 lb. Corn Sugar
Hops: None
Notes:
6 lbs. Clover Honey
14 oz. Wild Flower Honey
1 lb. crushed mango
peel from one orange
1/4 orange
4 oz. fresh ginger
1.5 lbs. corn sugar
1/2 tsp. Irish moss
3 tsp. yeast nutrient
1 tsp. citric acid
1/2 tsp. Burton water salts
Procedure
Brought 1.5 gallons water, honey, corn sugar, ginger, water salt,
citric acid, Irish moss, and yeast nutrient to a boil. Turned off
heat, spooned out ginger. Added mango, orange, and orange peel
and steeped for 10 minutes.
Poured into plastic fermentor and added cold water to bring to 5.5
gallons (fruit still in wort).
Cooled to room temp and pitched Red Star Pasteur Champagne dry
yeast.
Plan is to ferment to 1.020, then rack to glass and ferment for
another couple months. Prime with corn sugar and maybe a lemon-
grass tea and bottle (per Papazian recipe in TNCJOHB).
Log Entries
Date Started : 06/26/1996
Date Bottled : 07/14/1998
Starting Gravity : 1.060
Ending Gravity : 0.990
Alcohol content : 9.0%
6/26/96: OG was measured at 90 degrees F. Adjust accordingly.
Early July: Racked to glass secondary.
7/14/98: Primed with 3/4 cup corn sugar boiled for a few minutes in 1
cup water. Bottled. Tastes light, a little spicy, interesting.
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