Ginger Elderberry Mead
303 calories
14 g
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
1.50 lb |
Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose |
|
46 |
0.5 |
10.3% |
6 lb |
N/A - Elderberry juice6 lb N/A - Elderberry juice |
|
26.1 |
26 |
41.4% |
7 lb |
N/A - Honey (Buckwheat)7 lb N/A - Honey (Buckwheat) |
|
42 |
35 |
48.3% |
14.50 lbs / $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
3 oz |
Ginger
|
|
Flavor |
Boil |
15 min. |
1.50 tsp |
Gypsum
|
|
Water Agt |
Boil |
15 min. |
1.50 tsp |
Citric acid
|
|
Other |
Boil |
15 min. |
0.25 tsp |
Irish moss
|
|
Fining |
Boil |
15 min. |
3 tsp |
Yeast nutrient
|
|
Other |
Boil |
15 min. |
3 oz |
Lemongrass
|
|
Flavor |
Bottling |
0 min. |
Yeast
- -
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
100%
|
Flocculation:
|
Med |
Optimum Temp:
|
66 - 72 °F |
Starter:
|
No |
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
1.75 (M cells / ml / ° P)
818 B cells required
|
|
Champagne yeast
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
1.75 (M cells / ml / ° P)
818 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: Corn sugar
Amount: 3/4 cup
|
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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Brew Count: 0
Last Updated: 2014-02-18 15:19 UTC