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Ginger Elderberry Mead

302.82 calories 14.05 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.208 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Buzzer Cult Brew
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday February 17th 2014
1.094
1.000
12.4%
0
28.32
n/a
n/a
 
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%
14.5 lb / 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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-02-18 15:19 UTC
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