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KEN'S QUICK MEAD
KEN'S QUICK MEAD Preparation
Procedure:
Combine honey, water, quartered orange, grated ginger in brew pot and bring to boil. Skim froth from surface. Remove orange and ginger with a sanitized strainer after 30 minutes. Cool and pour into fermenter. Pitch yeast when must is 70-75 degrees F. Rack the mead when fermentation slows (after about 1 week) to secondary. Additional rackings may be necessary.
Note
Honey has an SG of about 1.2 so 1 US gallon weighs 12 pounds or 3 pound per quart.
Comments:
The mead is drinkable when cleared, but improves with aging. Total time till drinkable is about 2.5 months, hence the name Quick Mead) This is an champagne strength mead that is just fine for a medieval feast or for whooping it up on St. Paddy's Day or Lammas. You can also ferment this one with a wine yeast or Mead yeast if you choose. I have found that it is fairly dry and gingery. Quite tasty in fact.
Food Glossary
Learn more about the ingredients in this recipe: Water raw honey Orange ginger Lavlin 1116 yeast
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KEN'S QUICK MEAD Reviews
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This is a nice and simple recipe. Because it makes slightly more than a gallon, it is a excellent mead for a novice. When you go to your LHBS (local homebrew store) to buy the yeast, buy a hops sock for the grated ginger and put some clean marbles in the hops sock to weight it down and a string to pull it out. Fetching out grated anything is a royal pain.
Also keep refrigerated and covered. I prefer Lalvin EC-1118, the author prefers K1V-1116. Try both and see what you prefer.
6 years, 6 months, 3 weeks, 2 days, 13 hours, 26 minutes ago
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7 years, 9 months, 3 weeks, 1 days, 2 hours, 28 minutes ago
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