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Suggest a better descriptionBring the honey and water to a boil skimming off the white and brown foam as you heat it. Simmer/skim for about 5 minutes per gallon (5 gallons = 20 min). When the boiling is almost done, add the ginger and orange peel. Cool (I usually let it cool "naturally"). Work with yeast (Werka Mead Yeast is good, champagne or general purpose wine yeast will do). Bottle after two weeks (while its still sweet and still quite active). Refrigerate the bottles after another two weeks (to avoid the glass grenade syndrome and to make the yeast settle out of the mead). To quote the original source: "It will be quick and pleasant from the very start and will keep for a month or more." Other variations included: Add lots more honey and let it ferment till it stops. Bottle and wait a month or more, you get champagne. Use some other citris fruit peel, such as lemon or grapefruit. Add some other fruit flavoring (crushed berries of some sort). Load up on the ginger (my friend makes Death by Ginger by using pounds of ginger per gallon!) Primary Ferment: 2-3 weeks Recipe By : Michael Tighe File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 54 Servings | ||
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Calories: 50 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 8.6mg | 0 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 13.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 50
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