Ginger Hop Mead Recipe D.I.Y.

Ginger Hop Mead Recipe D.I.Y.

Ginger Hop Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Ginger Hop Mead Recipe? You now have no reason to look any further you have just found what you have been looking for!

Ingredients:

Step 1
  • 10-15lbs light (clover, orange blossom etc) honey
  • 1/4 oz good flavor hops (I like cascade or Hallertau)
  • 4 oz ginger
  • 1/4 oz good aroma hops
  • a strong tea made from 1 oz dried lemongrass, and several (5 or so) bags
  • 5 gallons of water
Step 2
  • 1 package Fleishmann’s bread yeast

Directions

Step 1

Bring 3 gallons of water to a boil and stir in your honey, when the honey has dissolved shut the flame and let cool.

Grate your ginger an put into your carboy. Combined all your ingredients into your carboy.

Step 2
  • yeast

Wait till the mead has cooled.

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Ginger Hop Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Let ferment for 1-2 months or more in the secondary then bottle.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Ginger Hop Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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