Barhshack Ginger Mead
Source: Phil Bacon
Recipe added: 04/15/01
I hope I don't scare anyone away with all the co2 purging.
It really isn't all that much trouble,and certainly not too
much to ask when making the drink of Kings. And this is
really worth the effort, I kid you not, I've seen peoples
eyes so big you'd think they'd seen a ghost when I drop a
1 year plus version on 'em. Hamlet was a big Mead drinker.
My first recipes were pretty darn good, thanks to Charlie
Papazian I didn't worry and just sloshed my way forward.
In my old age this making of Barkshack has become a labor
of love. Of course I'm not saying this is the best Barkshack
recipe there is, just the best I've made according to my
tastes. By using an extra pound of honey, 6 pounds of clover
and 2 of wild cherry along with the ginger and raspberries
the flavors and aromas compliment nicely,and I had good
results with Pasteur champagne yeast. However, this recipe
really bloomed when I started using the Wyeast 3632 Dry
Mead version. It's very active yet low foaming with residual
sugar of 0-0.25%,with none of the sulpherous undertones
associated with the champagne yeasts. I hope you'll give
it a try!
Recipe type: Extract
Batch Size: 5 US Gal
Starting Gravity: 1.065
Finishing Gravity: .995
Time in Boil: 15 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 3 Months
- 6 lbs. Clover honey unfiltered
- 2 lbs. Wild cherry honey unfiltered
- 1.5 lbs. corn sugar
- 3 oz. thinly shaved fresh ginger root
- 24 oz. raspberries
- 1.5 tsp. gypsum
- 1 tsp. acid blend
- 1 tsp. ascorbic acid
- 3 tsp. yeast nutrient (FERMAX)
- 1/4 oz. Irish moss
- 3/4 cup corn sugar to prime
- Wyeast 3632 pitchable tube with starter
Filter 5 gal. tap water with Brita to remove chlorine.
Crush raspberries and hang in muslin bag.
To 1.5 gal. water add honey,corn sugar,ginger root
gypsum,acid blend,ascorbic acid,yeast nutrient and
irish moss.Full roiling boil for 15 minutes. Skim the
foam as needed.Keep lid over pot as much as possible.
Cool the must to under 200 degrees. Add dripings from
the raspberries along with the berries in the muslin
bag and allow to steep for 15 minutes. With a sanitized
strainer remove the ginger root. Transfer to plastic
fermenter with 3 gal. cold water. Aerate well and pitch
yeast at 78 degrees. I make a starter the night before
which is enough time with the Pitchable Tube Wyeast. 1
pint water, 1/4 cup light DME and 1/8 tsp. yeast nutrient.
Racking: On the seventh day rack to 6 gal. glass carboy
with fermentation lock filled with iodophor solution.
I purge the carboy with co2 and rack from a primary bucket
with a spigot to minimize oxygen intrusion.
Secondary Fermentation: 2 months is usually sufficient
sometimes it takes 3 months. When the must is not showing
anything in suspension(just shine a bright light from the
opposite side of the carboy and you will know) it's time
Racking for bottling: I purge a corny keg with co2 and add
my priming solution, 3/4 cup corn sugar boiled for 15 min.
in 1 pint of filtered water, cooled to 78 degrees,rack from
the secondary, this allows a good mix of the priming sugar
without stiring. Seal and set aside for a few minutes.
Bottling:I put 20 psi of co2 into another corny keg,attach
a piece of flexible tubing long enough to reach the bottom
of the bottle and give each bottle a 1 sec. shot. The co2
is heavier than air and will remain for quite a while.
Attach the spigot with hose to keg with the ambrosia
put about 3 psi on it and fill the bottles. Cap with well
sanitized oxygen barrier caps, and stay away from it for
at least 3 months before you sample any!!
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