As I write this, I have just finished a 23oz. glass of the "nectar of the Gods". What could that be you ask? Let me tell you . . . sparkling ginger mead.
We brew this stuff about four times per year. It is made similarly to beer. Water, honey, ginger and yeast are the main ingredients. The adjuncts change as do the seasons. We have added apricots and rasberries. Orange peel. Oak. Many other things. We ferment it with champagne yeast.
After about two months we bottle. Sometimes other adjuncts are added, but for the most part, the recipe stays the same. We use 24oz beer bottles and oxygen barrier caps. Thirty days later, look out. You end up with someting akin to Vernor's gingerale with an alcohol content of 15-18%. And it's carbonated in the bottle. If you don;t liek ginger, leave it out and add what you like.
Anyone else here drink mead?
We brew this stuff about four times per year. It is made similarly to beer. Water, honey, ginger and yeast are the main ingredients. The adjuncts change as do the seasons. We have added apricots and rasberries. Orange peel. Oak. Many other things. We ferment it with champagne yeast.
After about two months we bottle. Sometimes other adjuncts are added, but for the most part, the recipe stays the same. We use 24oz beer bottles and oxygen barrier caps. Thirty days later, look out. You end up with someting akin to Vernor's gingerale with an alcohol content of 15-18%. And it's carbonated in the bottle. If you don;t liek ginger, leave it out and add what you like.
Anyone else here drink mead?