Banana Ginger Spice Novelty Mead
Elevate your homemade brewing with this Banana Ginger Spice Mead, a delightful fusion of ripe bananas, zesty ginger, and warming spices. The natural sweetness of honey replaces sugar, creating a smooth and aromatic beverage. Perfect for serving chilled at gatherings or enjoying alongside your favorite desserts, this mead brings tropical flair to any occasion.
ingredients
- 3 lbs ripe bananas
- 1½ cups light raisins
- 3 cups honey
- 2 lemons, juiced
- 1 oz bruised ginger root
- 1 oz whole cloves
- 1 cinnamon stick (4-inch)
- 2 Campden tablets
- 1 tsp yeast nutrients
- Water (as needed)
- 1 packet wine yeast
steps
- 1.
Peel and mash the ripe bananas in a large fermentation bucket until smooth.
- 2.
Add the light raisins, honey, and lemon juice to the mashed bananas.
- 3.
Bruise the ginger root and add it along with the whole cloves and cinnamon stick to the mixture.
- 4.
Dissolve the Campden tablets in a small amount of water before adding to the bucket, ensuring all components are well mixed.
- 5.
Pour in enough water to reach a total volume of about 1 gallon and stir gently.
- 6.
Sprinkle the yeast and nutrients over the surface.
- 7.
Cover the bucket with a clean cloth and allow it to sit for 24 hours.
- 8.
After 24 hours, stir the mixture gently and cover it again.
- 9.
Transfer the mixture to a fermenting container with an airlock and allow it to ferment in a dark, cool place for about 2-3 weeks.
- 10.
Once fermentation is complete, siphon the mead into clean bottles, ensuring no sediment is transferred.
- 11.
Seal the bottles and store them in a cool, dark location for aging before savoring your homemade banana ginger spice mead.
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