Cinnamon-Ginger Herbal Mead
"Water: 5/8 gallon water – 10 cups water (or enough to cover) Herbs 'n Spices: 1 Tbs. each stronger herbs: mint, rosemary, sage, etc. 1 oz.ginger 10 cloves 2 cinnamon sticks Honey: 1/4 gallon honey – 4 cups honey (3 lb.) Yeast: 1 packet yeast, pasteur champagne or premier cuvee"
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A soothing and fragrant infusion of cinnamon, ginger, and herbs, sweetened with honey for a unique and refreshing taste experience.
ingredients
- 5/8 gallon water (10 cups)
- 1 Tbs. mint
- 1 Tbs. rosemary
- 1 Tbs. sage
- 1 oz. ginger
- 10 cloves
- 2 cinnamon sticks
- 4 cups honey
- 1 packet yeast (champagne or premier cuvee)
steps
- 1.
In a large pot, bring water to a boil and add mint, rosemary, sage, ginger, cloves, and cinnamon sticks. Simmer for 20 minutes.
- 2.
Remove from heat and let cool to 110°F. Add yeast and honey, stirring well to dissolve.
- 3.
Pour mixture into a clean, sterilized container with an airlock. Let ferment at room temperature for 1-2 weeks.
- 4.
Strain and refrigerate before serving over ice. Enjoy the unique flavors of this spiced herbal mead!
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