Bearded Tree Ginger Citriglyn
Bearded Tree Ginger Citriglyn
ingredients
- 3 lbs orange blossom honey
- 1 lb fresh ginger, thinly sliced
- Zest and juice of 2 lemons
- Zest and juice of 2 limes
- 1 gallon spring water
- 1 packet Lalvin D47 yeast
- 2 tsp yeast nutrient
- 1/2 tsp pectic enzyme
steps
- 1.
Sanitize all equipment thoroughly to maintain cleanliness.
- 2.
In a large pot, heat 1/2 gallon of spring water and stir in the honey until completely dissolved.
- 3.
Add the sliced ginger, lemon zest, lime zest, and their juices to the honey mixture, bringing it to a gentle simmer for 15 minutes.
- 4.
Remove from heat and incorporate the remaining spring water to cool the mixture to room temperature.
- 5.
Transfer the cooled mixture to a sanitized fermentation bucket.
- 6.
Stir in the yeast nutrient and pectic enzyme, mixing well.
- 7.
Use a hydrometer to take an initial gravity reading, with an OG target of 1.090-1.100.
- 8.
Pitch the Lalvin D47 yeast into the mixture, then seal the fermentation bucket with an airlock.
- 9.
Allow the Citriglyn to ferment at a stable 65-70°F for 2-3 weeks or until airlock activity slows.
- 10.
Rack the mead into a sanitized 1-gallon carboy, leaving the sediment behind.
- 11.
Age the mead in the carboy for 2-3 months, monitoring for completed fermentation.
- 12.
Take a final gravity reading; if it reaches around 1.000-1.010, proceed to bottling.
- 13.
Optionally, back sweeten with extra honey before bottling to reach desired sweetness.
- 14.
Bottle the Citriglyn and let it age for at least 3 months before savoring its luscious flavors.
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