Ginger Metheglin
This invigorating brew merges the sweetness of wildflower honey with the zesty zest of orange and the warmth of spices like ginger and cinnamon. Infused with fresh ginger, ginger powder, and cloves, it's a unique concoction that balances bold flavors while the Lalvin 71B yeast brings light effervescence to your glass. Perfect for sipping or celebrating, it’s an aromatic journey for your palate.
ingredients
- 15 lbs. wildflower honey
- 1/2 lb. fresh ginger root, peeled and grated
- 1 tsp. ginger powder
- 1 cinnamon stick
- 1/2 tsp. cloves
- 1 orange, juiced and zested
- 1 packet of Lalvin 71B yeast
steps
- 1.
In a large, sanitized fermenter, dissolve the wildflower honey in 2 gallons of warm water, stirring gently until fully incorporated.
- 2.
Add the grated fresh ginger, ginger powder, cinnamon stick, cloves, orange juice, and zest. Stir to combine thoroughly.
- 3.
Pour in enough cool water to bring the total volume to 5 gallons. Ensure the mixture is at room temperature before proceeding.
- 4.
Sprinkle the Lalvin 71B yeast over the surface of the mixture, allowing it to rehydrate for 15 minutes before stirring gently to incorporate.
- 5.
Seal the fermenter with an airlock and place it in a dark, temperature-controlled area (around 65-75°F) for fermentation.
- 6.
After 1-2 weeks, or once fermentation activity appears to have ceased, transfer the brew into bottles or a keg, taking care to leave sediment behind.
- 7.
Let the brew condition in a cool dark space for another 2-4 weeks, then chill, serve, and enjoy your savory honeyed ginger orchard brew!
