Citrus Ginger Potato Mead
Experience the refreshing and aromatic Citrus Ginger Potato Mead, an innovative blend of zesty citrus and warming ginger, crafted into a unique beverage. The addition of buckwheat honey brings a delicate sweetness, making it a perfect complement for gatherings and celebrations. This mead captures the essence of bright flavors while offering a comforting warmth, an extraordinary twist on traditional recipes.
ingredients
- 1 gallon water
- 2 star anise "stars," crushed
- 1/2 oz. ginger root, sliced
- 5 lbs. potatoes, peeled and cubed
- 2 lemons, juiced
- 2 oranges, juiced
- 2½ lbs. buckwheat honey
- 1/2 tsp. pectic enzyme
- 1 tsp. yeast nutrient
- 1 packet Lalvin EC-1118 wine yeast
steps
- 1.
In a large pot, bring 1 gallon of water to a boil.
- 2.
Add the crushed star anise and sliced ginger root to the boiling water.
- 3.
Reduce heat and let the botanicals steep for about 15 minutes.
- 4.
After steeping, strain out the botanicals and return the infused water to the pot.
- 5.
Add the cubed potatoes to the infused water and simmer until tender, about 20-25 minutes.
- 6.
While the potatoes cook, combine lemon juice, orange juice, and buckwheat honey in a separate bowl, stirring until the honey dissolves.
- 7.
Once the potatoes are cooked, drain and return them to the pot.
- 8.
Pour the citrus-honey mixture over the potatoes, tossing gently to combine.
- 9.
Sprinkle the pectic enzyme and yeast nutrient over the potatoes and stir to mix evenly.
- 10.
Finally, sprinkle the Lalvin EC-1118 wine yeast and let it rest for 30 minutes before serving, allowing the flavors to meld.
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