Spiced Ginger Botanical Mead
Experience the warm embrace of homemade Ginger Mead, a perfect blend of spicy ginger, rich honey, and aromatic spices. This handcrafted beverage offers a comforting sip that evolves over weeks into a smooth, flavorful drink. Ideal for gatherings or cozy evenings, this recipe invites you to explore the art of fermentation with ease.
ingredients
- 2-3 lbs honey
- 2-3 oz fresh ginger root, peeled and finely chopped
- 2 cinnamon sticks, broken into pieces
- 2 cloves
- 3-4 tsp yeast nutrient
- 1 package of wine or champagne yeast
- 1 gallon of filtered water
steps
- 1.
In a large pot, combine honey and 1 quart of filtered water. Heat gently until the honey dissolves completely.
- 2.
Add chopped ginger, broken cinnamon sticks, and cloves to the pot. Stir well, then remove from heat.
- 3.
Allow the mixture to cool to room temperature, about 15-20 minutes.
- 4.
Once cool, pour the ginger-honey mixture into a sanitized fermentation vessel (a glass carboy or food-grade plastic bucket works well).
- 5.
Add the remaining water to the vessel to make a total of one gallon.
- 6.
Stir in the yeast nutrient and sprinkle the package of yeast on top without stirring.
- 7.
Seal the vessel with an airlock or cover with a clean cloth secured with a rubber band.
- 8.
Place the fermentation vessel in a cool, dark place and let it ferment for 3-4 weeks.
- 9.
After fermentation is complete, siphon the mead into bottles, leaving sediment behind.
- 10.
Seal the bottles and age for at least one additional week before enjoying!
