Lemon and Ginger Mead - Recipe and Method
This lemon and ginger mead recipe creates 1 gallon of medium sweet mead, with great undertones of lemon and ginger.
This mead is a staple for over winter as it helps to sooth coughs, colds and sore throats.
This mead can be drunk quite soon after fermentation and clearing, however, it does improve with age.
- A decent knuckle of fresh ginger, based on personal desire for fire.
- 4 Lemons
- 3lb (1.5kg) honey for a medium sweet mead
- 2lb (1.5kg) honey for a dry mead
- 4lb (2kg) honey for a sweet mead
- Water to 1 gallon
- Mead yeast with nutrient (I recommend Cross My Loof yeasts)
- Ensure all equipment is sanitized and ready to go
- Slice and dice your ginger into small chunks
- Bring ginger to the boil in 1l water then simmer for about 20 mins
- Chop the lemons and squeeze into a clean demijohn
- Pour your chosen quantity of honey into the demijohn
- Strain the ginger chunks from the liquid and pour the ginger tea into the demijohn
- Give the demijohn a really good shake to infuse and enthuse the contents
- Add cold water to the shoulder of the demijohn
- Stir really well
- Pitch your yeast and yeast nutrient
- Set aside in a warm place and allow to ferment
- Once the initial fermentation has passed, top up the demijohn.
- Once fermentation has completed, rack and allow to clear.
- Bottle Once ready and enjoy