From the HBD Archive
From: Michael Bergman <bergman%odin.m2c.org@RELAY.CS.NET>
Subject: A New Brew...ginger beer
Date: 1989-02-06 15:53:23 GMT

I think I would like to try one of these. Could you (Dr. T) post a
recipe, or better yet several, for gingering from scratch?

A note on yeasts: I have been warned (I think it was in the book:
_Mead_, but am not sure) against using beer yeasts for Mead, as it
will do "wrong" things (flavorwise). I haven't tested this, so I
don't know if its true or not. I (and most of the people I know) use
champaigne or similar yeasts.

Honey is certainly completely fermentable. I have noticed that
friends who are used to brewing beers think mead takes a long time to
ferment.

Bottling: I recomend Grolsch or similar bottles, as there is a good
chance that the rubber gasket will blow out instead of the bottle
breaking... if you are substituting honey for sugar I think you should
test the specific gravity rather than rely on estimates. Mead recipes
that come out with about the consistency of "pop" (or soda, as normal
folk refer to it) are usually in the range of 8-10 parts water to 1
part honey, or roughly a pound of honey to a gallon of water. I don't
have a recipe handy (and haven't made one in a while) but if memory
serves 3 days to a week of fermentation are called for before
bottling, and it is recommended not to store the bottles for more than
a few days to a week, refrigerated. Also open them carefully, over
the sink...

--mike bergman@m2c.org

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