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 4
Ginger
 

 
 
 
General Overview
Meaded On:4/29/1995
Bottled On:4/7/2008
Residual Sugar:0.9%
Alcohol Content:11.6%
Mead Style:Great Mead
Weather Conditions:(Not Recorded)
Yeast Type:Dry mead yeast #4632
Honey Type:Clover
Results Synopsis:(Not Recorded)

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Diary Entries (1)
Bee On 4/29/1995 was recorded:
Clover honey, gypsum, yeast nutrient, Irish moss, dry mead yeast. Boiled and steeped the ginger root for about 30 minutes, Poured the juice (about 3" deep into the honey pot through a strainer. Boiled about 15 minutes, added the peeled and fine chopped ginger in the end about 8½ oz. making about 6 gallons of must 1.096 = 12½ potential alcohol strange chunky clouds above the bottom of the carboy before initial ferment.
6/10/95 racked mead, my mum came over, 1.019 = 2% residual just now. Mum says it smells like ginger marinade. Smells of both ginger and honey, nice smell, cloudy, tastes nice, a little hot - could have a bit more ginger root.
Racked 8/1/95 got the sediment out - nice batch, had a couple bottles of sediment settlement etc. to taste.
8/13/95 bottled - nice and clear, beautiful. Smells and tastes nice. 0.9% residual sugar 11.6% alcohol final. Very nice batch.