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SMOKED LEMON GINGER MEAD*

BILLY BREW

Grandmaster Brewer
Joined
Dec 25, 2006
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CHICAGOLAND AREA
Off topic!
Giving a mead, wort of, another shot. Haven't made one since 2000, which worked real well. And got away from it till now.
Going to make this today


This is for 6 gallons
8lb Lyman Woods Honey
5lbs Lyman Woods Burnt Honey**
4 oz smoked malt
4 oz ginger root
3 lemons
WLP099
Bring 5 gallons of water to a boil then cool to 170
Add smoked grains and let stand for 45 minutes
Stain off and raise temp to 185.
Add 1 1/2 lemon and 2 oz ginger (minced)
let sit for 30 minutes.

**In a separate pot, bring 5lbs honey to a boil and reduce until it turns dark golden brown.

Add the 5 gallons of water and the other 8lbs of honey. raise temp to 170 for 45 minutes.

Cool rapidly and strain into carboy.
Add yeast per normal proceedure

At 5 days (or when ferment has subsided) transfer to secondary.

Bring 1 gallon of water to a boil and reduce to 170.
Introduce 2 ounces of ginger root and 1 1/2 lemon. Let stand for 1/2 hour to kill any bugs.
Reduce temp to @ 80 and introduce to secondary.
Seal it up with a blow off, just in case, and let it sit for a month for first tasting.

Hold off 1/2 the batch for a year, and see the difference (it will be huge)

Fingers crossed...Last one I made was back in 2000, and I still have 2 gallons of it. @ 3oz is all you need to get a really warm glow going!

Lyman Woods Honey is available on line and is a product of the Forest Preserve of DuPage County Lyman Woods
It has a minty taste, due to the bees diet. Spring honey is very light while fall/Winter honey is dark golden.
You can order the honey from the website below. It is the best honey I have ever had. Very delicate.

http://www.downersgrove.org/MbrPressPage2013/July%202014/Lyman%20Woods%20Bees%20Thriving%20Again.pdf
 
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