Hey Guys and Gals! A spiced mead made by boiling dried sorrel with ginger, spices and citrus peel, then fermenting with honey.
Ingredients
Step 1
3 quarts of water
4.5 oz dried sorrel sepals
2 inches of dried china ginger
10 cloves
2 tsp allspice berries
1 stick cinnamon
1 vanilla bean
Peel from one small orange
Peel from one lemon
2 tsp mace
Step 2
3 lbs of honey (1 quart)
Yeast nutrient
Wyeast 1388 yeast (SG about 1.120)
Directions
1. Combine the Step 1 ingredients and boil for 10 minutes. Take off the heat. Once cooled, place in the fridge overnight.
2. Add the honey to the carboy. Prepare a 1L yeast starter by stirring the yeast into water and letting it stand 15 minutes until bubbling. Add it to the mead with the yeast nutrient.
3. It should start bubbling after 24 to 48 hours. Make sure the primary has about a gallon of liquid in it, and leave the carboy about a third empty for frothing.
4. After 6 to 7 days, when the frothing has slowed, rack the mead into a secondary carboy and let it finish.
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