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Submitted by: J Elson


Style: Mead

Brew Name: Washington Blackberry Ginger Mead (Dry)


OG: 1.052

FG: 0.992



7 lbs 	White Clover Honey
3/4 lb	White Cane Sugar
3/4 lb	Corn Sugar
3/8 lb	Ginger root
1.5 tsp	Gypsum	
1/4 tsp	Irish Moss
1 tsp	Citric Acid
3 tsp	Yeast nutrient
3 cups 	Crushed Blackberries
2 pkgs	Champagne Yeast



Grate ginger root.  Boil 1 1/2 gallons of water with honey, sugar, ginger, gypsum, irish moss, citric acid, and yeast nutrient for 15 minutes.  Remove from heat, let cool to 180F.  Add crushed fruit and let steep for 15 minutes.  Add wort to 3 1/2 gallons of cold water in 6 gallon bucket .  Let cool to 80F.  Pitch yeast.




This is a very dry mead.  Several years after making it has mellowed enough to drink.  If I were to make it again I would quadruple the blackberries, half the ginger root and only use one package of champagne yeast.