Submitted by: J Elson
Brew Name: Washington Blackberry Ginger Mead (Dry)
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.