U2M - Ginger Peachy

Based, very loosely on Barkshack Ginger Mead in the New Joy of Homebrew by Charlie Papazian. Freshly squeezed peach juice and ginger. Ginger tends to take a while to age, peach takes a while to clear. Patience will be rewarded.


Heat honey with water to almost boiling. Add gypsum, acid blend, Irish Moss, yeast nutrient, ginger, and juice. Skim scum, lots of scum. Keep hot for about 15 minutes to pasturize. It kept trying to boil over, so it required much stirring. Liquid yeast was started previously. Cool must, pour into carboy and add water to make 5 gallons. Pitch yeast and stir. Store with blow-off tube. Boy did it blow off.

Brewed September 18, 1994

First racking: September 29, 1994. Siphon clogged twice. Finally stored with a bubble lock.

Racked again on January 19, 1995 and stored with bubble lock.

March 5, 1995 Bottled.

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