Let's Make a Ginger Hydromel - Easy Session Mead for Summer!
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- Опубліковано 15 вер 2024
- Mead is made from fermented honey. A Hydromel is a lower alcohol mead. A session mead is really a made up thing, but it's usually carbonated and lower alcohol. So, this is a Ginger Hydromel Session Mead, perfect for summer! Light, crisp and refreshing!
Ingredients:
3 oz (28.34 g) Ginger
1/2 oz (14.17 g) Dried Lime Zest (or Lemon): amzn.to/4fcwJga
1 lb (0.45 kg) Wildflower Honey: amzn.to/3SCvkWX
Water (we didn't measure, but our Original Specific Gravity was 1.028)
1 teaspoon Citric Acid: amzn.to/3y40Sh6
1/2 teaspoon Potassium Bicarbonate (because we added too much acid, lol!): amzn.to/3LvCk3D
1/2 package Safale S-04 Yeast: amzn.to/456TNsn
Additions:
back sweeten with Honey to Specific Gravity of 1.014
a sprinkle of "Insurance Yeast"
Ginger Beer: • We made a BETTER Ginge...
Blowoff: • Airlocks and Blowoff T...
Racking: • Racking Homemade Mead,...
Pasteurization: • Easiest Way to Pasteur...
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Star San: amzn.to/3Lvz9cs
Stainless Steel Funnel: amzn.to/4fa22IE
Nylon Strainer: amzn.to/3y4vn6y
5 Liter Glass Fermenter: amzn.to/3yFiEXW
5 Liter Plastic Fermenter (this is a great alternative to the glass one we used in the video) : amzn.to/3VrOMar
Our Favorite Pitcher: amzn.to/4f7cGQv
pH Strips: amzn.to/3SfKfWR
Hydrometer: amzn.to/3x8zsWY
Graduated Cylinder: amzn.to/3Ya0f0j
Baster: amzn.to/3xRYJ8o
Auto Siphon: amzn.to/46aoJIu
Scale: amzn.to/4cNplqf
Spaddle: amzn.to/4bM43IQ
Plastic Beer Bottles: amzn.to/4bbLZ9V
Carbonation Cap: amzn.to/3KUvJ2o
Carbonation Regulator: amzn.to/4euj2ZP
Bench Bottle Capper: amzn.to/3VREkcL
Bottle Caps Sample Pack: amzn.to/4c70g9q
Beer Tasting Glasses: amzn.to/3yPW4fy
Anova Culinary Sous Vide: amzn.to/3XvKjF6
12 oz Amber Beer Bottles: amzn.to/3WwbbUN
Fun T-shirts: city-steading....
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Homogeneous is pronounced a number of different ways in English. Yes, ho-mo-gee-nee-us is the accepted basic pronunciation, but ho-mah-djuh-nus is an acceptable regional (usually American) pronunciation. Ho-ma-djuh-nus is not "wrong", it is just different. I found a website that claims that approximately 170 differing pronunciations of homogeneous can be found scattered across the English speaking world. Oh, yes: insurance!
Interesting. When I checked they were different words and meant different things.
@@CitySteadingBrews From the Merriam Webster Dictionary:
homogeneous (adjective)
hō-mə-ˈjē-nē-əs, hō-mə-jēn-yəs
1: of the same or a similar kind or nature
2: of uniform structure or composition throughout (a culturally homogeneous neighborhood)
3: having the property that if each variable is replaced by a constant times that variable the constant can be factored out : having each term of the same degree if all variables are considered (a homogeneous equation)
So, yeah; same meaning, different pronunciation. Where did you check?
And here's one from the Oxford Dictionary of the English Language:
ho·mo·ge·ne·ous
/ˌhōməˈjēnēəs/
Note that they put the accent on the məˈ. You put the accent on the ge.
English be a funny language.
@patrickwilliams3108 yup!
I thought it was pronounced in-sure-hanz-ei?
Whenever you guys use your limes, I think of the compilation video you could make about your brewing adventures with your lime tree. That would be a fun video.
I'd watch that.
Botulism can't live on sugar below pH 4.6, but some researchers in 1979 managed to grow it in acidic conditions by feeding it excessive amounts of protein. It's not a worry with mead, but you might have issues if you try to ferment soy milk or something weird like that.
I like those score cards, perhaps you could make a printable version, and I could try to use your cards also
not sure how to work insurance i to this, but I am going to try this with lemongrass instead of the lime zest. This seems like the perfect beverage to enjoy after mowing the lawn!
I just used the half step pH strip roll for the first time. They are awesome! So much easier than the full step strips. I had to adjust the starting pH of an acerglyn and they worked beautifully. Thanks for the recommendation.
We find pH strips to be one of our most useful items lately.
Well now. I haven't watch you guys in awhile but this looks real good. AND.... I started growing ginger a few years ago, should have a sizeable crop to use this time.
Now I tried making ginger beer a few times. First batch, I tried making the ginger starter, rather than using yeast, and that was a total fail. (Might be the store bought ginger got nuked.) Next attempt, I tried adding oh, tablespoon of sugar into each pressure bottle then put my fermented stuff in. It NEVER carbonated at all and was so danged sweet, still tasty so I just used that to sweeten other brews that came out too dry. NEXT TIME though, and I don't know what I did right this time but that was DELISH. I just wish I knew why. I followed the same instructions as I did for the one that came out too sweet. Perhaps with different yeast? Don't remember. (Yea I know, take better notes.)
Now you guys made a tea. I WILL try that next time. One thing for sure it won't be so messy to rebottle. And I'll use honey. Got a good local supplier so no worries on that.
Thanks guys, cheers.
I LOVE GINGER MEAD!!! I just made a 5 gallon batch, plan to split it up and mix with different flavors...Mine is currently sitting around 9% ABV and dry but has great flavor, brewed with Kviek Voss at around 90-95F so has nice fruity esters
I've tried the tea method, juicing method and I have gone to just chopping the ginger in my food processor and just dumping it in and fermenting on it...I find I get the most flavor this way with a moderate amount of ginger
Exactly what I've been brewing for summer and sipping on as we speak! What a coincidence, unbelievable! ☺ Mine's a tad stronger though 😋
What's your recipe look like? I'd like to do this, but I was thinking of aiming for more like 12%.
Just did a ginger apple chai today! Costco apple juice and 8oz of sugar for a 3 gallon batch. I cut the ginger into little dimes, steeped them in boiling apple juice in a French press and all went into the fermenter. Made a chai spice concentrate also with the juice. A little nutrient and pH balance and EC 1118...
This is one of my favorite brews! It comes out at about 7%.
Word or advice, after capping it the first go rotate it 180 degrees and pull the lever down a second time. I've been doing this for several years and that double tap on the top seems to work best.
Good tip
Ah, you tested pH in this episode too! In a recent video you mentioned that there is no recipe for changing pH by a certain amount. That's absolutely correct! pH is a logarithmic scale! 6 -> 5 is 1/10 the change of 5->4, etc. pH adjustments aren't easy.
As far as repeatability goes, I struggle with pasteurization. I don't have a sous vide machine yet so it's hard for me to regulate temperatures.
I've also only tried to carbonate one brew and it turned out flat, I used 16oz flip top bottles and didn't have a gauge like you guys have.
All my missing items are the reasons wishlists, birthdays and Christmas are for!
Also that carboy is beautiful.
The tools definitely help.
Your new fermenter , the bubbles will stir!!!!!! watch it!
Absolutely making this one next. I love both mead and ginger, so can't go wrong there.
Personal favorite for the summer came from an experiment 2 years ago. I got some frozen strawberries and made a syrup from them by getting a large glass pot with lid and putting a layer of sugar, then a layer of strawberry, another layer of sugar and so on until I ran out of strawberries (was about 2kg of strawberries and equal weight of sugar). Then put this pot in the fridge for a week while the sugar drains the liquid from the berries. Strain it, and run some water over them to get all the sugar so you get the syrup and water it down until desired sp gr. I usually go for about 5 liters must from 2kg strawberries. I do not leave the strawberries that strained off in the must, though I imagine you absolutely could. I blend those and mix with a thick yoghurt (Skyr works best) for an excellent breakfast.
Add some nutrient, Lalvin 71b, and off you go. Beware, this is a VERY active ferment so you might need a blowoff tube. in conditioning, I added some oak chips for tannins and that was about it.
You end up with a very light white wine-like strawberry wine that is just excellent on a hot day when chilled.
I've been lucky with all my ginger brews - LUV them! Honeyyy...mmmm
Oh my that fermenter is a lovely shape. I know I’m a bit odd but I love a good looking fermenter 😂
I know. There's nothing sexier than a fermenter with dangerous curves, 😂
Insurance
Is that yeast/ Insurance Yeast, new stuff & not your yeast that doesn't always fulfill their destiny.
🇦🇺 hello from the Fleurieu Peninsula in South Australia
This insurance doesn’t send my heart racing because of premium increases. 😂 🍻
"...BUT(T)..."
(insert image of random posterior)
🤣🤣🤣
I am drinking a version of this I made a few months ago. Light on the ginger but excellent in this 90 degree weather. My first one in my Keg.
I made a Ginger Hydromel it finished just over a month ago, it was awesome
With the shape of the new fermenter, this seems even more like a science experiment than it already is. Haha
Agreed!
Thank you for the walkthrough of how to carbonate, been looking at doing it myself. Brilliant as always.
“nothing to see here”… hahahhaa LOL! Brilliant!😂
I LOVE that fermenter! Next time I get one it will be that 😊
Hey this was tested on my birthday haha! Love the content!
I like to do everything on top of a scale. That way, i know how much water im adding even when its been boiled into a tea. Probably not that important since we work off specific gravity anyway. But in my mind it helps with repeatability.
It definitely helps keep you on track.
What I would do with the bottle capper is bolt it to a big heavy cutting board, but you'll need a recess at the bottom for the bolt head/nut so it lays flat on the table.
Sure, that would work too.
Recipe looks amazing. I noticed that by the time you tasted during adjustments and after, the citrus peel was never really mentioned again. It seemed to be all about ginger, honey and sweetness. Do you think it really added to the flavor? BTW your natural carb method is amazing. No more problems with non-fermentable sugars killing yeast. Happy Brewing.
It adds a bit of backbone.
yum.. this looks like my kind of beverage... might have to try it.. I guess I had better invest in a ph tape? and citric acid and Potassium Bicarbonate.. (just to have it in my brew stash) I really like hydromels
Always good to be prepared.
Love the video. So no leaves from the tree LOL 😂
Did you pasteurize the remaining bottles with the cap on or removed the caps and reinstall after pasteurization............I'm very new and brewing my 1st batch of traditional mead. Love the channel....
Caps on or the would lose carbonation 😀
Nice. I think I’d like to try this brew!
Just made a batch myself. I do it on the regular
At first I liked the “spam a word”, but I’ve noticed that lately I haven’t been leaving comments on your videos, where as before I always did. Its occurred to me that it’s likely because I’m also a person who doesn’t like to be told what to do, and it’s also making commenting feel like a chore. I come here to relax and learn and I don’t like feeling like I’m suppose to be commenting something in particular. ❤🎉
You can say whatever you want. You just did 👍
I agree, a helpful hint is to not " get dumb " with your brew....😂 just.....don't. You can think about it, just don't put your plan anto action......😂
for those of use just starting out, who many not yet have acid blend and potassium bicarbonate, are there everyday things that can be used instead? Such as maybe Baking soda instead of potassium bicarbonate, or will this cause issues/off-flavors?
You can use baking soda instead of the potassium bicarb, but... if you add too much it will taste salty. Acid can be from lemon or lime juice.
Looks likely for me! And I’m with you on “homogenous” pronunciation. Often the variations in pronunciation is colloquial. I had a professor that said fauw-cull-tee for faculty. I thought she had a stroke! It was just her north-eastern “accent.”
Marion Berry Braggot, Rogue Brewery here in Oregon made it and it became my favorite. They don't make it any more as it was a limited run. Would love to know how to make it
I couldn't say, sorry.
Thank you so much for all of the content! I always look forward to being surprised by what comes out next. I do have a bit of an odd situation I’d love your insight on though. I’ve got a very simple juice only cider batch running right now and it was the first time I’ve used SafeAle S04 where I usually use 1118. At first wracking it didn’t really taste like anything (a little bitter but not much else) before sweetening and developed very little character after sweetening. Has it been your experience that S04 tends to flatten things out? Also, have you ever back sweetened with juice or frozen concentrate to kick up the missing flavors? Thank you so much for always being so creative with your brews!
Never had that with s04 but have with 1118 😀👍
We cannot find apple frozen concentrate in our area!
Ah, ok. I have used it at the beginning of fermentation before, just hadn’t experimented with it afterwards. Thank you for your insight.
Ever heard of tepache? Saw it on another channel. Not a brewing one. Its made with pineapple rind, water, and sugar.
Yup! We just have yet to do one.
A couple of c-clamps would work for holding your capper to the table
Yeah, but I'd rather not take a chance at scratching up the table.
@@CitySteadingBrews you can always put a slip of cardboard between
@@samm1926 yeah, still can damage it. For the amount we need to do this, holding it seems to work.
I'm going to do this one next I think
INNNSSSUUURRRRAAANNCCCCEEEE
I like your intro.
Thanks.
The one kind of insurance I can get behind. LOL
Enjoying your channels. I'm new to brewing, haven't yet started, but it seems quite enjoyable.
You say alot of times, this tastes/smells young or green. What is the profile you are describing?
Thanks
Hard to explain, but usually rough or raw... not melded together yet. That sort of thing.
@@CitySteadingBrews thanks
Nice yield
Awesome recipe. I was looking at your background shelf and wondered if you drink Spirits? Do y'all have a favorite spirit or wine?
I tend to like whiskey a bit 😀
Insurance will do it
I imagine my score on this one would be....FORTY-TWO!😅
Lol
Thanks so much for your awesome videos. I enjoy your tutorials.
Ive been watching loads of videos over the past few weeks and today I finally got to actually giving my first brew a shot.
Although this ginger hydromel is a little more complex to pull off I chose this because ginger ale is something I also wanted to try to make so why not mash the two together.
The starting gravity came in at 1042 so I figure I should still come in under 6%ABV before carbonation.
Being a complete rookie my question is how long on average should I expect to have to wait to see first signs of fermentation? (bubbles in the airlock)?
Usually up to three days. 😀👍
@@CitySteadingBrews Day 3 and still no obvious signs of fermentation 😔
The only thing I can think of is that may be a problem is the health of the yeast I purchased from my local home brew shop.
The temp has remained within 2° of the dead centre of the correct temp range for the mangrove jacks M05 yeast I used.
I guess at this point I’ll just wait a couple of weeks and hope for the best. Maybe it will kick off. Maybe not.
Interested to hear your thoughts.
If you see no bubbles in the brew at all, just pitch new yeast.
@@CitySteadingBrews ty.
@@CitySteadingBrews Somehow the brew has fermented out beyond dry without me seeing a single bubble in the airlock.
Do you have a community where we can chat & send pics?
Basically lawnmower beer
Have you guys ever made or tried a chamomile mead/wine? We have a lot growing wild and were thinking about making a batch.
We have not.
To get a more commercial. ginger ale flavor, how about adding caramelized sugar when back sweetning?
In commercial ginger ale they list "caramel color"
Don't know. Not something I have tried.
Have you got a video about the difference between potassium and sodium bicarbonate?
Nope. Sodium bicarb in large amounts will make your brew salty. Other than that they both raise pH.
you should PH strip the ginger to find out what it is.
I don't know if you have been asked this question already but have you ever used or thought about using kveik yeast?
We get asked a lot. We have some and will use it at some point. Too many people act like it's some magic strain. It's a more heat tolerant yeast is all. We don't ferment in 90 degrees though... 😀
What App do you use for your ABV Calculations? Or is it just the calculator app on your phone and your knowledge of the constants like the 131.5 multiplier with specific gravity you used for this Low ABV product?
I just use the formula (og-fg)x135=abv or 131.25 for lower abv stuff.
Hope your INSURANCE policy covered the previous 'incident' involving your bottled beverage. ;)
Me pausing it on the butt picture thinking it was something to do with botulism 😂
APPLE GINGER CIDER
Hello, I have a question about the use of Potassium Bicarbonate. It seems that I have better access to food grade Potassium Carbonate or Calcium Carbonate. Do you have or know of anyone with experience using either of these two? In the EU it seems that they do not differentiate between Potassium Carbonate and Potassium Bicarbonate both going by the chemical E-number E 501 even if one seems to be more alkaline than the other
Those work too.
So im making your other ginger beer recipie , its been going for about a week, it started to slow down so i took a reading its at1.010 going to go another week on it at least, i had a question about carbonation , im a bit scared to carbonate in bottle , so can i pasteurize it and just carbonate it using a soda stream?
It's messy but some have gotten it to work.
I use allulose to back sweeten my brews then add granular sugar to carbonate...I have a lot of trouble getting it to carbonate. Do you think the allulose effects the yeast ?
Some are starting to say it can.
Thank you for being available. Love your channel and appreciate what you all do. Have a great week.
I couldn't get tht same insurance from that lizard or a caveman. Looks like a light beer. Looks good to me from Ohio.
Don't know if you've done a video on this or not, or have talked about it in a video, but curious if you can use a natural sweetener like Stivia to sweeten a brew after fermentation?
ua-cam.com/video/21ZVCE0owMo/v-deo.html
Stevia tends to leave a weird aftertaste. And unless you're using the leaves, it's totally not natural.
specifically : ua-cam.com/video/21ZVCE0owMo/v-deo.html
@@jamespreston7823 thank you...
I'm curious to know why the PH reading was important for this brew in particular? i have not seen that done before with any other brews
We started doing it all the time as pH is important in brewing. We keep learning new things to improve all the time 😀👍
@@CitySteadingBrews I see! it looks like i've been binging your videos from over a year ago or so. I love the channel and thanks for putting so much out there. i finally took the plunge this past weekend and bought myself a brew kit. My first cider brew is going strong in the kitchen (not hard cider bcos I'm Aussie and cider is just cider here)
Awesome! Best of luck.
OHHHHH I posted my last comment before watching all of this.
INSURANCE YEAST!!!!!!!!!!!! insurance insurance.... lol. Love your bottles there but I already have those ones with the flip on lids, meant for pressure and I don't need to buy another tool. Now I have yet to EVER pasturize. I will have to find your video on that again. So far my batches resulted in only a few bottles, and I'd open them every day to release pressure and judge based on the fart sound how pressurized it was. When it just goes pssst I figure it's done. yea nowhere near as specific as yours. Now I MIGHT have to find that pressure gauge you have. Wonder if it would fit my bottles???
Yeah, the right tools will make it much safer!
@@CitySteadingBrews HEY I got a question for you. We bought a carbonation machine which is capable of doing other liquids besides water. SO.... is that doable? Maybe make a ginger wine, then pop it onto the carbonation machine? Sure would save time and frustration hoping it will carbonate. AND no need for (here it is again. lol) insurance yeast. Just carbonate, done? Would that work?
I see that you have some Flying Bee Ranch honey on the shelf behind you. Curious which kind you have. I've been using their honey for a few years now.
That one is meadowfoam
Hi! Newby in making mead and I have a problem. So, I made a batch of berry mead months ago and forgot to strain the death yeast.
After separate the death yeast from the other liquid, would that be good to consume?
Thanks for the answer!
You can rack it off the lees, yes. Should be fine so long as you don't see mold or anything like that.
ua-cam.com/video/-X00d3C14z0/v-deo.htmlsi=x2TUyeW9DRYY4laS
@@CitySteadingBrews thank you!
What temperature did you ferment at?
Just our typical house temp... around 73-76f
How long it took from start to finish?
A few weeks.
Will the Carbonation cap fit on a soda bottle?
I have not tried. Maybe?
Mine do.
Why not add the insurance yeast to the batch instead of each bottle?
It doesn't mix evenly.
I always say homogenous (the incorrect way apparently) although I'm British so take it as you will
Have you heard of lavender honey
Sure. Haven't had it though.
Hey, you kind of scare me that you tested this with a PH strip for how acidic botulism likes things to be. Is that because of how low the ABV will be compared to other brews you've made in the past? I have never looked at the PH, but have a similar batch (but higher abv, 3 lbs of honey for mine) about to finish, should i be worried?
I know you said its not a huge concern, and I have made about 20-30 gallons of mead since the last many months of subscribing, but i still worry when it comes to something so dangerous.
In short - when should i be worried about PH, and when should I not care?
Also, Insurance
I would check most times tbh. It's rare to be high. It's normally too acidic.
Thanks!
Insurance
In Sewer Ants
?
@@CitySteadingBrews A Discworld reference. A mispronunciation of insurance.
@@CitySteadingBrews the translation of an Agatean concept brought to Ankh-Morpork by Twoflower. This must have worked well in the Aurient, but Morporkians soon found the opportunity to reap windfall profits of thousands of percent irresistible.
The ensuing chain of events included the Great Fire of Ankh-Morpork, the formation of the Firefighters' Guild, and Charcoal Wednesday.
Blown by the up-draft, the scorched parchment of the Inn-sewer-ants polly-sea floated across the Disc. It came down on the Brown Islands where the natives laughingly worshipped it as a god. For the next seven years they received good rainfall and bumper harvests of crops.
A research team of UU wizards later dispatched to study this event finally concluded; " _it only goes to show_ ".
Thats not a tea in the same way a Kirby is not a "hoover" (as in someone needs to hoover this place) and how using bing or yahoo is not "googling" for something.
p.s. what you could have done is clean out the pan then pour from your pitcher into the pan till it is about the same level it was before then pour the rest into the fancy jug :)
Hoover itself is a brand name. The generic word is vacuum cleaner. 😛
I looked up tea and the definition includes what we did 😀
You got a fancy fermentation vessel and you're not using fancy honey. Kind of disappointed😢😢😢... Just kidding 😂😂😂... It's cool looking
Ehh... fancy honey in a hydromel seems wasteful 😜
Okay here's a terrible experiment: water, yeast, and sugar. Only those ingredients and just see how it comes out. Maybe it would be bland on its own but good as a base for other mixed drinks?
ua-cam.com/video/Z62VeCwrBKg/v-deo.htmlsi=0hCrn4jJGogYf4yA
I would argue that your repeatability score was too high as it didn't seem like you took into account equipment. You need a few specialized items to repeat what you did.
You always do.
@@CitySteadingBrews true but what I'm referring to is the large contraption that requires two people or some way to fasten it to a table just to a cap a bottle as opposed to a beginner just using swing top. Add in your pressure gauge which, if I remember correctly, is not store-bought.
You could use any bottle. We just chose to cap and the gauge is direct from Amazon.
now your talking
What is this in-sewer-ants?
INSURANCE
Why why why! Did you just ruin a hydromel with ginger, you should have made it with grapefruit da da da
Feel free if that is what you prefer. 😉
Seriously. Did you completely forget that you didn’t measure the water and didn’t tell the audience how much honey, ginger, tannins, and lime zest you used. It is like a 0 on repeatability. INSURANCE!
Erm... we did say volumes in the video, the only one that isn't mentioned is water. Also, all the volumes are in the description. We gave the gravity target we hit too, so you can simply add water til you get there as that makes more sense than blindly saying "X amount".
Insurance