Raspberry Ginger Mead

Mead Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.00 gal	Style: Stone Fruit Mead (M2D)
Boil Size: 4.00 gal	Style Guide: BJCP 2015
Color: Red1	Equipment: Extract - Standard 5 Gal/19 l Batch
Bitterness: 0.0 IBUs	Boil Time: 15 min
Est OG: 1.073 (17.8° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 0.995 SG (-1.4° P)	Fermentation: Ale, Single Stage
ABV: 10.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs	Honey [Boil] (6.0 SRM)	Honey	1
1 lbs	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	2
1.00 tsp	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	3
0.25 tsp	Irish Moss (Boil 15 min)	Misc	4
2.00 oz	Ginger Root (Boil 15 min)	Misc	5
3.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	6
15.00 tsp	Citric Acid (Boil 0 min)	Misc	7
0.42 gal	Raspberry Puree - Vintner's [Primary] (50.0 SRM)	Juice	8
1.0 pkgs	Champagne Yeast (White Labs #WLP715)	Yeast	9

Notes

**recipe transcribed from original brewing notebook to the best of my ability Recipe is largely “Barkshack Ginger Mead” from Papazian’s book pp. 347-8. -“one large can” of Oregon Raspberry puree was added to the primary fermenter, I believe. -“light honey” was used -OG = 1.08 -pitched yeast at 74F -10/18 OG = 1.02 & racked to secondary / glass carboy. Skimmed off much of the fruit puree before transferring -10/21 OG = 0.01 -11/10 OG = 0.998 -11/23 OG = 0.997; bottled with 3/4c of corn sugar Note: This was still drinking well as of the last bottle in 2019 (17 years later)!

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