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Barshack Gingermead (from The Complete Joy of Home Brewing - by Charlie Papazian)

A home-style Barshack Gingermead (from The Complete Joy of Home Brewing - by Charlie Papazian) made with Bls Light Honey, Corn Sugar, Gypsum, Citric Acid, and Yeast Nutrient. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 7
• 1 1/2 lb
• 1 1/2 tsp
• 1 tsp
• 3 tsp
• 1 oz
• 1/4 tsp
• 3 oz
• 3/4 cup
• 1 pkg

Method (preview)

1. 1

   Boil in 2 gallons of water the honey, corn sugar, ginger, gypsum, citric acid, yeast nutrient & hops for 1 hour.

2. 2

   Add the Irish moss during the final 10 minutes of boil.

3. 3

   Turn off the heat, and chuck in your fruit if you are using it.

4. 4

   Allow to "steep" for 15 minutes.

5. 5

   Pour the wort into an open plastic primary fermenter and add enough cold water to make it up to about 5 gallons.

6. 6

   When cooled to around 25C add the yeast.

7. 7

   After around 7 days rack to a secondary fermenter, through a coarse strainer to remove any fruit etc. You may like to scoop out as much as possible first, trying not to disturb the wort too much.

8. 8

   Age for 1-1.5 months in the secondary.

9. 9

   Bottle with the 3/4 cup of corn sugar.

10. 10

    Add the herb flavouring - made into a "tea" if you are using it at this point.