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Orange Ginger Mead

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Orange Ginger Mead

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Beer Style: Metheglin  (26A)
Recipe Type: other
Yield: 5 US gallons



After several months it's just getting drinkable now. If I let a bottle sit in the fridge for about a week, and decant very carefully, it's very good, and gives one heck of a buzz.


  • 15 pounds, clover honey
  • 181 grams, grated ginger

Additional Instructions

Primary Ferment: 12 days at 65--70 degrees
Secondary Ferment: 1 month

Beer Profile

Original Gravity: 1.088
Final Gravity: 0.998
Alcohol by Vol: 11.79%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Combine honey, ginger, orange juice, 1/2 ounce of hops, and yeast energizer and bring to a boil. Remove a small amount of wort to be used for a yeast starter (Allow starter to cool, and add yeast). Boil the remaining wort 30 minutes. Add another 1/2 oz hops and boil for additional 30 minutes. Turn off heat. Cut 4-5 lbs of oranges in half, and squeeze into the wort. Toss in orange halves after squeezing. Let sit 12 min. Strain into fermenter sparged into cold water, while removing the orange halves and squeezing the last bit out (with clean hands---very hot---ouch!).