Zingimel (Ginger Mead)

• 2-1/2 lbs clover honey (you can use any honey)
• 1/2 oz ginger root, peeled and sliced crosswise
• juice of one large orange
• water to 1 gal
• 1 Campden tablet
• 1/2 tsp yeast nutrient
• 1/4 tsp yeast energizer
• 1 sachet Lalvin 71B-1122 (or Red Star Pasteur Champagne) wine yeast

Heat 1 quart water to perhaps 120 degrees F. and stir in the honey. Cover and remove from heat.
Meanwhile, brought a separate 2 cups water with the ginger root slices to a gentle boil. When
ginger slices begin to turn translucent carefully strain water into honey-water, discarding the root
or saving for a mild tea. In primary, combine two quarts cold water, orange juice, yeast nutrient
and energizer, and combined honey- and ginger-waters. Bring volume up to one gallon, cover and
allow to cool to about 80 degrees F. Pitch activated yeast and recover primary. After 2 days stir
daily until s.g. drops to 1.010 (mine did this on day 9), then transfer to secondary and attach
airlock. Ferment 30 days and rack, add a finely ground and dissolved Campden tablet, top up and
reattach airlock. Wait 60 days and rack again, then repeat after additional 60 days. After third
60-day period, inspect bottom of secondary for sediment. It should be clean, in which case you can
bottle the mead, but if a very light dusting is visible rack once again and bottle after a few days.
Bottle age at least 3 months and serve chilled. [Author’s own recipe]