Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


November 2018

Beverages Recipes

Duck Recipes

Pumpernickel Stuffing

Pumpernickel Stuffing Recipe
3 md Onions, chopped (1 1/2 cups) 4 tb Drippings from ducklings 3 c Slightly dry pumpernickel br...

read more

Barkshack Ginger Mead Recipe

Barkshack Ginger Mead recipe and other beverages recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Barkshack Ginger Mead recipe  PDF

7 lb Light honey
1 1/2 lb Corn sugar
1 oz To 6 oz fresh ginger root
1 1/2 ts Gypsum
3 ts Yeast nutrient OR...
1/4 oz Yeast e tract
1/4 ts Irish moss powder
1 lb To 6 lbs crushed fruit
3 oz Lemongrass, or other spices
1 pk Champagne yeast
3/4 c Corn sugar (bottling)
Boil 1 1/2 gallons of water, the honey, corn sugar, grated ginger root, gypsum, citric acid, irish moss, and yeast nutrient for 15 minutes. Turn the heat off. If you're going to add fruit (this is entirely optional, as are the spices) then fish out as much of the ginger root shavings as you can. Then add your crushed fruit or concentrate and let it steep for 10 15 minutes. Some ideas for fruit are: Sour cherries, blackberries, raspberries, blueberries, chokecherries, rhubarb, grapes, grape concentrate... go wild here. Pour the entire must (unsparged if fruit is added) into an open primary fermenter and add about 3 gallons of cold water. When cooled to 70 to 78 degrees, hydrate and pitch your yeast. After the specific gravity has fallen to 1.020 or within 7 days, whichever comes first, rack the brew into a secondary fermenter. Leave the fruit behind. Age 1 to 1 1/2 months in the secondary fermenter. Bottle with 3/4 cups priming sugar. If using spices or herbs as a flavoring, add them now by making a tea and adding them at bottling time. The flavors will be fresher and sharper. Some suggested spices are lemon grass, citrus peel (just the zest, not the white part), etc. If using cloves, cinnamon, or hops go lightly on these. Adding flavors in this manner also allows you to use different flavors in the same batch, since you're just adding a tea to the mead at bottling time. You can bottle two or three flavors at once this way This mead should age from 3 months up to a year to allow the harsh flavors to mellow out. Tasting at 6 months will show appro imate flavor profile. Serve well chilled.

Barkshack Ginger Mead recipe and other beverages recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
486 people have voted
Last Reviewed on 2018-11-13

Tuesday, Nov 13 2018 Download & Print Barkshack Ginger Mead recipe  PDF   Beverages recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Pennsylvania Sweet Potatoes In Tangy Sauce

New Cooking Recipes

Baked Salmon with Herb Sauce
Baked Salmon with Herb Sauce Recipe

1 1/2 lb Salmon fillet 1 T Butter 1 Salt and pepper 1/2 c Mayonaise 1 T Parsley 1/2 t Dill 1 Lemon wedges 1 Greens of onion, fine chop Cut fillet in 4 serving pieces. Place large side of fillet toward edge of pyre baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mi mayonaise, parsley, onion, and dill togerther. Spread mayonnaise mi ture on top of fillets and microwave Medium (50%) covered for 5 6 minutes before serving. Garnish with lemon wedges. If steaks are used, arrange with thin...

Cooking Magazines: Baked Salmon Recipes » November 2018   Baked Salmon recipes RSS   Thumsb up

Dish Of The Day

River Style Chili

River Style Chili Recipe
1 pound bacon finely minced 4 pounds chili ground beef 2 cups onion minced 2 tablespoons ...
read more

Category: » Ground Beef Recipes

View more dishes