Makes: 5 gallons (19 liters)
4 gal (15 l) spring water
12" (30.5 cm) ginger, grated
1 gal (3.8 l) honey, light amber wildflower
6 lemons, juiced with pulp
Boil 1 gallon (3.8 liters) of water in a large pot, turn off the heat, add the grated ginger, and let steep for 10 minutes. Stir in the honey to completely dissolve; stir in the lemon juice and pulp; allow to cool to room temperature.
Pour the must into a 5-gallon (19-liter) carboy. Shake vigorously to oxygenate the must. Top off with the remaining 3 gallons (11.4 liters) of water, shaking the carboy after each gallon to incorporate oxygen. Leave enough room for the yeast and headspace for fermentation.
As you can, shake the carboy vigorously to incorporate more oxygen.
Measure the gravity and add the yeast following the package instructions. Place the air lock and let the mead ferment at or near 68°F (20°C) for 2 to 3 weeks or until the airlock bubbles are less than 1 every 10 minutes.
Rack off the lees into another carboy. Bottle into champagne bottles when the mead reaches final gravity or when the mead is clear enough that you can see the text of this recipe through it.
Let the mead bottle condition for at least 10 days—the longer the better.
Serve chilled in champagne flutes or tulip glasses.
2 vials or packets of Wyeast 1056 American Ale or White Labs WLP001 California Ale Yeast
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