Battery_BreweryNJ
Well-Known Member
Ethiopian Mead(T'ej)
Honey: 12lbs (local wildflower)
Gesho Leaves: .5oz
Ginger Root(grated): 1oz
Yeast Nutrient: 1/2 tsp
Yeast Energizer: 1/2 tsp
Raisins: .5 lb
Gesho Sticks 2oz(dry hop)
Yeast: 71B
Get 1.5 gallons of water to 180 degrees, then add honey and stir well. Honey will bring level up to 3 gallons. Bring temp. back to 180 then add Gesho leaves, ginger, nutrient, energizer, and raisins. Cover and let sit for 30 mins. Cool to pitching temp add the gesho sticks to carboy and pitch yeast. Check gravity after 4 weeks. Ferment for 2-3 months to desired sweetness.
Website to find Gesho sticks and leaves: http://www.habeshfoods.net/category.sc?categoryId=4
Honey: 12lbs (local wildflower)
Gesho Leaves: .5oz
Ginger Root(grated): 1oz
Yeast Nutrient: 1/2 tsp
Yeast Energizer: 1/2 tsp
Raisins: .5 lb
Gesho Sticks 2oz(dry hop)
Yeast: 71B
Get 1.5 gallons of water to 180 degrees, then add honey and stir well. Honey will bring level up to 3 gallons. Bring temp. back to 180 then add Gesho leaves, ginger, nutrient, energizer, and raisins. Cover and let sit for 30 mins. Cool to pitching temp add the gesho sticks to carboy and pitch yeast. Check gravity after 4 weeks. Ferment for 2-3 months to desired sweetness.
Website to find Gesho sticks and leaves: http://www.habeshfoods.net/category.sc?categoryId=4