How To make Barkshack Ginger Mead
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 extract
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 approximate flavor profile. Serve well chilled.
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All Grain Beer Brewing: Another Apocalypse Themed Brew
This is my first attempt at all grain brewing, solo.
I basically took all of the left over ingredients I had from brewing a previous all grain bitter recipe with a friend and created this beer / ale with it.
I plan on conditionin / ageing this beer in bottles where it will remain until the eve of Doomsday. I plan on having quite a collection of aged beverages to drink on that night, this being one of them.
In the apocalypse line up so far we have a 2012 Doomsday Mead (Yet to be named)
and this all grain beer (also yet to be named). Both of which are fermenting away nicely.
For my next beverage, I'm thinking of perfecting some Super Atomic, High Alcohol Ginger Beer.
For more on this, previous brews and up and coming brews, visit us at:
Nani Moon Mead - KVIC-TV3 [Made on Kauai]
Stephanie Krieger presents the ingredients for her five varieties of Nani Moon Mead honey wine. Nani Moon Mead [sources] all of our fruits from independent farmers and beekeepers on Kauai.
Mead is an alcoholic beverage where the primary fermentable is honey, so mead can be dry or sweet, it can be fermented with different fruits or spices to give it different flavor profile. It's thought that mead was actually created on it's own when rainwater got mixed in with wild beehives, and that's when man discovered it.
I have 5 varieties of honey wine; Laka's Nectar, which is Kauai wild flower honey and mountain apple. The second is Pineapple Guava Sunset, and that is honey, guava and pineapple, we have a Winter Sun, which is honey, starfruit and passionfruit. A Ginger Spice, which is honey, starfruit, organic raw ginger, and organic spices. And then Cacao Moon, the one semi-sweet, which is macadamia nut blossom honey from the Big Island, infused with organic Kauai cacao and vanilla beans.
We are located in the center of Kapaa town, about a quarter mile north of the Safeway shopping center in the Yasuda Center. We do tastings Tuesday through Saturday, from noon to 5PM, it's by donation, and you can taste as few or as many as you like.
For more information, visit
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Location: 4-939 D Kuhio Highway, Kapa'a HI 96746
Phone: (808) 651-2453
Produced by KVIC-TV & myKauai
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Produced by Ryan Pointer, shot by Steve Sullivan and Bruce Smalling, edited by Ryan Pointer
Ebibe Mazery Cream Soad Mead
A honey mead that was made from a really awesome guy in Arizona! Keep it up brother!
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Learn how to make this ancient and delicious beverage. With Ernest Harrop's perfected metheglin recipe you too can enjoy a dry sparkling ginger mead. With very few ingredients and a short aging process this tutorial will change the way you think about mead.