View Full Version : Ginger Lemon Mead

03-27-2015, 05:25 PM
Hi all. It's my first mead fermantation. I started with a 1.105 density 20 lt citrus honey must on open fermantation and it's been a week so far. Density is 1.047 at the moment. I firstly added 2 table spoons of tartaric acid, dropping ph from 4.6 to 3.9 at the beginning of fermentation. But during ferment, ph dropped to 3.3, so I had to add 2 teaspoons of K2Co3. Ph is 3.56 now. I used a local Turkish yeast brand which says temperatures between 18-25 C is good, while there's no info about the alcohol tolerance of the yeast :cool:. My fermantation temperature was around 22.5 C which is equal to 72F.

Until now, I have added 2 gr of tannin, 20 g of Fermentis Bioferm yeast nutrient and 14 g DAP. The mead tastes slightly acidic, bitter and plastic at the moment.

With the current speed of fermentation, I expect the density to drop below 1.04 by tomorrow and I'm planning to rack it to an airlocked carboy.

I really like ginger - lemon combinations, so my original plan was to add 250 gr sliced gingers +1 lemon zest + 400 ml of lemon juice + 5 cinnamon sticks at the carboy stage. My questions are;

- Did I made any mistake so far?
- Is it wise to add that much ginger and lemon, regarding the current acidic and bitter taste of the mead? Can I drop ph below 3.2 at this moment without a problem?


Medsen Fey
03-28-2015, 02:35 PM
It sounds good so far. It might have been better to hold off on the acid addition at the beginning, but since you have adjusted the pH, it should ferment without problems.

I would not rack until the gravity stops dropping. When the yeast are done, you can rack and add the ginger and lemon zest. I'd taste it before adding lemon juice. The tartaric acid may have it tart enough. That much ginger should be fine. You might need more lemon zest; your nose and taste buds will tell you.

I'm not a fan of cinnamon with my ginger, but that is strictly a personal preference.


03-29-2015, 07:49 AM
Thanks for the help. I added less lemon juice, more zest and no cinnamons.Meanwhile, I had to rack at 1.030 point, since i couldnot fit an airlock to the primary fermentation bucket.

Medsen Fey
03-29-2015, 09:07 AM
My point was that you do not need an airlock until the yeast are done, and when you rack, you leave a lot of active yeast behind which can slow down (or sometimes stall) a fermentation.