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Thread: Ginger Mead

  1. Default Ginger Mead

    Well here is a bottle of Ginger Mead

    [attachment deleted by admin]

  2. #2

    Default Re: Ginger Mead

    TBD,

    Pretty color. Looks like you had a corking problem, though.

    -David

  3. Default Re: Ginger Mead

    Just a tad David, I usually get 1 of them out of every case I cork, I have been trying to fine tune my corker and athough I havent figured it out totally yet its getting better...lol

  4. #4
    Join Date
    Dec 2003
    Location
    Brisbane Australia
    Posts
    654

    Default Re: Ginger Mead

    I use a sanitised piece of e-string guitar wire (the smallest one) inserted into the neck of the bottle while corking (then pulled out once the cork is inserted),
    which allows the pressure to dissipate and makes the cork go in easier - HTH.

    I don't even use one of those metal corking devices, just a plastic push-by-hand corker ($10).

    I also soften the corks in near-boiling water - but I've heard there are draw-backs with this.

  5. Default Re: Ginger Mead

    Thanks for the tip, I may have to give it a try

  6. Default Re: Ginger Mead

    I like your label. But I can't stand horns on a viking helmet!

    The sword is right though.

  7. Default Re: Ginger Mead

    well I popped the cork on one of the bottles of Ginger Mead.....WOW the ginger flavor came through nicely and the sweetness was between dry and semi sweet maybe 1.005 sg but I didn't check it was chilled to 35 degrees and it tasted so wonderful just didn't think of checking the sg

  8. #8

    Default Re: Ginger Mead

    TBD,

    Way to go! I love the pale color on that -- really fine and crisp-looking. Great job!

    -David

  9. Default Re: Ginger Mead

    Thanks David, also thanks for the great logbook entry on my new web site. I added a Got Mead Banner to link to this site on my home page, thought it was the least I could do for all the help ya'll have given me getting my meads to the next level....Thanks again to all here...

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