Ginger and peach go well together… when the balance is right… which this is not.

Now, don’t get me wrong, I LOVE ginger in my food, I love candied ginger, I love GINGER ALE, but I’ve discovered that I do NOT love ginger mead.

I’ve had well made ginger meads before, and while my friends loved them, I didn’t. It’s a bit frustrating because I love ginger in every other form… anyway, I decided to try making my own, thinking if I could lighten the ginger that perhaps I would enjoy it more!

News flash, the ginger is too heavy, so if you’re inspired to re-create this mead, BE WARNED! The balance is also off – at this time I was not adjusting tannins and acids – the ginger is far TOO overpowering, and there needed to be WAY more peach present!

IF I made this again… or if I had any advice to give, it would be to go hard on the peach, and really light on the ginger. Don’t be afraid to boost the body and mouthfeel of your mead with some acid and tannin – this needs it, trust me!

Primary:
1/2 pack Lalvin 71B yeast
2.5 lb Orange Blossom Honey (Feel free to change this up)
4lb Peaches – Frozen & Thawed & Peeled (Note: leave the skins on)
Black tea steeped (Don’t need this if using wine tannin, and tea will impart tea flavor)
Follow TOSNA 2.0 nutrient schedule & GoFerm

Secondary:
Rack
Stabilize
Added 1lb 11oz peaches (Add more, the more flavorful, the better)
1.4oz Sliced fresh Ginger – Add LESS

Flavor was so flat that I added peach juice which did not pay off.
Add acid and tannin to balance, and perhaps some dried peaches & apricots to boost flavor if needed. You will really need some flavorful, ripe peaches for this mead to work.

Clear & Bottle