Help me out here folks. I'm going to do my second mead batch ever. I've decided this only because I love the combination of Green Tea and Ginger.
My first mead was 10 years ago. It was also a Metheglin but I used Lemon-balm. I thought I was using a lot of Lemon-balm but the flavor was barely there. Probably because I boiled it in the must. The Lemon-balm was unimpressive but the mead was, especially once it hit the 3 year mark. I shared my last bottle when it was 8 years old and it was wonderful.
So back to the topic at hand. I have no idea how much Ginger to use! Or tea for that matter but there are enough tea recipes out there that I have some guidelines. I have not seen any recipes with Ginger. As a starting point I'd even like to know how Ginger is used in soda pop, again as a guideline. So if anyone has come across or used Ginger I would like to know some details on flavor and procedure as well as quantity used per gallon.
FYI I want a dry mead, ~12% alc./vol., enough Ginger in the background that it is noticeable but not spicy and then that Green Tea tartness. Canada Dry has their Ginger ale with Green Tea these days and I'm drinking a lot of it, very refreshing. I'm probably only doing a 3 gallon batch but 6 gallons isn't out of the question because I'd like some extra for blending or adding fruit. This weekend I'm going to see if I can find cranberry flower honey or strawberry flower honey to use. I like Fireweed and that's what I used last time but I want some new flavor this time. If it goes well maybe I'll make more before another 10 years is up. LOL