Monday, April 23, 2007

Ginger Mead

inkiväärisima / ingefärsmjöd

Note: apologies for the lack of decent pictures! Today was a rainy, dismal day, besides which, I don't really have a finished product yet. I'll update with more pictures later in the week.

It's that time of the month again - Leftover Tuesday! This time, I'm using some extremely potent ginger syrup, a by-product from making crystallized ginger, to make a slightly different version of a very topical Finnish treat: mead, which is typically served with May Day fritters or doughnuts on, yes, May Day (and Walpurgis Night, the day before).

ginger mead

Now, making Finnish mead isn't quite as involved as brewing in general, nor does it produce a beverage with any more than a negligible alcohol content. You don't need any special equipment - I've even made it in regular plastic bottles - or ingredients, since it's made with regular fresh yeast. What you do need, however, is a bit of time and patience, and since I only bottled this last night, I can't even tell you what it tastes like yet. I'll be making a post on regular sima later in the week in honor of the upcoming Walpurgis, but if you want to get some ready by the 30th, here is a very typical recipe.

Of course, for the impatient among us, there's always ginger ale - a splosh of ginger syrup, another of soda water, and some ice.

ginger ale

Look for a roundup of all the fabulous leftover ideas over at Ceres & Bacchus later in the week.

Ginger Mead

350 ml strong ginger syrup (leftovers from making crystallized ginger last week)
125 g dark brown sugar
250 g caster sugar
4.5 l water
1/5 tsp fresh yeast
(raisins)

Dissolve the sugars in about half of the water. Mix with the syrup and the rest of the water in a large pan/jar/bucket and leave to cool a bit. Once the mixture is lukewarm, sprinkle on the yeast (yes, that is one fifth of a tsp) and stir to dissolve. Cover loosely and let stand at room temperature overnight.

Once the mixture has started to ferment the following day, strain through a sieve into bottles. Sprinkle a tiny bit of sugar and some raisins into each bottle, then close tightly. The mead is ready when the raisins puff up and rise to the surface, about three days at room temperature or 5-7 days in the fridge.

Be careful when opening the bottles - it can be very fizzy!

17 comments:

Brilynn said...

I hadn't seen your original candied ginger post, but now that I have, I'm definitely making some! I can eat it like candy too!

Mary said...

This looks so delicious. Ginger is one of my favorite flavors, and something my sister swoons over. I know what she's getting for her birthday (this and the crystallized ginger. Thanks for your entry.

deinin said...

Brilynn - yay! Everyone here looks at me like I'm crazy when I talk about how insanely good it is. And this in a country where people eat ammonium chloride-flavored liquorice...

Mary, thanks for hosting! I hope your sister likes her present.

Freya and Paul said...

Delicious! I'd love to give making the candied ginger AND the delicious drinkable by product a go! They both look wonderful!

joey said...

I'm so curious as to how this tastes...looks interesting! And your candied ginger post below is tempting. We can get them here but your homemade ones look so much better :)

deinin said...

Freya (I'm guessing): there's certainly no sense in making the crystallized ginger and not making this. There's only so much you can do with super strong ginger syrup, after all...

Joey, truth to tell, so am I! It'll be ready in a few days...

Kent said...

The beets, the mead, the nettles...it is midnight here in Minnesota, & spring, & spinach is half-high, mushrooms & asparagus - a ginger mead would be perfect, though half the world away.

digunderground said...

Its not a mead... Meads require the addition of more than 80% honey, and there isnt any in this. In all actuality you are essentially making a very low alcohol percentage rum. Rum is the result of fermented raw sugar, usually brown sugar but white sugar is ok too.. sorry to correct you, but I love my meads and this isnt one without honey :)

Kamagra said...

Don't apology because of the lack of pictures because the article is very clear, actually it made remember when I made a beverage made of ginger and other ingredients it was perfect because when you are exposed to the sun you get so drunk.

Health News said...

Thank you for introducing me the wonderful information.And .....Totally boring.!

Miami Information said...

wow this recipe loos very interesting, maybe for a summer day with the friends, oh and why not to the kids of the house

sex shop tienda said...

This won't have effect in reality, that's exactly what I think.

Ideas de negocios said...

Thanks for taking the time to discuss this, but I am firmly convinced of this and love to learn more about the subject. If possible, acquire knowledge, would you update your blog with more information? It is very helpful to me

viagra said...

Hello, i think that this post is very good, i would like to read more about it

brand name viagra online sales said...

I am thoroughly convinced in this said post. I am currently searching for ways in which I could enhance my knowledge in this said topic you have posted here. It does help me a lot knowing that you have shared this information here freely. I love the way the people here interact and shared their opinions too. I would love to track your future posts pertaining to the said topic we are able to read.

Viagra said...

These drinks look so refreshing!

Elliott Broidy said...

Thanks for the recipe. Gonna give this a try.