Similar to hard lemonade but with a pink hue, the pink hue is achieved with the addition of strawberries which not only add colour but also extra flavour.
15 to 20 lemons, chopped finely and include peel
50g grated ginger
5g Mint leaves
200g strawberries* frozen
500g lactose (vary to taste)
5g yeast nutrient
10g cider or champagne yeast
1. Add dextrose, lemons, ginger, mint leaves and lactose to 5 litres of hot water and simmer for 25 minutes.
2. Pour 10 litres of cold water into your fermenter then pour in the hot mixture through a sieve or straining bag.
3. Stir and top up with cold water to make 23 litres. Add yeast and nutrient when temperature is around 25°C.
4. Fit fermenter lid and airlock. After 4 days open fermenter and add strawberries*.
5. After 1 week check gravity using hydrometer, once gravity is stable for 2 consecutive days bottle using 2 tsp sugar per 750ml bottle. Let the bottles condition in a cool, dark position for at least a couple of weeks.
*You can vary this recipe by substituting out or combining the strawberries with other red fruits such as cherries, raspberries, red grapefruit, red grapes or cranberries.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.