Root of All Evil

Root of All Evil (Havoc)

1/30/2017

Root of All Evil is Havoc Mead's very popular Ginger Mead. It's surprisingly well-balanced between the dry honey flavor and the ginger spice.

Root of All Evil Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.9% abv.

Ingredients:

7.25 lbs Raw Wildflower Honey
4.5 Gallons Water
1 oz. Wyeast Wine Yeast Nutrient
5 Campden Tablets (if desired)
1/8 Cup Lemon Juice
1 oz. High Quality Ginger Powder
5 packets Lalvin D-47 yeast

Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate.
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 82°F (28°C).
Add lemon juice and ginger powder after 4 days.
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

9 Comments

Ian MacLeod

4/27/2017 11:53:58 am

I notice this recipe calls for 4x the usual amount of yeast nutrient compared to your other recipes. Any reason why?

Ricky the Meadmaker

4/27/2017 11:57:12 am

Just a typo! It should be 1 oz. nutrient. Good catch!

Lucas Bagley

10/23/2017 02:19:58 pm

Does this recipe not require any degassing?

11/2/2017 08:03:57 am

Degassing isn't necessary, but can always help remove sulfur-y flavors if they develop during fermentation.

catherine schneider

11/3/2017 10:13:02 pm

Hello. So I've told you, multiple stores (that will order for me), and about 100 people that the Root of All Evil is my favorite beverage. We were told that this has 0 carbs. Is this true? I think your nutritional info was on the verge of coming out at the time, but I can't find anything online. Will you email it to me or post here if you have it? Thanks! Keep up the good work. P.S. - will you also explain how you use all that honey and have 0 carb result if this is so? Thanks again.

Kelly

11/13/2017 03:44:04 pm

Hi Catherine,

We're glad you enjoy the mead so much, and thank you for reaching out to us! Root of All Evil is a dry mead, so it has almost no carbs. We don't have official testing yet, but there is almost no sugar left after fermentation, so the carbs should be very low if not actually 0.

In answer to your second question, during fermentation, the yeast consumes the sugar in the honey and creates alcohol and carbon dioxide, thus turning all those carbs into booze and bubbles!

The alcohol created is, of course, caloric, but not technically a carbohydrate.

Peter D Day

4/8/2018 08:18:27 pm

Hello Ricky, thanks for the recipe. Just wanted to make sure this is not another typo, no offense intended, but that is a tiny amount of lemon juice for a five gallon batch. Will there be a hint of lemon in this mead or is it there for ph purposes? And your answer may answer my next question but is there any downside to adding more lemon juice. Regards, Peter

5/4/2018 01:58:45 pm

No offense taken! The number is correct; it's very subtle.

The idea is that you shouldn't be able to taste it, per se, but you'd know if it was missing.

That said, there's absolutely nothing wrong with increasing the lemon if that's your druthers. All of these recipes are really just a jumping off point!

Eric

5/22/2018 09:13:46 pm

Hello. I'm giving this a try and my fermentation seems to have gone a little cool, but is still very active after 4 days. Do you have a suggested gravity target to rack and add the Ginger and Lemon juice?

Thank you for the recipe. I look forward to seeing how this works out.
Eric

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Root of All Evil (Havoc)

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