> A comment on the coconut milk. I did not use the stuff from the can, as
> it is processed and "junk" is added to it as a preservative. There is a
> coconut called a Thai young coconut, this is different from a regular
> coconut in that it does not have the hard brown outer shell. It is a
> white fibrous material that is soft and easy to cut off, once
> accomplished the very thing shell was cracked and the milk harvested.
> There is about 1 1/2 C. milk in these little suckers, and man o man is it
> fragrant.

The liquiid inside a fresh coconut is called "coconut liquor" or "coconut
water" and should not be confused with coconut milk, which is made by
simmering equal parts shredded coconut flesh and water, then squeezing out
and retaining the liquid thus formed. Coconut cream is made by using 1 part
water to 4 parts coconut, producing a richer liquid; milk can be substituted
for the water for an even richer product. "Cream of coconut" is sweetened
and is really only good for mixed drinks.

> I am really interested to know if anyone can offer
> recommendations on my first recipe. I am curious to know if I used
> enough ginger and orange zest in the primary fermentation, or if I should
> add more when I rack into secondary.

How much is enough? That's up to your tastebuds. Your ginger sounds good to
me, though I suspect the orange will be fairly light/undetectable. You can
only know by tasting.

****************

Randy Goldberg MD
Random Tag: He's dead, Jim. I'll get the tricorder; you get his money.

> Have you thought about using liqueur instead like Frambroise for raspberry
> and Crème de Cacao for chocolate. You add some sugar and alcohol too.
> It has worked for me in the past. You need to add about a 1/2 cup of each
> and then taste and adjust from there………

I have had good luck using liqueurs at bottling rather than in the
fermenter. After some pre-determination of amounts to use via trial,
error and repeated tasting, followed by spousal approval for the final
mixture. I place the measured amount of liqueur or blend of liqueurs
into the bottles and then fill will mead (or with beer). This is a
convenient way to make a small amount of uniquely flavoured beverages,
allowing for more variety. It is also easily repeatable.

Micah Millspaw