Newbee here, enthusiastic about starting my first batch on the weekend.
I am planning to make a ginger mead, and am wondering when I should introduce the ginger to the process. Should I boil it with the honey? And if so, should I remove any or all of it before the must goes in the fermenter? Or do I put the grated or sliced ginger into the fermenter without boiling it into the must first? When, if ever, do I remove the ginger from the process?
For the record, I am doing a 5 gallon batch, so any rough estimates of amount of ginger to use would also be appreciated. Also, it seems people like citrus with ginger; I have lemons at home, so if you think I should add those, when/how would I introduce/remove the lemons from the process?
Thanks for any advice,
Otherchuck
I am planning to make a ginger mead, and am wondering when I should introduce the ginger to the process. Should I boil it with the honey? And if so, should I remove any or all of it before the must goes in the fermenter? Or do I put the grated or sliced ginger into the fermenter without boiling it into the must first? When, if ever, do I remove the ginger from the process?
For the record, I am doing a 5 gallon batch, so any rough estimates of amount of ginger to use would also be appreciated. Also, it seems people like citrus with ginger; I have lemons at home, so if you think I should add those, when/how would I introduce/remove the lemons from the process?
Thanks for any advice,
Otherchuck