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Old 01-09-2013, 02:21 AM   #11
Arpolis
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I thought you were just making a bottle of ginger mead from your first post Your solution to rack onto 2.5lb of ginger is worthy. Part of the cloudiness may come from it being a root and having stored starch down there, a little amyalase might help the clearinup. We usually take all the ginger, bash it up sking and all, pound or more gallon and simmer it down for 20 minutes. Toes have curled and locked in place after 1 swig, so you men of gentler persuaion might need to add a little less then we do out in the countriside. WVMJ
Well I could have swore I figured up the amounts of ginger to add in my original recipe from a couple different sources but either I was mistaken or they were not going for any appreciable ginger taste at all. From what FB and others have said since I started this I think 2 1/2 lb of fresh ginger is a good minimum for 5 gallons. We will see how it turns out.
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Old 01-09-2013, 06:42 AM   #12
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There are a lot of pansies out there when it comes to hot, ginger being a hot taste most people feel or taste any and they get excited, like hot peppers, taco bell hot would put some in a stupor while the rest of us cant even taste it yet. If you want ginger taste 2.5 lbs will do it pretty good. WVMJ

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Old 02-11-2013, 11:25 PM   #13
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OK I just got a whole 2.5lb of fresh washed and pounded ginger in a new Carboy and racked the mead onto it. Ohhhh man fresh ginger smells awesome. Ill give this about 3 weeks, have a taste and see if I want to rack off the ginger for final clearing.

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Old 02-12-2013, 05:25 PM   #14
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Wow, I thought I was the only crazy one putting 3 lbs of fresh grated ginger in a mead! As WVMJ mentioned, it is a bit hot...I actually have it still in bulk aging, and it's mellowing a bit, and I plan on bottling it sometime in the next couple months. Plan is to bottle some of it just as it is, and the rest of it will be back blended with a straight semi-sweet orange blossom mead. I do think, as FatBloke suggests, that this will be best appreciated with a slight amount of residual sweetness...

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Old 02-12-2013, 09:41 PM   #15
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Well you see the recipe I started with and really it just kind of had the character of a honey like light beer IMO. It did not really say ginger when I tried a bit at racking. So that affirmed in me that more ginger was the way to go. If it has a spicy note, that will not bother me. I am the guy that does the Homicide buffalo wing challenge at Wings to go every year on my B-day for the fun of it.

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Old 02-13-2013, 07:08 PM   #16
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Well I just found another reason too make a sweet ginger mead.

I like to have 1 single drink with my evening meal. Normally its 3 or 4 "fingers" of spirit topped up with a mixer. Tonight I decided to try one of my traditional meads with some whisky. But I then thought to top it up with some ginger beer (non-alcholic commercially made soda/pop type stuff). Damn it was nectar. I couldnt taste the whisky, the first taste was the mead but then with an after taste of the sweet ginger beer. Absolute magic.

I'm thinking that I'll have to start planning a traditional mead which is then racked onto shredded raw ginger, but I suspect I'll have to research how to extract ginger the best way i.e. the hottest taste as I want plenty of ginger flavour but also some honey coming through.....

Maybe I want too much....? I just know I want ginger mead !

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Old 02-13-2013, 08:00 PM   #17
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Well this recipe has plenty honey character now but on the dry side. I am excited to see this in a few more weeks and if spicy enough I'll rack stabilize and back sweeten a little.

I have a few wines I liked back sweetened to 1.015ish but meads have been dry or overly sweet like JAOM styles. What do you think would be a complimenting gravity would be for this?

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Old 02-13-2013, 09:27 PM   #18
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-----snip-----

I have a few wines I liked back sweetened to 1.015ish but meads have been dry or overly sweet like JAOM styles. What do you think would be a complimenting gravity would be for this?
very difficult to tell.

The one I made with stupid amounts of ginger in it, was, well, gingery as a dry batch but lacked something. It was nothing special.

If you then think of how crystalised ginger, or better still, ginger in syrup tastes, once I discovered that a glass of it with a teaspoon or two of honey in it, made it special, well I don't know. I only found that out with the last bottle of the batch.

Commercially made ginger wine, like "Stones" or "Crabbies" have a finished gravity (measured out of the bottle) in the region of a dessert sweet mead, like the 1.040 sort of area.

I don't fully understand why it should be, but the ginger taste seemed hottest when it was sweet, bordering on the very sweet.

Perhaps it's a regional thing and the familiarity of what I was used to growing up etc ? Just that it was best when tasting as above.

It may be some sort of reaction or just the appropriate mix of sugars and the flavouring chems from the ginger ?

I'd guess that if the batch has gone dry(ish) you'd be best placed back sweetening (with honey of course) with small increments. If you add enough to raise the gravity by 1 point then that'd be the ultimate in control but would probably take a long time, whereas adding enough honey to raise the gravity by 5 points might take it from good to bleargh....too sweet.

It's rather an experimentation as the only person who knows what you'd like with a good balance of honey taste when paired with the ginger taste is you........

All I know is that I like my ginger wines sweet, and also now, with the sweetness being a honey tasting sweetness......
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Old 02-13-2013, 09:55 PM   #19
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FB, its funny, if you took a slice of fresh ginger and ate it your toes would curl, but if you ate the same size piece of candied ginger you would just smile. We like the crazy amount of ginger and add niagra juice to give it body etc. We have a new Asian supermarket opening near us, finally we will be able to get fresh ginger locally. When I get some honey a ginger mead is on the list. I bet you can push the ginger levels way up to where you can feel the heat as long as you backsweeten with honey when its done fermenting. WVMJ

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Old 02-14-2013, 04:22 AM   #20
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FB, its funny, if you took a slice of fresh ginger and ate it your toes would curl, but if you ate the same size piece of candied ginger you would just smile. We like the crazy amount of ginger and add niagra juice to give it body etc. We have a new Asian supermarket opening near us, finally we will be able to get fresh ginger locally. When I get some honey a ginger mead is on the list. I bet you can push the ginger levels way up to where you can feel the heat as long as you backsweeten with honey when its done fermenting. WVMJ
I tend to do "nuclear grade" hot anyway. Raw ginger is regularly available here any, but it'd probably be considered the "regular" type. The more specialist type stuff like galangal would have to come via an Oriental market shop though.

I just noticed that when my last batch was dry finished it did taste that hot but once I'd worked out about back sweetening it to dessert wine/mead levels it had an excellent hot taste.

I've yet to work out about how to make an effective extract. My last batch had all the ginger in primary too so the next one is gonna probably have both primary and secondary additions.......
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