Recent content by braindead0

The ginger flavor was a bit weak, and not spicy at all. Ferment was complete at 0.992. Racked off gross lees, Added 4 oz of thinly sliced ginger and monitored over the next few days. After about 4 days I could detect a good amount of heat and more ginger flavor. We had a tasting and...

I started min 8/1 1.095, primary done 8/9 1.010. Racked to a 6gal carboy to get off the gross lees and it's been sitting since. I'll probably taste again early next year. Much of the chocolate flavor seems to be over shadowed by the alcohol... not worrying about it until it's been in the...

It's down to 0.992 gravity, tasted pretty darned good so far. I'll be racking off to a carboy in a day or two, wife and I will sample further.

I'm hoping for a little heat, however I know I could add some if need be... I think this thread has a good start on collecting up info about ginger use for beverages of all sorts.

or vodka.. however I"m not making ginger beer anyway.. ;-) Was the ginger flavor prominent? Any heat at all?

From http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe.html "Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender." I did roughly that, the ginger root and resulting liquid were still...

I wonder if candied ginger just hides the heat with sugar? That's where I'm at now, must doesn't seem hot/spicy at all.. however it's very sugary.. I'll see what happens after the yeast it done with it..

Bear in mind that I did not simmer for an hour, just let is steep for an hour staring at 150f.. ended up around 125f. I've tasted it and so far it's not very hot, however lots of sugar so perhaps that moderates the heat..

Thanks for the link, seems you did roughly the same process (except simmering vs. steeping without added heat). And I used a lot more ginger (not sure how much 18oz is in cups, probably 4 or so).

In the past I've made ginger mead, generally slice up a few ounces and drop it into fermentation.. take out around 1.030 or so.. what I usually end up with is SPICY!!! Once it was really really spicy... undrinkable for me (however some liked it, and was awesome as marinade). I searched...

I buy honey in bulk usually $3-$4 a pound works out to about $2 a bottle, and yup 3# a gallon can't really go wrong.. My wife also does the labels and artwork for Mabinogion Mead, funny story.. when I first got setup to make mead again I had a 6 gallon batch of peach melomel fermenting.. then...

Registered here in 2008.. came back to post on the chocolate mead page (was a great resource). Figured a proper introduction is in order. Started making mead over 30years ago, we had a beehive on the roof (in suburbia Southern California no less ;-) so honey was easy to get. Mase an orange...

More resurrecting. This thread is the best reference material I've found for chocolate mead.. Kicked off a 6 gallon batch of what amounts to #35 8/1/16. 15# clover honey, 35.5oz Nesquick (family size container). NO acid, NO nutrients. Red Star Premier Blanc dry yeast 8/1/15 - Original...