I'm just looking for some feedback on this recipe, informed and off-the-cuff opinions are both welcome.
I debated the nomenclature of this experiment to some degree, but the process I'm using seems closest to wine or cider, so I'm posting this here (since there are no apple or pears in it).
This was my plan for 6 gal:
2.5 lbs fresh ginger, washed and grated (peeled?)
.5-1 lbs ginger cubed
10 lbs sugar
3 lemons/juice, chopped and squeezed
3 cinnamon sticks
4 cloves
1 tsp allspice
1 vanilla bean, split
1 packet EC-1118
Est. OG: 1.080
Process:
1) Boil 2.5 lbs Ginger for 30 minutes and drop in rest of spices and lemon at flame-out (to sterilize, etc.).
2) Cool to 70F or so, extract 1 gallon of must and freeze. pitch yeast in other 5 gallons.
3) rack after primary fermentation onto fresh ginger (that has been soaked in camden tablet solution for 12 hrs). 'dry-hop' with ginger for 2 weeks.
4) backsweeten with reserved, thawed must, add normal amt priming sugar, and bottle in beer bottles.
5) let carb to normal carbonation level then bottle pasteurize.
What do yall think?
any fancy math to pre-determine FG after backsweetening, assuming fermentation goes to 1.00 or slightly less?
I debated the nomenclature of this experiment to some degree, but the process I'm using seems closest to wine or cider, so I'm posting this here (since there are no apple or pears in it).
This was my plan for 6 gal:
2.5 lbs fresh ginger, washed and grated (peeled?)
.5-1 lbs ginger cubed
10 lbs sugar
3 lemons/juice, chopped and squeezed
3 cinnamon sticks
4 cloves
1 tsp allspice
1 vanilla bean, split
1 packet EC-1118
Est. OG: 1.080
Process:
1) Boil 2.5 lbs Ginger for 30 minutes and drop in rest of spices and lemon at flame-out (to sterilize, etc.).
2) Cool to 70F or so, extract 1 gallon of must and freeze. pitch yeast in other 5 gallons.
3) rack after primary fermentation onto fresh ginger (that has been soaked in camden tablet solution for 12 hrs). 'dry-hop' with ginger for 2 weeks.
4) backsweeten with reserved, thawed must, add normal amt priming sugar, and bottle in beer bottles.
5) let carb to normal carbonation level then bottle pasteurize.
What do yall think?
any fancy math to pre-determine FG after backsweetening, assuming fermentation goes to 1.00 or slightly less?