MeadMax
Well-Known Member
Has anyone juiced the ginger root and and it to there mead?
Different results at all?
Different results at all?
WVMJ said:Howare you going to juice yourginger? We have always just chopped and boiled it before making a must. Havent done a mead with it yet but its on the list and I am curious how you juice it and why you thing it took longer to clear, did you add pectinase and amylase? WVMJ
WVMJ said:I wonder if your froze it first, that does make it softer, you would get more juice out? Is it worth the trouble to get the juice vs just chopping them up and boiling them to extract the flavor? WVMJ
I don't think you'll get any more juice. If anything, you'll get less because the freezing process causes water loss. Boiling... Why water it down?
Unless you are really concerned about solid pieces in your fermentor I'd just cut it into thin slices and add raw. I think you'll get the best result that way.
WVMJ said:The freezing process breaks open the cells and would make it easier to extract the juice, the water you are talking about isnt leaking onto the floor, it stays in the root. Unless you are fermenting 100% pure ginger juice its going to get watered down anyway in making a mead. If you are using it to cook with raw I would only dilute it with some fish sauce and rice wine vinegar. WVMJ
WVMJ said:I wasbt taking about freezing it for a year I have pulled ginger out of the freezer that had been in the freezer for a year forgotten in the back, mummified is the best way to describe it. Always trying to figure out the best way to make something. Do all the little fibers end up blocking the juicer or do they just bunch up and roll out? WVMJ
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