A ginger methyglyn with a touch of lime. This is similar to Zingiberli with more ginger and lime. The name comes from the cocktail sometimes called a Moscow Mule; vodka, ginger beer, and lime.
Yeast notes. 8 g QA23 Brewmaster yeast, rehydrated and pitched at brew time.
February 14, 2023 - The honey was an end of season combination, using up the last of three different honeys, including: 3lb 6oz Colo Honey Co raspberry blossom, 2lb Colo Honey Co alfalfa, and 5lb 2oz KS (Costco) "Colorado Raw Unfiltered". The honey went into the kettle with some water. I stirred while Dick sliced ginger and juiced the lime. When the must was at 165F the heat was turned off, the chiller went in, and it sat for 15 minutes. The cooled must went into a bucket and was topped off with water to make 5 gallons. The ginger went into two small mesh bags which had been in boiling water to sanitize. The bags of ginger and the lime juice were added and stirred. Yeast was pitched and the lid with bubble lock went on the bucket. SG 1.078 (10.3% potential alcohol).
February 16 - 22, 2023 - Dick jostled the ginger bags around every couple of days and then removed them on 2/22. The bags went into a strainer with a bowl underneath and allowed to drain for a bit before they were hand-pressed (with food service gloves). The contents of the bowl went back into the bucket.
March 3, 2023 - Racked to carboy. SG 1.058
March 29, 2023 - Racked carboy to carboy. SG 1.026 is high for this stage, indicating a stuck fermentation. We thought about re-pitching yeast, but the racking got it blorping again.
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