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A ginger methyglyn. Another collaborative effort by me and Dick Dunn (Talisman Farms), brewed at the farm.
Yeast notes. 5 g Lalvin EC-1118. Rehydrated and pitched at brew time. Dick said he would have preferred 10 g, but fermentation started OK after a couple of days. About 5 g of Fermaid O was rehydrated and pitched a few days later. That was about 2/3 what the package recommended.
Brew notes. Weighed honey into the kettle and added about 3 gallons of boiled tap water. I stirred while Dick sliced ginger and juiced the lime. When the honeywater was at 160 F we added the must chiller and maintained that temperature for 20 minutes. Then used the must chiller to cool and poured into a bucket. The ginger went into a small mesh bag which had been in boiling water to sanitize. The ginger and lime juice were added before adding another 2 gallons of previously boiled tap water. The must was at about 90F when the yeast was pitched. Stored with a plastic sheet over the top of the bucket.
November 21, 2019 - brewed a ginger methyglyn with Dick Dunn. GR 1.082 taken before the yeast was pitched.
November 29, 2019 - removed the mesh bag with the ginger. GR 1.068 taken before adding Fermaid O. Tastes a bit like gingerale.
December 12, 2019 - racked to carboy. GR 1.036. Still tastes like gingerale.
January 23, 2020 - racked again. GR 1.000 Much less sweet, more like a very young mead with ginger flavor.
February 2, 2020 - racked to keg. Very clear, GR 0.999. Coming along nicely.
February 12, 2020 - bottled. Tastes pretty good.