A ginger methyglyn. Another collaborative effort by me and Dick Dunn (Talisman Farms), brewed at the farm.
Ingredients:
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.
November 21, 2019 - 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 160F 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. 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.
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