Last night I was particularly bored so I decided to make a fresh 5-gallon carboy of mead.
A brewer friend called me up earlier this past week, all manner of excited. Said he'd read about some cat who'd brewed an especially tasty ginger mead. He went on to brew his first batch that night.
Well, damned if my buddy didn't plant that seed in ma' brain. So, I've been thinking about nothing but some delicious, spicy mead ever since.
Figur'd I'd try my own hand at a batch.
Roughly 17lbs of Honey
About 2lbs of fresh ginger root (grates down to about 1.5lbs of smelly, wet pulp)
Big 'ol boiling pot 'o water + massive amounts of honey + ginger root + Irish Moss Powder, Salt, and Yeast
Nice 'n worty.
Albumin-like protein, looking all manner of cool, floating to the top of the brew. Tried my best to filter as little out of the mix as possible. I noticed all the little ginger bits were floatin' to the top, and I wanted to siphon as much of that shit into the initial carboy for the first month or so of fermentation.
The carboy is sad.
Why sad, you ask? Well, he's sad because he's not doing what Yahweh intended his glass-ass to do: hold fermenting booze.
Enter the Tengu's crazy siphon skills.
I always have mixed feelings about this part...
Now I have to wait until Summertime before I can even think of bottling that baby
Named the batch "Fuoco Acqua" (Fire Water). We'll have to see if the finished product lives up to its name.
A brewer friend called me up earlier this past week, all manner of excited. Said he'd read about some cat who'd brewed an especially tasty ginger mead. He went on to brew his first batch that night.
Well, damned if my buddy didn't plant that seed in ma' brain. So, I've been thinking about nothing but some delicious, spicy mead ever since.
Figur'd I'd try my own hand at a batch.
Roughly 17lbs of Honey
About 2lbs of fresh ginger root (grates down to about 1.5lbs of smelly, wet pulp)
Big 'ol boiling pot 'o water + massive amounts of honey + ginger root + Irish Moss Powder, Salt, and Yeast
Nice 'n worty.
Albumin-like protein, looking all manner of cool, floating to the top of the brew. Tried my best to filter as little out of the mix as possible. I noticed all the little ginger bits were floatin' to the top, and I wanted to siphon as much of that shit into the initial carboy for the first month or so of fermentation.
The carboy is sad.
Why sad, you ask? Well, he's sad because he's not doing what Yahweh intended his glass-ass to do: hold fermenting booze.
Enter the Tengu's crazy siphon skills.
I always have mixed feelings about this part...
Now I have to wait until Summertime before I can even think of bottling that baby
Named the batch "Fuoco Acqua" (Fire Water). We'll have to see if the finished product lives up to its name.
viking:
That's exciting! I love mead. Your hair is so bright!
baldylocks:
Always been disappointed with mead, never had a great batch I guess. Ginger Mead does sound good though.