8 replies to this topic

[2ndstage]

Started a Peach Ginger Melomel yesterday.  Had some excess honey left over from my hives and a box of Yakima Valley peaches I ended up with.

 

16lbs Clover/Wildflower honey

13lbs Pitted Peaches

2lbs juiced ginger

Water to 5 gallons

 

Started fine spend the first day with 5 tabs of campden to clean up the peaches that a cut into 1/8ths and placed in a fine mesh bag. Pitched after 24hrs and started the SNA protocol on it.   Smells incredible.  Might need to replace my juicer after juicing all 2 lbs of ginger root.  Wanted to keep as strong of a ginger flavor / aroma as possible.

 

Prost!

[realbeerguy]

Adding the ginger in primary may give it an off flavor due to the time it will sit on the ginger.  IME ginger, especially ground ginger, has given me a turpentine like flavor if left for more than 3-4 days.  ginger in secondary is a better choice.  Rest of recipe looks good,

[2ndstage]

Its just the juice not the ginger root itself.  Time will tell i guess.   Smells awesome evertime I whip all the CO2 out of it.  Even a wine bucket is still pretty full with all those peaches in it.

[realbeerguy]

Never used juice, just grated ginger.  So report back when ferment is finished.

[MtnBrewer]

That seems like an awful lot of ginger. It's supposed to be subtle in this recipe.

[MyaCullen]

That seems like an awful lot of ginger. It's supposed to be subtle in this recipe.

I put that much in 5 gallons of Guests soda pop, it is NOT subtle

[Stout_fan]

An Indian friend suggested freezing the ginger. Then grate with a micro-plane when needed.

Always works well in my curries.

[2ndstage]

Its pretty intense on the ginger but the sharpness is starting to fade a bit.  Pretty well what I was shootin for.

[MyaCullen]

Its pretty intense on the ginger but the sharpness is starting to fade a bit.  Pretty well what I was shootin for.

might wanna call it Ginger Peach