A lot of people make mead with ginger. Ginger pairs well with peaches in mead, and with other fruits/spices as well.Anyone try making it? How is ginger in mead?
That is quite a bit of ginger to not be very noticeable. How did you prepare the ginger?I put almost 1/2 pound of ginger in my Orange/Ginger mead. It was a 5 gallon batch and, to be honest, I cant really taste or smell much ginger. This is the first time Ive used it though, obviously for me I need much more. I was inspired by a ginger mead I had in Kaua'i that just oozed ginger. It was amazing. I wish I would have asked how much she used...oh well.
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That is quite a bit of ginger to not be very noticeable. How did you prepare the ginger?
I used only 2 ounces of peeled, mashed ginger in the primary of a 5 gallon batch of peach-ginger melomel until the first racking, a little over three weeks. The ginger flavor is quite pronounced without being too overwhelming.
Since you incorporated the boiled water into your melomel and the ginger flavor was still weak, you may have just happened to get a really mild root. I purchased my ginger root at the local "Big Bird" market (that's Giant Eagle, maybe the 2nd worst chain name).I peeled it, sliced it thin, boiled it in a bit of water with my orange peel for around 20 minutes, and added the water, ginger and orange peel (in a mesh bag) to my primary where it sat thru the entire primary fermentation (maybe 2 weeks?). I do live in Wisconsin and my wife probably got it at the local Pig, so take that into account ;D (thats Piggly Wiggly, perhaps the worst grocery chain name ever). It was fresh though and not woody at all. Tasted and smelled nice.
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