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It won't help you this year but try growing your own baby ginger next year. I buy ginger root from the grocery, cut the eyes like a potato and place the pieces in a pot. If you keep it watered well all summer, you should have some baby ginger roots. I'm in Virginia and we never get hot enough...

You have a lot of sugar going and 3787 is a monster. I’m sure the cherries will be fine in primary or secondary. I added them to a carboy one time and had an awful time getting them out.

I don’t add the cherries until the secondary. I suppose it might be fine in primary but you might lose flavors in the blow off. Anyhow, I use 2 cans sweet cherries and 2cans of sour. Oregon brand. Not pie filling. I leave about 10 days in secondary.

If you follow the recipe it will be nearly identical. If you leave the cherries out, it is the clone of Naked Elf. Try to find some at Christmas and do a side by side. I'm going to get an order together and make a batch next weekend. It is good all year in my opinion.

I've brewed this (extract version) many times and ferment at room temp which is about 72ish. It tastes spot on. Which make me think, maybe I should get a batch going soon for Christmas. May have waited too late.

Smellygllove: Rest of the bunch is approx 75% green still. It's getting colder here. We have long days during the summer at this latitude. It doesn't get dark, at most a bit hint of "dunkel" during may/june/july. Might this be why my tomatoes doesn't ripen? They "feel" that the season is still...

My brews drastically improved when I moved my fermentation to a room with stable temperatures. When the fermenter was in the kitchen, next to the heating vent and beside my oven, the brews had off flavors and were mediocre at best. One simple change may make all the difference. Don't give up...