me and my girlfriend went out and picked a whack for flowers, 2.5kg, a few weeks ago and this is what i did with them.
steeped them with for 30 mintues
2 oranges zest and juice
1 lemon zest and juice
2 cm cube of ginger root
4 cloves
4 kd of suger
this is in 12l of water
added three more liters or so after to help cool it dow
strained out all the pulp, and yes there was green parts in there. too much work to get rid of them. let it cool and added champagne yeast. then it sat for a week in the bucket racked into carboy. i think when i rack it next ill put a campton tablet in there for good measure.
it is still very cloudy and gassy. any tips. i tried it when i racked it holy crow was it every gingery i hope that dies down. i plan on bulk aging it for a few months and then bottling it.
oh ya the carboy is not full at all it is only 15 liters is that a problem there is alot of co2 in there to keep the oxygen out.
cant think of anything else to tell you guys just need advice if im in the right direction
steeped them with for 30 mintues
2 oranges zest and juice
1 lemon zest and juice
2 cm cube of ginger root
4 cloves
4 kd of suger
this is in 12l of water
added three more liters or so after to help cool it dow
strained out all the pulp, and yes there was green parts in there. too much work to get rid of them. let it cool and added champagne yeast. then it sat for a week in the bucket racked into carboy. i think when i rack it next ill put a campton tablet in there for good measure.
it is still very cloudy and gassy. any tips. i tried it when i racked it holy crow was it every gingery i hope that dies down. i plan on bulk aging it for a few months and then bottling it.
oh ya the carboy is not full at all it is only 15 liters is that a problem there is alot of co2 in there to keep the oxygen out.
cant think of anything else to tell you guys just need advice if im in the right direction