Trying new flavors for the spring. Transitioning from the heavier porter/molasses style. Thought i would take advantage of the lemon-zest and fresh ginger brews.
Recipe:
zest of one lemon
2 cups of sugar
2 quarts of kiefer in the carboy
I question my reading skills of the hydrometer, it said potential of 10% but i really think i was reading something else. I also had to of added ginger to 2 quarts of water + zest of lemon + juice from 1 lemon. I would have boiled this for 10 minutes or so.
On 4/28 i began the bottling process.
At bottling i added some flavors to the base:
3 bottles received this recipe:
6oz water + 2 TBS dried crushed peppermint (Boil both for 3 minutes) then added 2 ounces to 3 bottles. Also added 2 ounces of fresh kiefer to 12 ounces of lemon ginger 1st ferment.
3 bottles recieved this recipe:
8oz water + 1 TBS crushed coriander (Boil both for 4 minutes) then added 2 ounces to 3 bottles. Also added 2 ounces of fresh kiefer to 12 ounces of lemon ginger 1st ferment.
NOTE: was able to taste faint coriander taste. Next time tripple.
All bottles where good and had sufficient fiz.
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