ginger sugar head

[jedneck]

Fixin to start a ginger sugar head.
5 gallons water
2.5 oz ground ginger
12 oz box of special k cereal (it was free)
1/4 cup bakers yeast
8lbs suger
simmer cereal and ginger for 2 hrs in 2 gallons of water
add suger stir to disolve
add 3 more gallons water
cool to yeast safe temp and pitch yeast

when its dun fermentin gonna do a slow single run on it through the pot still. Then age on heavy toasted oak block that was used once for ageing ujssm.

[frozenthunderbolt]

Could be interesting - Yeast (by and large) LOVE ginger - it gets them going nicely

[jedneck]

gonna run it this weekend. Gonna try boiling the yeast bed for nutrents for gen2 along with a gallon of backset.

[jedneck]

Finally got to run this. Tossed first 300ml as fores. Has a very good ginger flavor right of still. Boiling the dreggs along with another 2 oz ground ginger for gen two along with a gallon of backset.

[jedneck]

just got dun bottling it ofter oaking for a couple months. Has a very nice ginger flavor with a bourbon finish.

[jedneck]

Gonna have to make more of this. Only changd will to get fresh ginger root. And hopefully make better cuts got little to many heads.

[jedneck]

Well after almost a year in the bottle(almost empty now) its time for try two. Made changes to recipe. New recipe for 5 gallons
One 28 oz box maple brown suger cream of wheat
Two heaping table spoons ground dried ginger
8 lbs sugar
Two tablespoons bakers yeast.
Process:
Mix cereal and ginger with two gallons water and bring to a boil stiring to prevent lumps and burning. When boiling reduce to a simmer for 15 minutes. Dump in fermenter and add sugar stirring to dissolve. Top off fermenter to 5 gallons. Let cool if needed then sprinkle yeast on top. Put lid on and install airlock.
Just check progress of wash SG 1.04 (started 1.07) flavour is a cross between ginger ale and cream soda. Gotta start another ferment so I have a big enough charge for my boiler then I will update.

[dirtywhitedog]

So, how'd it turn out?

[jedneck]

No ginger flavour at all. Should have went with the original 2.5 ounces.

[Windy City]

How about putting some fresh ginger root right in the aging bottle until you get the quantity of ginger flavor you want. Then just filter off as normal through a coffee filter.

[casper the Irish]

What is cream of wheat. Or maple sugar, is that the same as maple syrup? Costs around $50 a litre here!

[jedneck]

What is cream of wheat. Or maple sugar, is that the same as maple syrup? Costs around $50 a litre here!

Cream of wheat is also known as malt o meal or farina. The stuff I use was maple brown sugar flavoured malt o meal.

[firewater69]

Im fixin to run a malto meal /oat sugarhead on saturday, the beer tastes good, we'll see what happens. Slow single run.

[NZChris]

Just finished an experimental run.

Strip run had a lot of flavor early in the run, but by the time it was finished stripping the ginger was on the weak side so I did the spirit run with fresh sliced ginger in the gin basket. It was still giving good ginger when I shut down because I had the aging strength I wanted.

Airing tonight, blend tomorrow.

[jedneck]

I have found that ginger comes over early in the run also.

[Rastus]

So did you ever do a batch with fresh ginger?

I wonder about my flute, if i should put a few chunks in my top plate or set a few chunks on top of some copper scrubber above the deflagemator

sounds mighty tempting to give it a whirl.... maybe run that way with a rum going through.... Bye golly that sounds interesting...

thanks for the inspiration Jedneck.

[jedneck]

Havnt done any with fresh ginger. I got pulled to the darkside of allgrain. If you have a way to shoot your boiler after head are pulled I would try shootin with some ginger. The heat of the ginger seems to blend the heads cut. Gotta realu pay attention on where the tongue burn is.

[Rastus]

Interesting... i think if i was above the dephlagemator and had it in full reflux I could swing the curved 2" to the side and stuff the ginger in, then swing it shut again. being in full reflux wouldnt expose any vapors. thanks for the info... I think i will try it on a portion of my second molasses sugarhead when it is ready.just for fun.

have a good one

[NZChris]

So did you ever do a batch with fresh ginger?

Mine was done with fresh. I reckon I got twice as much flavor from 1/2 half as much ginger in the gin basket for the spirit run, than from the ginger in the ferment.

I wouldn't do a ginger sugar head again. I would just dilute Birdwatchers, (rum might be nice), to 35% and put it through with fresh sliced ginger in the basket, collecting to 62.5% in the jug. No foreshot or head cut required as that was done making the BW.

[SassyFrass]

Jed,
I wonder how much ginger flavor would carry over if you shot the thumper with fresh ginger during the run? Might have to give this a shot.
If I ain't mistaken, ginger is one of those flavors that can get real strong real fast. Could be real interesting.

SF

[NZChris]

If I ain't mistaken, ginger is one of those flavors that can get real strong real fast. Could be real interesting

It's bit like vanilla, cinnamon and over-oaking. Get it wrong and it will overpower so much that diluting it with what you imagine will do the job won't work.

I would suggest doing a small, but intense, steep and distill and then blending your extract to make your dream likker.

[bitter]

Candied ginger from a Chinese market might be nice for this! Sounds very interesting. Ginger is good for you.

B