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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.

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

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

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.

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

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.

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.

So, how'd it turn out?

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

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.

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

casper the Irish wrote: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.

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

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.

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

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.

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.

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

Rastus wrote: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.

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

SassyFrass wrote: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.

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

B