Originally Posted by AkTom
Just for giggles, I'd like to see the recipe.
Sorry for the delay. The recipe is:
Ginger lime agave (makes 1 gallon)
Juice of 8 limes and zest of 3-4 of them
8-10 oz shredded ginger
48 oz agave nectar
1/4 tsp tannin
Red Starr pasteur blanc yeast
Goferm and Fermaid O at recommended dosages
First I mixed all the lime juice, zest, and water in the primary. Then I took about 6 oz. of shredded ginger and boiled it in 4 cups of water to make a strong ginger tea. My idea was to add this to the must until it tasted gingery enough. I ended up dumping all of it in and wanting more, so I took the boiled ginger and added roughly 3 oz of fresh ginger and added it to the must in a mesh bag. I left it in for about 24 hours and then took it out before I pitched my yeast. Campden tablet, tannin, agave nectar, pectic enzyme, and nutrient were all added after the ginger.