What's Happening in Brewland - Part Two

This is the second update of posts I have forgotten to post. There will be one more once I get the Hard Apple Cider recipe from Brian.


These are my notes from racking on 2/20/2013

5 Gallon JAO: has a spicier taste than previous brews, fruity, sweet, and bitey. Gravilty 1.33@75.3F

JAO2: Tastes like alcoholic water, may need to be back sweetened in the future. G 1.1@75.9F

JAO3: (Double Spice) Spicy alcoholic water, needs to be back sweetened. G 1.07@75.2

Ginger Capsimel: Woohoo! Sweet & Spicy, slightly less spicy than the first taste. We bottled this one and I look forward to sharing this winner with anyone brave enough to breathe sweet fire with me...okay its not that hot, but still yummy!

Bottling

We bottled our JAO the other day it was nice and sweet, no aging needed. We got three and a half-ish bottles out of it. The partial bottle is already gone, since we passed it around to our friends for a taste!

Now, be amazed at my gorgeous pictures! Thank you new camera!

The original hydrometer reading was 1.129, final was 1.048, and came out to 10.75% ABV.

Next we racked the other two batches of JAO and Ginger Capsimel. 

JAO from 9-15-12, was very orangy because of the giant orange we used in it. The hydrometer read 1.009, currently at 13.4% ABV, it makes your head swim! We think it will finish out a bit dry.

JAO 9-17-12 with double spice was spicy, surprise surprise, we liked it though. It's hydrometer reading was 1.005, 13.6% ABV, not nearly as bitey as the 9-15 batch though.

Then the final batch of Ginger Capsimel was an awesome surprise. It was spicy, peppery, and sweet. There was a little heat right before you swallow but not so much that you couldn't share with the average person. The hydrometer said 1.025, 10.72% ABV. I think this baby will be our favorite brew ever!

Notes: Next time we sanitize fill one jug with water and sanitizer, shake and transfer the mix from bottle to bottle to help sanitize the racking cane and tubing thoroughly.

Ginger Capsimel

This morning I made a third batch of JAO with doubled spices and 2 cloves. I weighed the orange this time, which was 6.7oz./190g. I stole one eighth of the orange peel for the next mead. OG: 1.104 Temp: 99.4

Then I made Ginger Capsimel that Scout tried a while back. I don't know if she ever bottled hers, but the last time I tasted it, it was just amazing, a little heat, and little sweet, just right. I believe it took about 2.5-3 years to get that way, but I am willing to wait.

I am following her recipe almost exactly. I also googled the original recipe since the link in her post was dead.

Neither recipe says how much yeast, I used 1 teaspoon and hope that works.

Ginger Capsimel

2.5 pounds clover honey
3 serrano peppers, split and seeded (.95oz/26g)
2 jalapeno peppers, split and seeded (1.31oz/37g)
1 inch of fresh ginger (.49oz/14g)
4 Tablespoons fresh lemon juice
6 grams fresh orange peel (about 1/8th of a medium orange)
1 teaspoon Fleishmann's bread yeast

Set 1/2 Gallon water to boil, then chop the ginger. When the water is boiling add ginger. 

Then split seed and remove the ribs of the peppers.

(:10) After the ginger has boiled for 10 minutes add the peppers.

(:20)After 10 minutes of boiling remove the peppers, but leave the ginger.

(:30) After 10 more minutes remove the pot from the heat. Let cool to about 150*F and add orange peel.

(:45) After 15 more minutes, mix in the honey, and add 1/2 gallon more water and the lemon juice.

When cooled to room temp add yeast and swirl to combine.

OG: 1.105 Temp: 83.4*F