MRM ~ Karma

4/11/24 (Day 1)
1 gallon recipe
2.11 lbs honey.  I used several “leftover” honeys for this.
2 oz ginger.  cut into slices
2 cinnamon sticks
1 Black Tea teabag
1/2 tsp clove
Lalvin QA23 yeast
1 Gallon bottled water

I started by boiling the ginger, cinnamon and tea bag for 10 minutes in 1/2 of the water.  At the 10 minute mark I added the 1/2 tsp clove (ground) and boiled for 5 more minutes. While that was boiling I re-hydrated the yeast with some warm honey water that was 92 degrees.  Mixed all the honey and rest of cold water in the carboy and stirred vigorously.  I added the warm tea mixture to include the ginger and cinnamon sticks.  I pitched the yeast at 98 degrees.  Topped it with an airlock and now we let that ferment.

Starting gravity = 1.076 or about 10% ABV if it goes dry.

4/12/24 (Day 2)
1 tsp Fermaid-O for nutrient

4/14/24 (Day 4)
I had to remove the ginger.  It was to overpowering.  I can always add more in secondary.
1 tsp Fermaid-O
S.G. = 1.042

5/1/24 (Day 21)
I racked into clean carboy.  S.G. = 1.000.  I stabilized with Sorbate/Metabisulfite.  I added 1/4 tsp tannin.
It’s very gingery.  Not sure I’ll do much more to this than back sweeten.  ABV = 10%

5/14/24 (Day 34)
Bottled this beast today.  It’s nice.