{"id":933,"date":"2024-05-24T12:58:11","date_gmt":"2024-05-24T16:58:11","guid":{"rendered":"https:\/\/wordpress.mrice.net\/?p=933"},"modified":"2024-05-24T12:58:11","modified_gmt":"2024-05-24T16:58:11","slug":"mrm-karma","status":"publish","type":"post","link":"https:\/\/wordpress.mrice.net\/?p=933","title":{"rendered":"MRM ~ Karma"},"content":{"rendered":"
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4\/11\/24 (Day 1)<\/strong>
\n1 gallon recipe
\n2.11 lbs honey.\u00a0 I used several “leftover” honeys for this.
\n2 oz ginger.\u00a0 cut into slices
\n2 cinnamon sticks
\n1 Black Tea teabag
\n1\/2 tsp clove
\nLalvin QA23 yeast
\n1 Gallon bottled water<\/p>\n

I started by boiling the ginger, cinnamon and tea bag for 10 minutes in 1\/2 of the water.\u00a0 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.\u00a0 Mixed all the honey and rest of cold water in the carboy and stirred vigorously.\u00a0 I added the warm tea mixture to include the ginger and cinnamon sticks.\u00a0 I pitched the yeast at 98 degrees.\u00a0 Topped it with an airlock and now we let that ferment.<\/p>\n

Starting gravity = 1.076<\/strong> or about 10% ABV if it goes dry.<\/p>\n

4\/12\/24 (Day 2)<\/strong>
\n1 tsp Fermaid-O for nutrient<\/p>\n

4\/14\/24 (Day 4)<\/strong>
\nI had to remove the ginger.\u00a0 It was to overpowering.\u00a0 I can always add more in secondary.
\n1 tsp Fermaid-O
\nS.G. = 1.042<\/strong><\/p>\n

5\/1\/24 (Day 21)<\/strong>
\nI racked into clean carboy.\u00a0 S.G. = 1.000.\u00a0 I stabilized<\/strong> with Sorbate\/Metabisulfite.\u00a0 I added 1\/4 tsp tannin.
\nIt’s very gingery.\u00a0 Not sure I’ll do much more to this than back sweeten.\u00a0 ABV = 10%<\/strong><\/p>\n

5\/14\/24 (Day 34)<\/strong>
\nBottled this beast today.\u00a0 It’s nice.<\/p>\n","protected":false},"excerpt":{"rendered":"

4\/11\/24 (Day 1) 1 gallon recipe 2.11 lbs honey.\u00a0 I used several “leftover” honeys for this. 2 oz ginger.\u00a0 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 … <\/p>\n

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