For me, it’s sounds like a cool thing to do, tastes divine, supposedly some probiotic mumbo-jumbo, believe at your peril.
Fermentation differs from infusion (which is great for drizzles, etc.)
Similar process can be done with spruce tips + honey, and called mugolio in Italian.
If you really want it to ferment, and not have to mess with it on the daily, put an airlock on the container, to let the CO2 out, and prevent contamination. When making mead one will dilute the honey, as the concentration of sugars inhibits fermentation.
I love ginger, and may just try a few new things, thanks Dull Guy for bringing up something interesting.
Why are you doing that?
To coat the ginger bits! /jk
For me, it’s sounds like a cool thing to do, tastes divine, supposedly some probiotic mumbo-jumbo, believe at your peril.
Fermentation differs from infusion (which is great for drizzles, etc.)
This 'splains somewhat…,
Similar process can be done with spruce tips + honey, and called mugolio in Italian.
If you really want it to ferment, and not have to mess with it on the daily, put an airlock on the container, to let the CO2 out, and prevent contamination. When making mead one will dilute the honey, as the concentration of sugars inhibits fermentation.
I love ginger, and may just try a few new things, thanks Dull Guy for bringing up something interesting.
It’s a preservation method that changes the flavor. You can also do that with garlic.
Garlic carries a botulism risk though so do your research before preserving garlic.
Most things in the world carry a botulism risk if preserved incorrectly.
Sounds like a good start to a really nice mead.