Galangal while similar to ginger, is more peppery and aromatic than ginger, and additionally has tones of pine whereas ginger has more of a fiery, pungent and sharp taste.
1kg Galangal root
1 medium hot chilli (optional)
2 Kaffir lime leaves
1 small turmeric root
1 lemongrass stalk
Juice of 1 lemon
1/3 cup molasses
1 tbsp yeast nutrient
1 packet SN9, EC-1118 or cider yeast
1. Pound or finely chop the galangal root along with kaffir, turmeric, chilli and lemongrass, freeze overnight.
2. Next day combine frozen mixture with enough water to cover in a pot, boil for 10min.
3. Strain liquid through a sieve into fermenter, add other ingredients and top up to 20L with cool water.
4. Sprinkle in yeast & nutrient, ferment at 18c-20c for 7-12 days.
5. Bottle* or keg when gravity is consistent over two days.
*For a sparkling beer, transfer into a secondary container/fermenter with 180g of dextrose and stir well to ensure an even distribution, bottle and store at 20c for 3 weeks.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.