pretty much, I just chopped it all up, skin and all
and chucked the rum on top with a good kilo or so of sugar - I may have to add more sugar as you need it to help leach the flavour out of the ginger.
I generally just decant the good stuff into a bottle and either top up the demijohns with fresh booze, fruit and sugar or let them sit as they are.
The blueberry and ginger gin has been epic frankly
Posted By: Worzel Scrimmage on September 3rd 2015 at 20:29:57
Message Thread
- I'm drunk (General Chat) - Charles21, Sep 3, 19:50:13
- I just "made" a gallon of ginger-infused rum (General Chat) - Worzel Scrimmage, Sep 3, 20:16:47
- what do you do, just mash it all up together and then strain it out? (n/m) (General Chat) - matt in london, Sep 3, 20:26:27
- pretty much, I just chopped it all up, skin and all (General Chat) - Worzel Scrimmage, Sep 3, 20:29:57
- I should add that it'll have to steep for at least a few months (General Chat) - Worzel Scrimmage, Sep 3, 20:31:22
- pretty much, I just chopped it all up, skin and all (General Chat) - Worzel Scrimmage, Sep 3, 20:29:57
- what do you do, just mash it all up together and then strain it out? (n/m) (General Chat) - matt in london, Sep 3, 20:26:27
- 2 cans and you're gassed? (n/m) (General Chat) - protheroe fitzgibbon, Sep 3, 20:14:35
- yep (n/m) (General Chat) - Charles21, Sep 3, 20:51:11
- jerry cans (General Chat) - Tombs, Sep 3, 20:17:20
- I'm drinking some lovely Spanish rosado. (n/m) (General Chat) - Garry Brooke, Sep 3, 19:59:02
- On a school night? Tut tut (n/m) (General Chat) - emmaroyds, Sep 3, 19:56:18
- I just "made" a gallon of ginger-infused rum (General Chat) - Worzel Scrimmage, Sep 3, 20:16:47
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