I made this last december and finally got around to sampling it! 
recipe as follows.
800g dark soft sugar
500g white sugar
450g honey
200g root ginger - grated
340g jar of stem ginger in syrup - syrup and all
juice and zest of 4 oranges and 2 lemons
3 cinnamon sticks
1 grated nutmeg
2 cardamon pods
3 star anise
5 cloves
The whole lot was brought to the boil in the biggest pan I have then simmered for 30minutes.
Then I fished out the cardamon because I thought it might be too strong if left in and topped it up to 10L with cold water.
Fermented on the pulp for a week before straining (yeast was Nottingham)
Forgotten about for a year, then I added wine stabiliser and campden tabs, sweetened to taste (700g of sugar :hmm: ) and force carbed it to 20psi in a cornie.
SG was 1068 FG 998 which would put it at 9.3%!!! :shock:
Tastewise it's not far off and it hides it's strength well.
recipe as follows.
800g dark soft sugar
500g white sugar
450g honey
200g root ginger - grated
340g jar of stem ginger in syrup - syrup and all
juice and zest of 4 oranges and 2 lemons
3 cinnamon sticks
1 grated nutmeg
2 cardamon pods
3 star anise
5 cloves
The whole lot was brought to the boil in the biggest pan I have then simmered for 30minutes.
Then I fished out the cardamon because I thought it might be too strong if left in and topped it up to 10L with cold water.
Fermented on the pulp for a week before straining (yeast was Nottingham)
Forgotten about for a year, then I added wine stabiliser and campden tabs, sweetened to taste (700g of sugar :hmm: ) and force carbed it to 20psi in a cornie.
SG was 1068 FG 998 which would put it at 9.3%!!! :shock:
Tastewise it's not far off and it hides it's strength well.
