Next step is to turn it into Mead
Oh that would be good!
Neat! Does that jar have a hemispherical bottom? Or am I just looking at it wrong?
It doesn’t. It’s just weird perspective in the photo
Lol…I cannot figure this one out. Can you take another picture from a different angle so I can understand why it looks like a lightbulb from this angle?
Sure, here’s two pictures illustrating what happened.
First, another shot from the same angle more clearly showing why it looks like a bulb, which is due to having been shot at a lower angle so that you’re looking up through the bottom of the glass of the jar.
In the original taken last night, the effectively black backdrop of the outside obscures the details of the bottom.
Here’s one from a higher angle where you are looking at the bottom of the jar from the outside (distorted a bit due to the wide angle lens on my phone. The normal lens/camera doesn’t work)
I think it’s fisheyed a bit
That definitely is not just pickled ginger from a Japanese restaurant right? Right?
It’s fresh ginger I sliced thin on a mandolin in a mason jar with raw honey
Well that’s a relief haha
Yes! Though I do love the pickled ginger you get with sushi. It’s something I plan to make at some point.
Ginger honey eh? Does it ferment I’m assuming? I love doing this with jalapeños and garlic. I might have to give this a shot
Wait how does that work? That seems like they would just rot… Are they also with honey?
Honey is antibiotic so it should not rot… yeast might survive, but there would be SO much sugar, I wouldn’t think it would ferment
It absolutely ferments.
What you do is rough chop your jalapeños, put them in a Mason jar, cover them in honey (to about half, just enough to coat them all) then add a fermentation weight. After about 10 minutes or so the air bubbles will work out and then fill your jar. Cover with a cloth, fermentation lid, or regular lid (just make sure you burp it every day or so), and put it in a cool, dry place for a month or so. Test at that point and make sure there’s no mold. If no mold, you’re good. The longer you set, the more heat you get.
It’s fantastic, goes great on pizza, bbq, anything where you need to cut some fatty/greasy flavors.
Edit: here’s a set of instructions to follow
NICE
With the number of beer ferments I’ve dealt with; this is wild to know.
Thanks! Really interesting
I’ve never dealt with beer, but I’ve got family with an apiary, so large quantities of honey are never hard to come by. After making mead and having left overs, I had to find something to do with it, luckily I grow a lot of jalapeños too lol
I fully support this endeavor 👍
I’m already anticipating how good it will be
