I don’t have a recipe, but I primarily make mead. I’m curious if it would be better for ginger to be added in primary or secondary. Adding it in secondary might be better for that clean ginger flavor.
I’d just follow a simple plain mead recipe and rack it to secondary with some fresh ginger. Probably would remove the ginger after 3-4 days.
I’ve always heard it pronounced kway… Is that wrong?
Oh my gosh, I’ve never seen it recommended before but I swear by this sauce. Perfect balance of flavor and heat
Ok thank you for this. I didn’t even know you could add and remove categories