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, Sep 3, 20:29:57