Honey mixed with 4.5 gal. of distilled water. Fermaid K and yeast added. Day 2 boiled the lime zest, lime juice and ginger root in 1/2 gallon (1.89 L) distilled water for 10 minutes, covered, and let sit overnight. Added solution and solids to fermenter on day 3. Fermentation started at 71°F (22°C), peaked at 73°F (23°C), and on day 4 fell slowly to 68°F (20°C). Kegged on day 10 and force carbed. Taste tested once carbonated and added 2 tsp. lime juice.
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