Primary Fermenter/Infusions:
- Usquebath
- Concord Grape Cordial
Bottled:
- Ye Grape Wine (Concord Port)
- Wildling Cider
- Breakfast Stout
- Cinnamon Lemon Cordial
Aging:
- a variety of Metheglins
- Maple Bochet
- Blackberry Mead
- Skyrim Juniper Mead
- Elderberry Wine
- Dandelion Wine
Next in the Chute:
- Gose
- Black Sherry
- Gruit
- Verrari Mint Wine
- Burgle
- a lager
Game of Brews 
I have done the wildling cider and it turned out great, it cleared out very quick. I am looking to do a apple ginger hard cider next. What do you think is the best way to get the ginger flavor infused in to the cider using real ginger root? And how much should be used for a gallon?
Use about 4 inches of fresh ginger. Take the skin off by rubbing it with a spoon. Chop it very fine or grate it, and throw it in at the beginning of the boil. I usually strain out the grindings before fermentation, but you don’t have to. I do it so the fermented batch is clearer and I have a lot less trub after the fermentation. Alternatively, you could loosely bind it in cheesecloth for easy removal after the boil.
I am very curious how your bochet will turn out. I made one myself and it’s one of the best meads I’ve made. Beautiful colour, lovely caramel taste.
I was wondering about Tormund’s drink of choice. He generally drinks what looks to be a milk-based alcohol. Blaand seems to be a scottish milk-wine, which might be appropriate.