Hi,
Ive got a coopers ginger beer with 1kg dextrose that has been sitting in my fermenter for 2 weeks now, it should be ready to bottle in the next few days.
I have tasted one of my gravity samples, and it seems to be a bit watery and weak for my liking. I would like to have an end product that tastes similar to Bundaberg Ginger Beer (except alcoholic).
I am considering adding ground ginger and lactose to each bottle, perhaps one priming-sugar scoop of each per bottle (ie. add equal parts priming dextrose, lactose and ground ginger). Can anyone see any problems with this, or does it sound like it is worth a go?
Cheers!