What's the best way of rescuing a sucky Ginger Beer?
I've got one in the fermenter that is pretty thin and watery despite following the instructions on the kit.
I was contemplating investing in a bottle of Stones Green Ginger wine to bang it up a notch. I've done the maths and it looks like it'll only bump the alcohol volume up about half of one percent, but I'm hoping it give it a flavour kick too.
Useful crutch, or a fatal mistake ?