. . . and alcoholic or non-alcoholic beverages other than beer and spirits. Post discussion on recipes, methods, equipment and the like about these drinks here.
I bought a coopers beer kit (haven't started that yet) I also want to make ginger beer but looking at the ingredients on the cooper ginger beer, I don't like the idea of all the artificial flavourings especially sacarin for suger so I've decided to try the old fashion way..
.I started it off last night with the sugar, lemon and fresh ginger and rasins , the recipe said to leave for 3-4 days to ferment and then add sugar and ginger everyday for a week...But some one added extra sugar and ginger this morning, will this still ferment properly over the next few days, or should I tip it and start again..
I've let it go. I had the same thought, it might come out abit stronger, I'll start adding the extra sugar each day from tomorrow evening. Thanks for your input, have you made a batch yet
Have't made ginger beer, my first brew i thought i'd mucked up by having the temp way too high and killing off the yeast but after getting the temp down and leaving it for bout 10 days it has turned out an ok drop. My second and third are a bit average cause i only used dex and they needed more malt and hops. Fourth was a canadian blonde and used BE1 and it's turned out great. Have a premium bitter from the HBS cooking now that i put 1.5 kg of liquid malt with and have kept the temp at 20>22 and hoping that this is the best yet. Very addictive this making your own beer thing, still early stages and will try more things as i go along. This forum has been a great help.
Good luck and enjoy!
i reckon it's a play on the word "auntie", but anyway.. i'm off to blackadder's moustache shop to forge myself a new identity, since my old one got pilfered.
Should have been Aunt Jill..I was talking on the phone while submitting my profile Too late once I hit the submit..I could create another profile or just leave people wondering..LOL
I'm using the plastic bottles for the GB, for my first attempt anyway, I remember all the exploding bottles from when my grandmother used to make it.
It's well and truly fermenting now, I'm guessing the heat from today would have helped that along alot...Although I'm tempted to start adding more sugar and ginger today, i'll still wait until tomorrow morning..
