Its finished fermenting, and I was planning to bottle tonight. The bottles are in the bathtub now being sanitised, and everything else is ready to go. Have to cook dinner and put kids to bed first....
Unfortunately I dont have any spare fermenters or any other sort of tub to rack into for the priming. Not to mention I dont have any maltodextrin either, or ginger syrup, etc etc....
I wish I had a chance to read all this first - bugger!!
I haven't done any bulk priming before, and I think its going to have to be my next mission, because by the sounds of things, this could be the way to fix the thin-ness of the drink. Too late now....
Planning to use Brown sugar though - at least it'll have fizz.
At the end of the day, its ginger beer and its gluten-free, so partner will be happy (hopefully), and it means I can divert my attention to more important things (like BEER!!)
The upside is I have a free fermenter....
For those interested, the mead is happily bubbling away and has lost its turps-like taste and taken on more of a wine taste. Still not thick like a port (like the meads I've had in the past have been like). I plan to rack that and add spices.
Anyhoo, the feedback has been awesome! Thanks all.... I'll let you know how the GB goes.
Life is like a box of chocolates.... sometimes you get a hard one!