homebrewandbeer.com

well its been a few years since my last ginger beer, back then I just did a plain can brigalow recipe, worked great.

did a partial mash this time:

can of sliced peaches, mashed slightly (should have done maybe 2 cans, will see next time)
6-7 cloves
1 star anise
half stick of cinnamon
2 blocks of ginger cut into slivers
handle full of raw sugar
2 litres of cold water

boiled this for 40 mins, strained into a large vessel and boiled again with the brigalow can, 1kg of coopers brew enhancer no.2 and 6-7 litres water for 20 mins, cooled and racked,

Used the yeast supplied (didnt have any others on hand)

tasted great, really gingerey and slightly peachey

weird part is the next day it is bubbling fine, heat belt etc, did a SG reading, only 1020 or near enough? why so low?

First point - partial mash is not correct as you didnt 'mash' any grain.

Semantics aside, you have added 4/5ths of SFA fermentables.

The brigalow can of snot contains essence of ginger and from what i understand, artificial sweeteners but nothing fermentable.

So an OG 1.020 isnt that surprising.

Next time, add a few kg of raw sugar, ditch the can of snot and keep all your other flavours the same.

Interested to hear how the peach flavour turns out, sounds like a nice touch.

found out about the peach somewhere on here,

yeah I know about the can of snot theory, but it is only a mixer drink for the missus so it doesnt have to be that grand

i did put a kg of coopers brew enhancer and some raw sugar (2 handfulls)

oh well see how it goes in a few weeks, will let you know.