ginger beer

[jason123]

I tried my Ginger beer again a day or two back. I think it is improving but still don't think it is a method I would use again. The problemn could be that it was only a cheap and cheerful bitter kit which wouldn't make the best brew to start with. On the other hand I might not have used enough ginger. Trying it from the barrel so early means it still coming out fairly cloudy so might be better after a proper pint or 2 has been drawn off.

Might try and draw off a good pint tonight to see how it looks.

[rimski]

I went for this recipe in the end

700g of fresh peeled grated ginger (Doesn't have to be peeled but I prefer)
5tsp Dried ground ginger
1tsp Cream of tartar
2 lemons
2 limes
2kg White Cane Sugar
600g Demerara Sugar
2tsp Yeast nutrient
1 Sachet Champagne yeast

I forgot the yeast nutrient and only really had Windsor yeast spare but it's fermenting happily as we speak and already smells BLOODY lovely.

[Wolfy]

I went for this recipe in the end

That recipe is virtually identical (just in different quantities) to what I use when making (mostly) non-alcoholic ginger beer with my Ginger Beer Plant, so I'd expect the results to be pretty good. I like my GB a bit sweet, which is why the GBP is good, because you bottle before it's fermented all the sugar (not recommended in glass or for alcoholic GB!) so depending on how dry it turns out, you could back-sweeten with lactose or something similar.

[rimski]

Once finished fermenting I was planning on half a teaspoon of caster sugar and a tablespoon of sweetener in a beer bottle to carbonate/sweeten but I will experiment with taste first before I bottle. As I imagine I carbonate the same as I do my beer????

[Wolfy]

Yep, just carbonate as usual (at least that's what I do with my alcoholic GB).