500g light crystal malt (I assume he means light malt)
I think you will find he means crystal malt grain, but who knows it does sound like alot of grain
NTRabbit wrote:I've just started making this recipe, but with some minor alterations - 1kg of raw sugar and 500g of brown sugar instead of the 1kg ofdextrose, a tsp of lemon juice and a pinch of nutmeg, and instead of a wine yeast i have a leftover Coopers Ale yeast. I also only ended up with about 900-950g of fresh ginger, but thats no big deal.
Its going to come out strong, but hopefully its a ripper. Will let you know in oh, say 4 weeks?
Oliver wrote:
I ended up with nineteen bottles of excellent ginger wine / beer. I don't know what the alcohol content was but it kicked arse! The cloves probably had something to do with that. I used cloves in a stout for the first time about four years ago and I overdid it. Two bottles and I didn't want to get off my chair. For hours. Cloves are a natural local anaesthetic, you can use it for tooth ache and stuff like that apparently. Well, it has more of a "general" effect when taken internally, in conjunction with alcohol at least.
Cheers,
Oliver
mikey wrote:Oliver wrote:
I ended up with nineteen bottles of excellent ginger wine / beer. I don't know what the alcohol content was but it kicked arse! The cloves probably had something to do with that. I used cloves in a stout for the first time about four years ago and I overdid it. Two bottles and I didn't want to get off my chair. For hours. Cloves are a natural local anaesthetic, you can use it for tooth ache and stuff like that apparently. Well, it has more of a "general" effect when taken internally, in conjunction with alcohol at least.
Cheers,
Oliver
What amount would be overkill?
drsmurto wrote:<snip>
I put down a version of the GB from scratch that Oliver posted.
Slight variation thanks to the input of you lot! Very Happy
~750 g of ginger
1 cinnamon stick
8 cloves
2 lemons
2kg raw sugar
1 sachet champagne yeast (EC-1118?)
<snipage>
DrSmurto
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