. . . and alcoholic or non-alcoholic beverages other than beer and spirits. Post discussion on recipes, methods, equipment and the like about these drinks here.
Brought some cheap jars of ginger 1.70 each 240g didnt read label till i got home.
64% ginger
vinegar
water
food acid (260)
canola oil
vegetable gum (415)
Any likley side effects in using this, plan to boil the crap out of it then add
2 cinnomon sticks
6 cloves
400 g ldme
1kg dex /corn syrup
2 lemons rind /juice
21 lt yeast Us 05
Appreciate your thoughts Wrighty
Cheers Warra,
I made it up anyway ,boiled for 1 hour and scraped the scum of the top as it went.
Seem to be a bit of of the oil/gum shite may have come out in the boil.
All up was 4 jars or 940g of ginger ,time will tell i guess.
Not fermentjng real well ,s.g has dropped 1038 to 1012 never seemed to have any vigor in the ferment.
Used s 05 and didnt re hydrate ,is this yeast any good for style?
temp at 18c for ferment.
I wouldn't be too worried just yet about it not reaching FG after 6 days. I'd be leaving it for longer if I was worried.
I wouldn't be too worried about the S-05 either. I haven't used it for a GB before but it's a pretty clean yeast, I can't see it doing anything terrible to your brew.
Cheers Bum,
Think im just worried about the quality of the ginger i used .and the fact it never got a krausen.
did get some condensation on the glad wrap so somthings going on .
Well your gravity looks like it is falling how you might expect, regardless so something is happening. I'll be interested to see how this turn out too - fresh ginger is so expensive!
Just racked of into secondary with small amount of dex.
Plan to let it rise in temp then crash chill as has 8inch of head space in fermentor.
S.G 1010 taste promising from sample. Will bottle in 10 days.
Hope to leave at least 2-3 weeks in bottle .
I asume G.B.improves with age in bottle?
Cracked a couple on the weekend was ok nice subtle ginger zing just a bit dry and thin.
I will do this one again with more malt and some lactose or gb cordial in the latter stages of ferment.
