I just made this stuff as an experiment. I used 3 oz. of ginger because I knew I would need the stronger flavor. Small problem though. It stank like maybe some "rhino farts". It had a really nasty sulfur like odor. I drank it anyway. Anyone have a theory as to why my batch turned out this way?
Sounds like it has to be the yeast. How long did you have it out, and what yeast did you use?
I've done this using champagne yeast instead of baking yeast. Also if you're looking for some more flavor try adding other spices you like, cinnamon, clove, etc. I put a dash of cayenne pepper in one and it really turned up the heat on it.
I tried making this last night. We used some honey in place of sugar and I put some of the lemon zest from the lemon into the steep.
I tried some today. Wasn't carbed, but it tasted pretty good. Ginger was definitely an understatement though. I will add more next time, but it was still quite good.
Yuri,
If you make up a Corny of this and put it immediatly into the kegerator under pressure do you need to add the yeast at all? Since you aren't looking for alcohol and the CO2 comes from the kegerator it doesn't seem like you need it at all.
PTN
__________________
Sign up for the South Shore Brew Clubs 17th Annual Brewoff HERE. This BJCP registered competition will be held on April 17 in Mansfield, MA. All are welcome to enter. There is a HBT thread discussing the competition HERE.
To get the intenseness of the ginger, this guy recommends juicing the grated ginger, thus making a ginger juice. It is very concentrated, but when mixed as per the recipe, it is great.
Spicy, yet sweet enough - just like most store bought ones.
I make these in beer bottles, but will go to 2 L plastic bottles from now on.
Linear Mode
