The recipes for ginger beer I've read say that you put a lot of sugar and cool it to stop the fermentation if your carbonating with yeast. Has anyone got good resulst putting only enough sugar to carbonate and getting a dry ginger beer?
I've found that the longer you lager your ginger beer, the drier it will taste. Just don't cold crash it and lager at room temp. After a month or so, you shouild have a dry, ginger champagne.
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Dry ginger beer
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