Originally Posted by merk_the_hermit
I've been experimenting with making multiple micro batches (2000ml ~ 4 bottle) of Ginger beer using GBP.
Anyway, I've got down to a drinkable recipe that's actually refreshing and drinkable, but I'm still getting sulfur with each batch. I switched from tap water to spring water and it's not helping. Here's my procedure :
1. add 2000ml water, boil on stove, add 300g sugar and a few inches of shredded ginger. Once at a boil, cover -- keep at rolling boil for 10 minutes. Remove from heat and let it cool off.
2. Once cooled, I filter out with a coffee filter (metal coffee filter with a paper coffee filter in it). Pour into a 2000ml flask. Add 1 TBS dried GBP and airlock.
3. Wait 30 minutes to 1 hour. Filter out the GBP and bottle.
I use no rinse cleaner all the way through the process, but can't really shake the sulfur from any batch. Is it from the GBP?
It's a few years later, but I'm making GB very differently to you, and I am getting a sulphur smell too.
My method is:
1. Put the following into a big plastic barrel:
- strained juice (no pulp) from fresh, peeled ginger. I am also careful to include the white starch that remains in the bottom of the juice catcher.
- sugar syrup (1:1 sugar to water mix)
- citric acid, cream of tartar
I leave it in there for 2 days then bottle and complete the fermentation in the bottle.
However I have found a few times that it has a "farty" smell. This is noticable when I open the barrels. I think it's something to do with contaminants in the barrel, because I always homogenise my GBP and sometimes I homogenise the mix before sealing the barrels.
It's always a single, whole barrel, even when make 4 barrels at once.
So I'm pretty sure it's not GBP.