Recent content by Zider

Several dark and stormies later, remade with 10% sugar changed for light malt, got no maltodextrine increase sugar to 3/4 cup.

OK thank you, I'll give it a go, 2oz per 5gallon? is about 1/2 tsp per litre. Ginger beer jelly...now thats interesting, could inject the rum into the centre... Dark and stormy jellies...next Xmas maybe.

Turned out great taste wise, almost perfect. Could have been a touch sweeter, but added dark sugar lump to dark n stormy and all good. My No 1 issue to fix now is the mouthfeel. It feels very watery and although carbonated, lacks pzaz and flattens fast. Will try glycerol and or malt to build...

How gingery was it?

Rebrew Déviation from recipe Half the sugar About three medium potato-sized ginger roots peeled. Then grated. Two clementine juice Half lemon juice One clementine zest 1/2 tsp crème tartar Tastes firery

How do you add the ginger now? Root I presume but sliced or grated?. Boiled ? Brewed on the ginger? The way I tried is ok. There is a decent afterburn. So far I have réalisés lemon peel is a bad addition. It makes the first flavour soapy. Might keep some lemon juice. I think ginger zing...

no bubbles at day one my a$$ i opened bottle 2 at day 2 and sprayed the ceiling . I am guessing either defective seal or I added more yeast in one bottle than the other. tasted great but too sweet, ginger could do with doubling again, but is at limit for children, clementine was inspired. I...

yeah, I have big pressure cooker. Will do it with lid on, ( no pressure) to protect. I should add this is mini batch to get the recipe right. Also added 1/8 tsp cream tartar as all recipes seem to use it. Opened the tester, no bubbles at day one. As soon as any fizz will kill it and will...

Managed to sell better half on the idea of ginger beer for Xmas. Used this recipe http://toriavey.com/toris-kitchen/2013/09/the-old-fashioned-way-homemade-ginger-beer/ Ginger Syrup Ingredients 1 cup granulated sugar 1/2 cup water 2 tbsp grated fresh ginger Ginger Beer...

Blame my hangover on this

Ok I'll give you clue. It's not a cider factory.

So things got more holy after mecca Does anyone recognise this place? Anyhow this last recipe was left to sit on lees at room temp which here is 25C. It tastes divine and is now racked a week ago prior to carbing. For fun I got carried away split in two and added a couple of handfuls of...

Were they preserved with sulphite? What is alcohol tolerance and clearing like?

Midway through trip to Mecca. Currently Worcestershire. Here is cider/perry selection at local bottle shop. What to choose? It's a hard life.

Do you mean you bottled with both together or you tried both & lactose better. Can you give quantities?