Hello all
Newbie brewer here giving it a go.
I decided to give ginger something a go.... I don't know if i'm making ginger beer or ale or wine how do you tell the diff?
neway this is what i've done:
1.7kg of ginger root minced up into my barrell
4 lemons zested then juiced/chopped up into barrell
1 kg of sugar
poured boiling water over and left for a while then topped up to about 17l of boiled/warm water.
left for 2 days before adding campden tablets
24hours later added latvin ec1118 yeast and wine nutrent within 24 hours had a good steady bubble from the airlock.
once the airlock slowed right down I added another 1kg of sugar.... airlock slowed again so I added another 1kg of sugar.
Airlock activity is next to nil now and FG is 1.0 at 12deg c
now the questions:
I didn't measure the OG so abv is gonnar be a guess correct?
I'm going to rack off into carboys... advisable to have airlocks on my carboys correct?
I have taken a sample and it has a nice level of sweetness what else should I be tasting for?
Acid and tannins.... I know tannins add mouth feel and acid can even out sweetness are they required?
any suggestions anybody has would be great
Rob
Newbie brewer here giving it a go.
I decided to give ginger something a go.... I don't know if i'm making ginger beer or ale or wine how do you tell the diff?
neway this is what i've done:
1.7kg of ginger root minced up into my barrell
4 lemons zested then juiced/chopped up into barrell
1 kg of sugar
poured boiling water over and left for a while then topped up to about 17l of boiled/warm water.
left for 2 days before adding campden tablets
24hours later added latvin ec1118 yeast and wine nutrent within 24 hours had a good steady bubble from the airlock.
once the airlock slowed right down I added another 1kg of sugar.... airlock slowed again so I added another 1kg of sugar.
Airlock activity is next to nil now and FG is 1.0 at 12deg c
now the questions:
I didn't measure the OG so abv is gonnar be a guess correct?
I'm going to rack off into carboys... advisable to have airlocks on my carboys correct?
I have taken a sample and it has a nice level of sweetness what else should I be tasting for?
Acid and tannins.... I know tannins add mouth feel and acid can even out sweetness are they required?
any suggestions anybody has would be great
Rob