rhumbunctious
Member
OK, I love Ginger Ale and decided to try brewing a batch from scratch, using only fresh ginger root, brown sugar, some cinnamon, lemons, and limes -- based on a recipe derived from numerous variants found online.
It's been in the fermenter 6 days now and the airlock has finally stopped bubbling, so I took an SG reading to check where it was at, etc.
As I normally do, I tasted the current results and overall am very very pleased. Great flavor, nothing off tasting, all in all very much in line with what I was expecting / hoping to get and very promising -- except no bite at all. Smooooth and richly flavorful, but rather disappointingly tame. Some folks may think that's as it should be, but I like my Ginger Ale with a bit of kick.
So I'm wondering whether to add a tablespoon or two of ground ginger, to spice it up, but not sure whether to do so now, or when I bottle.
I anyway plan to keep it in the FV for at least one more week, if not two.
Perhaps one tablespoon now, and one when bottling? Or would a teaspoon be sufficient?
I'm in unfamiliar waters here and very happy for experienced input.
It's been in the fermenter 6 days now and the airlock has finally stopped bubbling, so I took an SG reading to check where it was at, etc.
As I normally do, I tasted the current results and overall am very very pleased. Great flavor, nothing off tasting, all in all very much in line with what I was expecting / hoping to get and very promising -- except no bite at all. Smooooth and richly flavorful, but rather disappointingly tame. Some folks may think that's as it should be, but I like my Ginger Ale with a bit of kick.
So I'm wondering whether to add a tablespoon or two of ground ginger, to spice it up, but not sure whether to do so now, or when I bottle.
I anyway plan to keep it in the FV for at least one more week, if not two.
Perhaps one tablespoon now, and one when bottling? Or would a teaspoon be sufficient?
I'm in unfamiliar waters here and very happy for experienced input.