Hi, not entirely sure where to post this, but I'm wanting to make some alcoholic ginger beer (bit like crabbies, although I'm not sure if you get this kind of thing in the states).
It's not a beer as such; doesn't contain malt or hops and previous attempts a few years ago haven't turned out great (I used malt), however now with more experience I'm thinking of having another go.
So:
Ginger, lots of it; fresh root for flavour and lots of ground stuff for the spicy/heat.
Then thinking of using some lemon juice and zest to help with preservation.
For the 'base' I was thinking mostly using a mixture of dextrose and a little brown sugar, then using some maltodextrin and lactose to provide body and sweetness (as I will be bottle conditioning, so can't back sweeten). Will ferment with champagne yeast.
How does this sound? I'm only looking for 4-4.5% abv and want a go at this before considering things like ginger beer plant (a yeast-lacto symbiote)
It's not a beer as such; doesn't contain malt or hops and previous attempts a few years ago haven't turned out great (I used malt), however now with more experience I'm thinking of having another go.
So:
Ginger, lots of it; fresh root for flavour and lots of ground stuff for the spicy/heat.
Then thinking of using some lemon juice and zest to help with preservation.
For the 'base' I was thinking mostly using a mixture of dextrose and a little brown sugar, then using some maltodextrin and lactose to provide body and sweetness (as I will be bottle conditioning, so can't back sweeten). Will ferment with champagne yeast.
How does this sound? I'm only looking for 4-4.5% abv and want a go at this before considering things like ginger beer plant (a yeast-lacto symbiote)