carlos
Active Member
- Recipe Type
- All Grain
- Yeast
- gervin gv10 champagne
- Yeast Starter
- yup
- Additional Yeast or Yeast Starter
- enzyme
- Batch Size (Gallons)
- 5
- Original Gravity
- 1054 ish
- Final Gravity
- ?
- Boiling Time (Minutes)
- none
- Color
- ginger
- Primary Fermentation (# of Days & Temp)
- tb recorded
just made this yesterday so will update details when finished , taste before brewing was great just enough ginger to leave a tingling after taste , and a clean flavour of the carrots up there with the apple , almost citrusy
12.5 kg carrots washed
750gr ginger skinn and all
14l store bought apple juice no preserve
yeast enzyme
campden powder
champagne yeast
1 kg demerara sugar
juice carrots and ginger saving pulp separatly . should produce approx 2 gallon juice
add campden powder at 3/4 level tea spoon per gallon let sit covered for an hour or two
place pulp in micro mesh bag and squeeze out excess juice
add sugar and shake vigorously to dissolve
optional (place ginger pulp in pan of water approx 2 l and simmer. add to juice straining pulp. when done )
make a small starter with 1/2 pint or so of apple juice (warmed to about 22c)
add apple juice to fermenter with carrot juice and test grav , shake and swirl around to get some air in there and pitch yeast
add 1 or 2 table spoons of enzyme
stir in and seal fermenter
bubbling like crazy at 22c 24 hours later
12.5 kg carrots washed
750gr ginger skinn and all
14l store bought apple juice no preserve
yeast enzyme
campden powder
champagne yeast
1 kg demerara sugar
juice carrots and ginger saving pulp separatly . should produce approx 2 gallon juice
add campden powder at 3/4 level tea spoon per gallon let sit covered for an hour or two
place pulp in micro mesh bag and squeeze out excess juice
add sugar and shake vigorously to dissolve
optional (place ginger pulp in pan of water approx 2 l and simmer. add to juice straining pulp. when done )
make a small starter with 1/2 pint or so of apple juice (warmed to about 22c)
add apple juice to fermenter with carrot juice and test grav , shake and swirl around to get some air in there and pitch yeast
add 1 or 2 table spoons of enzyme
stir in and seal fermenter
bubbling like crazy at 22c 24 hours later