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Old 04-27-2012, 04:09 PM   #1
Apr 2012
belfast, antrim
Posts: 3

Brewing ginger beer for the first time.

I've two 5l demijohns on the go.

basic recipe.

3 lemons per 5l
2 cups of ginger per 5l
champagne yeast
half packet of sugar (slightly less than pint)


10 days in still fizzing, lemon sediment has come to top and ginger at bottom.

I siphoned out a glass to see how its going. So far very, very sweet and far too much lemon. It also has a very lemony taste not vinegary but a lil sour kind of?

Not sure if should decant remove sediment and add more fresh ginger?
or is this just part of fermentation?

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Old 04-28-2012, 04:44 AM   #2
Nov 2011
Salem, Massachusetts
Posts: 170
Liked 3 Times on 3 Posts

Well if your going to rack to a secondary it might be in your interest to add extra ginger then. Otherwise leave the sediment that's a part of fermentation.

There's a good recipe here in this thread that I'll be making tomorrow, it has lots of tips/tricks for ginger ale in the comments

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