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Old 04-27-2012, 04:09 PM   #1
playford32
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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)

so....

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
Andrew5329
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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

http://www.homebrewtalk.com/f76/ginger-ale-24326/

 
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