SWMBO loves jamacian ginger beer (Non alcoholic). I've got some good recipies for the brew, but technique (mostly, how to carbonate) has me stumped. I don't have kegging equipment (although this might be a good excuse to get it, LOL)...
does some smart person have an idea out there about how to carbonate, without creating bottle bombs?
One article I read online suggested fermenting in a closed 2 liter container for 2 days, then refrigerating...stop the fermentation process, but get carbonation. sounds dangerous to me...
Primary: beer, mead, cider
Drinking: beer, mead, cider
Originally Posted by GilaMinumBeer