ginger addition during fermentation

I brewed up a ginger ale last weekend and after a week in the carboy fermentation has slowed down considerably so i snuck a taste test. The recipe only called for 1oz of ginger, i doubled that but I still can't taste it. So this morning i run down and pick up a pound fresh, run it through the counter top chipper shredder, and poured just enough boiling water from the kettle to cover it. effectivly making a REALLY potent ginger tea. This was then added to an empty carboy and the ginger ale racked unto it.

Questions being.. Can I expect there is enough sugar in the newly added ginger to start fermetation again? i.e. no head space should i rig a blow off tube? and How long can I expect to wait(bulk age?) for maximum flavoration ?

 

I don't understand. Did you use candied ginger? If it's fresh ginger in water, it's not going to have much sugar at all, if any.

 

It doesn't have as much sugar as say.. peaches but there is a noticble sweetness to the ginger. The zero headspace had me worried so i rigged up a blow off just in case.

 

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2447/2

According to this, which ought to be reputable, 1oz of ginger has exactly...0g of sugar. I'm sure it has some, but it's got to be less than a half a gram. I wouldn't worry about fermentation at all, much less new kraeusen.

 

thanks for the info. Guess i just worry too much

cheers!

 

So, as you've already discovered, the fresh ginger root won't restart fermentation.

How much of the fresh ginger did you add? I added 3 rounded tablespoons of fresh shredded ginger to my winter warmer this year. Ended up being a very ginger beer. My brewing partner and I loved it, but we're ginger people. My wife, who decidedly is not a ginger person, couldn't stand it.

 

Haha. I added the whole pound I'm a Ginger fan myself but now I'm Hoping it isn't too much! I was wanting it to have lots of flavor and looks like I'll get it

 

Well, It the ginger did kick up the fermentation a bit, not like high krausen after pitching a big starter, but enough to leave a foam ring around the neck.


Pulled a sample and After 10 days I've reached my final gravity of 1.010, from 1.059. It'll have to hang tight where it is because bottling day isn't for another week and a half.

worried about the flavor imparted by the mass of ginger in the brew Missus and I took a taste test and it is AWESOME! Not too hot, not over the top ginger flavor. This is going to be a great batch

 

I added a single ounce of ginger to a holiday beer with 5 minutes left in the boil. The beer smelled like ginger extract for 2 months. It's now just starting to mellow.