Recent content by guitarzan_1971

Interesting. When I started I was using the idea of Crabbies as a baseline as my wife likes it. I agree making it as a non fermented product would be no fun at all. I also started out not wanting to force carb. I wanted to make it old school. Since then I no longer aspire to make anything nearly...

Ok guys, update time. I let ky ginger beer ferment completely. I tried it a few times and was unhappy with the flavor but four days later when I went to bottle it mellowed and seemed like it may be ok. I bottled it and put it in the basement. Two weeks later I opened a bottle. Almost zero...

Thanks so much for that. There are a ton of recipes, all pretty much the same but no specific refining to them. I like the idea of a hop bag. What other ingrediants do you use? Cinnamon had the same type of flavor profile but Im concerned it will be bitter sans sugar when fully fermented. Also...

Thanks! I tried it again this afternoon and it may be ok once it carbonates. A friend suggested adding some citric acid to it. Makes sense as I love dry NY reislings that are super acidic. My wife said she wanted it bone dry. Im sure it will be. Next time I will make it with much more lemon and...

So I think my first ginger beer experiment is a wash. Fermentation is done and it is bitter, really bitter. I dont see how you could make this stuff dry. Its got a heavy alcohol content. I tried to backsweeten with stevia but it just doesnt taste good. Not sure what I did wrong or how I can fix...

Thanks for that info! I will be trying that mix. I have also seen where it goes well with Pims Cup.

Thanks for your post! My interest in making these beverage is to go back to the historical roots of the craft. While I see the value of force carbing I'm trying to do this as a way to return to the times of old. I want to work within nature to create my product and not resort to technology to...

I would like enough carbonation for it to have a decent head that stays for a bit. I dont want to get into force carbing yet. I like the idea of doing as much as I can naturally. What country are yoy from? I qm pretty much using Crabbies as my gold standard..

I have recently read that if your dishwasher hits a high enough temperature it can be used to pasteurize already carbed bottles. Anyone tried it? I'm thinking any water heater can be turned up high enough. My dishwasher has a steam setting, high heat setting, and even a sanitize setting. From...

I used pretty much the same ingredients you guys did. 1.5 lbs ginger ( only a four gallon batch and I'm not going for hot I want it to be pleasant.) 4 tsp dry ginger 1 tsp vanilla to mellow it out further Juice and zest of 2 lemons and 2 limes. I didn't cut them up I was concerned about off...

I would love an answer to this question as well. I just bought ingredients yesterday to wing it but I would like a good guideline.