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I have never tried fermenting anything with raw anything so far. I don't know if ginger would work raw. Maybe if you grind it down into what would almost be a paste, it might. Ginger is very fibrous, and the only way you can get any flavor INTO what you're cooking is by cooking it. The...

Some ideas I'm tossing about to go into this at serving. If anyone has suggestions or thoughts, please chime in: - Coconut water - Tarragon (typical of Caribbean cuisine...a licorice flavor) - Hot pepper of some sort (unsure about attempting this) - Cilantro (unsure of this)

Mainer - I just did a quick calculation online. If I feed it with 3 cups of water and 1 cup of sugar two more time...and let ferment dry, I'll end up with around .813 gallons (just under a full gallon), and I should be looking at roughly 12% to 12.4% ABV. That'd be nice to drink. :)

OH. Big tip here. A lot of recipes call for some sort of citrus...I use lemon in mine...and I have seen lime being used. I would caution against doing this for now. I don't know if it would work with the molasses flavor. I kind of think the molasses takes the place of any citrus. I would say, if...

Actually, I gave it a quick taste this morning. It's only been going for a couple of days, but I wanted to see if I should keep feeding it and build it up to a larger batch, or just let it finish and not do it again. Believe it or not...I think this might be one of my new favorite drinks. It...

You know, it's funny. Without realizing the irony (because I wasn't thinking about this thread at the time), I ended up starting up a batch of ginger beer with molasses myself yesterday. I put in a touch of cinnamon, as well...and I was thinking about sprinkling in some black pepper (just on a...

I might suggest taking some ginger beer you already have, or just some plain ginger ale, and put a bit of molasses or brown sugar in with a few ounces before committing to a full batch made with it. I don't think it would be a very good mix of tastes, myself. And realize...I make lots of...

mindenman - I've found that to be completely true, and is one of my issues. I like my alcohol on the strong side - one of the reasons I started making my own (especially ginger beer and hard lemonade). I am beginning to realize, however, that you just can't do that with ciders/apple wine and...

As for pressing apples to get the juice out - I have no easy way to do that. Not that I don't mind a little work for my cider, but I really just have NO way to do it. That is why I cooked them...to get the juice into the water. I know about it setting the pectin. I've never really cared much...

So, for those who don't know, I have been making alcohol for a few months now. Mostly wine, ginger beer, and lemon and lime wine (hard lemonade/limeade). I had tried cider at the start (really, apple wine, because I like to "feel" my alcohol), but none of them came out very well. I have read...

Sounds interesting. I may have to try that one. Thanks. :)

Not using a SCOBY. Just using regular old wine yeast. I'm making actual wine, not kombucha. But yes, that's what I've read as well. And take it from me...regular earl gray (and sub varieties) will go bad a couple of days in. And yes, it is because of the oils. Much to my disappointment. I...

Actually, I just threw my country peach tea wine into the fridge for tonight's special drink. It turned out quite nice. It is an herbal tea, so it is just fruit pieces and skins and stuff, I think...I'd have to go back and look at the box again. I looked before I made it, and there was nothing...

drewery - thanks for the heads up. Thankfully, I don't think we have any of that type of tea sitting around. Last time we got some was five or six years ago, I think. Most of what we have now is various types of herbal teas...I have some green teas, and a few bags of various types of earl...

Well, that'll teach me to research more before making something. As I said, I found out about the bergemont causing tea to spoil AFTER starting this fermenting. It's only been a day, and I gave it a quick taste. Sure enough, it tastes as if it spoiled. I'll give it one more day and see what...

zipper - I used red star pure cuvee - I guess I am basically making tea wine. I'm not trying to mess with kombucha and scoby's and all that. Don't mean to offend anyone really into that, just a lot of work for not a lot of alcohol. I know it's supposed to be good for health...not really worried...

I'm sure you could substitute some sort of light malt for the sugar, if you know the equivalent for the amount of sugar. It would give it a real beer flavor. I made mine as it would be for ginger beer from the store...just ginger, sugar, and water. I may have to try a batch with malt, if...

I actually toyed with that once...roasting the ginger. I roasted the lemon, as well. I will say that it does give a nice, deeper flavor. I would suggest two things. 1 - Cut the ginger in half length-wise, and put it interior up, so that it gets all the heat and browns the sugars a bit...

Does your wife have normal allergies...say to ragweed or hay fever or such things? Is it possible the friend's winery uses chamomile at all as an additive in their wine? I ask because of this: I do not drink chamomile tea any more. A few years ago, I realized that every time I drank...

I just made some tea to try to ferment. 4 cups of water, 4 bags of Victorian Earl Gray, 1 cup of sugar. I'm only fermenting 3 cups of this. I figured, since I was going to brew this nice and strong, might as well make some extra to drink on the side. :) Tastes great right now...