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I've done both - if you shut it down early, it could come out a bit on the sweet side. I would let it ferment to dry, then backsweeten it...probably with a simple syrup (with more ginger cooked in it, perhaps). Simple syrup is just equal parts sugar and water...cook it until the sugar...

That's exactly what I was looking for. Thanks JediJoel. That gives me a base for what I need to know. Like I said...I've searched a lot, and it was really hard finding instructions on 1 gallon extract brewing like this, with just one extract and such. People had recipes, but nothing that...

I've been reading, and I'm thinking if I actually wanted to delve into beer brewing (all I've done so far is ginger beer, wine, and hard lemonade), then some using a single something and single something might be my best bet. And I was thinking using a malt extract might be the way to go for...

Well, I made a white grape cherry wine (using Welch's bottled juice, and backsweetening with Welch's White Grape concentrate). I bottled it tonight. I got two full wine bottles, plus a good amount of extra - not sure how much extra, because I used whatever was handy to put it in the fridge...

Tuna Sandwich

I ran across this A&W clone recipe here on the forum: https://www.homebrewtalk.com/showthread.php?t=314367 Honestly, I would say it either needs a splash of vanilla extract, or a root beer extract that has a bit more vanilla flavor in it. I used Watson's, from Walmart. I know that is...

I found a simple wire strainer works pretty well for filtering.

Just put two 32oz growlers of homebrew ginger beer in the fridge. Also was able to "bottle" 2 quart-sized canning jars of the ginger beer to put away for later consumption.

I'll toss my two cents in here, but take it with a grain of salt...I'll explain why. I currently do not have a hydrometer - hopefully I'll be getting one next month. As such, I do not know the exact ABV of my wines yet. With that said, I have made ginger beer, hard lemonade, and grape...

Well, in our case in particular, as I said...IF I ever used canned preserves or applesauce or something like that, it would be because we just had too much of it and it was going out of date (two years old or more). Granted, now that I make wine now and can think ahead on stuff like this, it...

I'm curious about this myself. My wife and I can all sorts of fruit through spring and summer, so I could use our homemade stuff that is getting ready to go out of date (we can A LOT...so sometimes don't use it or give it away quickly enough). I also currently have some pumpkin puree (from...

Very cool. Thanks.

I have a white grape cherry wine going right now. I used Lalvin ec-1118 for the yeast, and have fed it a cup of sugar already (about 4 days in). If I keep feeding it until it doesn't ferment anymore, does that mean that it has reached the tolerance of the yeast and it is at 18% ABV? I don't...

Anyone ever had buttered beer? Basically, you heat up beer with some spices and an egg yolk, then melt in 2tblsp of butter and serve hot. Aside from the egg yolk in it, it sounded kind of interesting to me. I was curious if anyone has actually had something like this, and how it actually tasted.

I had a batch of ginger beer that taste pretty good before I put it in to ferment. Turned out, when it was just about done fermenting, I found it didn't have nearly as much ginger flavor as I wanted. Instead of dumping the batch (1 gallon of ginger beer is a lot to waste, after all), I decided...

Limes in ginger beer - interesting. I may try that with my next batch, or do a small batch to see how I like it.

I'll be bottling a gallon batch of ginger beer this weekend, I believe. Once that is out of the carboy, I'll be filling it with hard root beer. I have a batch of white grape cherry wine that is going to be half- fermented this weekend; I'll probably add a cup or two of simple syrup to...

So, probably the quantity. I could see that, I suppose. It's only I've only spewed twice from drinking, but both times it was when I had mixed stuff. Granted, looking back on it, I did drink quite a bit both of those times. hehehe. (sheepish)

Ginger beer is about as simple as it gets, honestly. I use 3/4-1lb of ginger, sliced thin...leave the skin on (for color) Put 1 gallon of water in a pot big enough to hold it. Turn the heat on to medium-high and put in 4 cups of sugar. Slice the ginger...stir the water every so often to...

So, it is kind of a common thing that if you mix alcohol when you drink, you might end up losing to the porcelain throne later...you know, wine, beer, and liquor all together. Is this because of the liquid itself...fruit base combining with a grain base, etc. Or does it have to do with they...