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I am not sure what juju is but yes ginger beer is quite ginger flavored. My recipe listed earlier in this thread is my take on a traditional Jamaican recipe lots of ginger and citrus flavors. Semi sweet. 5-8% A.B.V. Sent from my iPad using Home Brew

Please do some homework, and stop trolling for an argument. Ginger beer is a centuries old beverage. A traditional ginger beer plant can be used to make this beverage. No it is not brewed in the traditional sense of beer with grains boiled for hours to extract the sugars and then fermented. But...

I case you were unaware ginger beer has history in the Caribbean sea where pirates of yesteryear drank a beverage called a dark and stormy. This beverage consists of ginger beer and rum. I make mine with Cruzan blackstrap rum. The ginger beer and rum were both brought back to Europe by sailors...

I agree with that. With the collapse of technology the man who has the knowledge to brew and create alcoholic spirits will be highly valued because we will all need a stiff drink. Sent from my iPad using Home Brew

I recommend giving it the full 4weeks. I am no expert but mine was awesome and I did not seem to have the continued fermentation after letting settle and straining off the majority of particulates. Still cloudy but yummy! ;-) Sent from my iPad using Home Brew

I have been wanting to make this for over a year. I finally jumped on board burnt 5lbs of honey in a nesco cooker over 4hrs at 225deg F. Had a little boil over note to self less heat more time. Added 1-12oz frozen white grape juice concentrate. Topped off into ~2gal batch over all. Intended an...

Still going but really slow o.g. Was 1.125 today after racking into gal jugs for secondary at 1.048 will just have to give them more time. Starting to warm up around here so maybe will help to get going better. Wold like to get down to at least 1.020 lower if it will go there. Tastes great just...

Started another batch, doubled the last one. Now 8 cups sweet rice and 4yeast cakes. Will have to make a run to market and restock yeast cakes. Will try a different rice next time around. Last batch of 4cups rice 2 yeast cakes yielded about 1.5 qts of wine. Sent from my iPad using Home Brew

Do not do anything. The wort and yeast will cause enough co2 to be created that will essentially seal the wort/beer from the air. Sent from my iPad using Home Brew

Holy crap batman! I just harvested my very first batch. Yikes this stuff is strong, warms you right up inside. Reminds me of a jacked jacked hard cider I made a while back strength wise. Has anyone ever determined the A.B.V. of this stuff. Now I understand the little cups when consuming Sake...

Too bad she was in the adjacent room. Did not go over well. Sent from my iPad using Home Brew

Had a little incident with starting new batch of hard cider. Using an ale yeast I harvested from a commercial brew. I had under pitched so in an attempt to get it rolling. I decided to make a half batch and aerate for a day or two until it got rolling. Bad idea worked fine the day I pitched it...

Had a little incident with starting new batch of hard cider. Using an ale yeast I harvested from a commercial brew. I had under pitched so in an attempt to get it rolling. I decided to make a half batch and aerate for a day or two until it got rolling. Bad idea worked fine the day I pitched it...

My first batch ever 3days old. Sent from my iPad using Home Brew

Well apparently my batch is still stalled. I sampled and tested today S.G. STILL AT 1.070. I made a starter with EC-1118 and white grape juice will let that get going and slowly add cranberry wine i have going until I get a full gallon going then I will add that to the rest. Sent from my iPad...

I use fresh organic ginger root and follow the process described on the following link. http://mistyhorizon2003.hubpages.com/hub/How-to-Grow-Your-Own-Ginger-Beer-Plant My last two batches finished at 4-4.5% A.B.V. Sent from my iPad using Home Brew

I have now racked the latest batch to the bottling bucket O.G. 1.076 tested today as 1.045 est A.B.V. ~4%. I could wait no longer for a dark and stormy. My last batch finished started at 1.076 and finished at 1.040 I thing this will finish the same in the bucket before I bottle or consume it...

I have now racked the latest batch to the bottling bucket O.G. 1.076 tested today as 1.045 est A.B.V. ~4%. I could wait no longer for a dark and stormy. My last batch finished started at 1.076 and finished at 1.040 I thing this will finish the same in the bucket before I bottle or consume it...

I too have freeze distilled apple jack multiple times until it would no longer freeze just make a very loose slush after several days to a week in the deep freeze. Yes it burns all the way down would be really good I think with a sour apple flavor. I estimate the proof was about 60-70 proof...

Again it is not really apple jack but rather a freeze distilled wine or more appropriately concentrated Cyzer. Refrigeration is unnecessary as the alcohol content after freeze distillation if indeed it was 13% A.B.V. to start with is now some where around 26%A.B.V. OR 52 proof much like a...