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Here is a video of what a living Ginger beer plant looks like. http://youtu.be/-7UN8i4qsKk Sent from my iPad using Home Brew

I have started a new ginger beer plant. My method uses organic ginger root from the local food store. In a sanitized bowl using a sanitized microplane I grind the untreated, unwashed ginger root 1.5-2oz . This is now transferred into a quart jar 2/3 full with filtered water then add 2tsp white...

Dark and stormys with this batch of ginger beer were great may have converted a few people. Sent from my iPad using Home Brew

Yes dragons milk is very good. Recommend drinking no more than one per evening though, kind of like martinis one is good two is too many.

$7.99 for 8oz Sam Adams Triple Bock. $13 for 20 oz Sam Adams Chocolate Stout. $14 for 4, 12 oz bottles of Dragons Milk.

Looks good to me.... Note be prepared to wait at the very least 6-9 mo before drinking. Meads do very much better with age. I am about to make another batch of Cyser "apple mead". The last time I started it in March and it was not very good until October I have one bottle left saving for the...

Some will but color will get deeper, darker hue, flavors intensify as well as A.B.V.

I do not think you would have a problem with oxidation because the area above the wine in the carboy would contain co2 not oxygen and co2 is heavier than air. So unless you somehow forced air into the carboy none should have touched the wine let alone enough to do damage. Anyone else?

I just racked my 5.5 gal batch of ginger beer. O.G. Was 1.076 now it is at 1.040 still a little too sweet so I will let it go for a while yet before bottling. Taste test it is pretty good will be great when bottled and allowed to carb up. Hoping to have it finish around 1.010-1.015 est. about...

Take off 2 qts and try it. If it is ok do the rest.

I have 6-16 oz bottles of hard cider left. Guess I will jack , jack and jack the jack, then a trip to the brew store for an alcohlometer," good excuse for the trip:-)", and we will see what I get. The hard cider was 8%ABV. good stuff but jacked , jacked jack was good too. I accuracy will be...

I think you are right what I had ment was 60 proof. These are of course only estimates. But I can say it would no longer freeze to the point I could strain off any more ice.

I have made meads and cysers before. So I do understand the befits of patients. I will keep you all posted but this may take a while.

Sounds like the perfect kettle to create a still with.. Sorry could not resist.

I have done this with my hard cider and went so far as to jack" freeze and separate" the Jack twice more. Got it to the point it would no longer freeze just slush. Est 60 proof. Very sweet apple taste and hot alcohol. I had produced 5L. It was actually not a bad after dinner sipper. Like a fine...

Talking about dogs and bells check out our family dogs and the dinned bell on my links. http://youtu.be/Lj-OIMNW2SE http://youtu.be/UpXcXUReaNs

I have a question? Can a slow fermentation at lower temps. Say 65-68deg F. Create more esters, or fusal alcohols in a mash, beer or wine?

Here is the source I used to learn how to make a ginger beer plant to make my ginger beer for the last few years. Scroll through the posts and you will find one of my earlier recipes. http://mistyhorizon2003.hubpages.com/hub/How-to-Grow-Your-Own-Ginger-Beer-Plant Also check out other ginger...

Still just letting it do its thing. No slower, no faster just a burp every 60-70 seconds. And a small layer of foamy bubbles on top.

Just started new batch 8 lbs white granulated sugar, 2lbs dark brown sugar, 2 oranges, 2 lemons, 8 key limes, 16 whole cloves 8oz skinned chopped ginger root, 5.5gal batch total volume. O.G. 1.076 right at the 10% est A.B.V. Mark. Will try to rack off and bottle @ 1.025 and let it finish in the...