Search results

It was very wine cooler ish only with about ten percent abv

My koolaid wine turned out about how I expected. Gross but drinkable, I carbed it in the keg then put it in a five gallon cooler with the drink spout on bottom and took it to a party. The ladies loved it.

Now that it is carbonated mine tastes great and the ginger to lemon lime ratio seems right, earlier the ginger was a bit overpowering. Either the carbonation or the week of ageing has mellowed it out though. The ginger is still strong, it is quite spicy but it don't have that raw ginger flavor...

I just made a batch with BlackBerry in it.

Ok thanks for the advise, it has been at 30psi for five days now I will shake it when I get home from work and then hook it back up

Do you know the abv, or a close guess?. The way I plan to do it is make my 4 gallon batch of hard cider like normal and then add finished kombucha into a secondary ferment. I will probably do 4 gallons of unpasteurized cider with a cider yeast and no extra sugar (depends on apples but usually...

May also up the amount of lemon and lime or cut back on the ginger for the next batch

Well it's good but not carbonated at all. I have it set to 30psi, I will go in and get a longer line for my tap and see if that helps.

II am almost done now, for a five gallon batch I ended up using juice from 4 medium unpeeled ginger roots that equaled just under three cups, 3 cups brown sugar and 2 cups turbinado sugar. Other than that I followed original (doubled)recipe. I will update in a few days how it turns out, thanks...

I have been making ginger ale in two liter bottles for awhile but other than that I haven't experimented with soda. I'm assuming you can make a 7 up like soda by just leaving the ginger out and maybe increasing the lemons right? I'm not a big lemon lime fan but my girls love it.

Anyone ever dry hop skeeter pee? Hops and lemonade sound like they would go good together.

I bought stuff for two more batches of this and was going to use the yeast cakes from my ten gallon batch of beer that's split in two carboys but it went bad and I had to dump it so I am going to have to research a starter our else wait until I brew something else.

My one and only batch so far I used a yeast cake from a ginger iipa with safale us05 and I couldn't taste it. I thought for sure I would at least taste the ginger but I didn't.

I used to add a bit of red pepper flakes also for extra kick. I want to make something my wife and girls will drink right now though.

I used to make ginger ale in two liter bottles with lemon honey ginger and bakers yeast for carbonation. I don't remember how much lemon was in it but it always tasted like ginger ale and was good. I already bought everything for this batch but if it is to strong I will cut back and possibly use...

Well I never got around to making this but I just bought the stuff now so I will make it tomorrow night. After reading through the thread I am going to cut the sugar by a third and use half brown sugar. I'm also going to juice the ginger and just use the juice, that's how I do it when I make...

Never heard of it but it kind of sounds like paskmust which I came here looking for a recipe to make. Let me know how your experiments go.

Anybody have a recipe for Swedish paskmust? I have searched the web with no luck.

The liquid on bottom is whey. This is what all milk kefir will look like if left to ferment for about a week at room temp.

I had a mason jar full of milk kefir (grains removed) get pushed to the back of the fridge and forgotten for I think about four or five months once and it smelled strongly of alcohol. That's with no other yeast or sugar source added.