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Thanks for the reply's but its not quite answered my question! I don't really want to back sweeten with a non fermenable sugar as I would like to have the choice of using honey/brown sugar ect and it is also easy to get hold of. At the moment all I am looking to do is find a way of having quite...

Hi, Now I'm trying to make a sweet, alcoholic, fizzy ginger beer Now I started off using champagne yeast but the problem I had was that the yeast would eat all of the sugar and leave me with a dry ginger wine, so I would have to go down the route of... Ferment out, back sweeten with sugar and...

Thanks for all your answers, have gone down the route of... Ferment out, back sweeten with sugar and then pasteurization will post back to let you know how it went. Now as I am using Champagne yeast this will let me get a higher alcohol level then say beer or larger yeast before the yeast cant...

Hi but if it is still fermenting when I get to the ABV that I want and then add lactose there will still be fermentation going on in the bottles so bottle bombs could happen?, and I do it the other way by letting it ferment out and adding Lactose It wont be fizzy as the yeast has stopped and it...

Thanks BottleBomber, I don't have a keg so what I can do is... Make ginger beer to get the alcohol level that I want, rack off add more sugar till I like it. bottle, leave for a wile, keep opening bottles till I get the right fizz, then heat then in hot water to kill the yeast!

Hi all, and I hope this thread is in the right place? OK so I'am quite new to all this and wanted to make some quick simple sweet sparkling alcoholic ginger beer as I thought this mite be quite easy but the more I look and read its seems to be a nightmare and my head is starting to spin and...