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Did you use real raspberries? If you did, the berries may not have been crushed up enough for the sugar inside to be fully mixed. This would cause a low initial gravity. Over time, the sugar will dissolve out, thus increasing the Specific Gravity

Howdy I've been brewing mead and cider for a few years and going to try my 1st beer soon. I'm looking for advice and answers to a few questions. What controls ABV/sugar content of the final product? Steep/boil time? Amount of grain? Both? (Boil time is a new concept for me). The Brews Best...

doesn't look like it. looks fairly normal. when you get something looking like a film on the surface, is when you're infected

Just to chime in with my (limited) experience. I've only ever used fresh ginger for anything. I made a Ginger Beer using only Fresh Ginger, Lemon Juice and sugar (mix of brown and white). While it was good, I felt it needed something. Maybe the Ginger to water ratio was off. I think about that...

Here's a better pic of the bottle ring

So, I popped another bottle for a taste test.....it also hasn't matured. So I took a look at my recipe. I used faucet water for this batch....hmmmm. Also of note, I had some odd coloring on my cork and a 'ring' on the inside of my bottle. Kinda odd since I store my bottles on the side Any advise?

hmmm....interesting. I'll have to pop another bottle to see if it tastes the same. If it's the batch, I'll know I did something wrong. If it's just the bottle, I might have to look into it further Thanks for the advice so far. Keep it up if you have more

Didn't get much from the General forum... I had 2 different batches of mead turn a year old, just a bit ago. Both batches tasted the same at bottling. The first batch had improved a lot over the past year. The 2nd batch tastes practically the same since I bottled it. Can batches or even...

I had 2 different batches of mead turn a year old, just a bit ago. Both batches tasted the same at bottling. The first batch had improved a lot over the past year. The 2nd batch tastes practically the same since I bottled it. Can batches or even individual bottles age differently? What...

That sounds awesome.

Here's my 1st mead I made. I can't believe how much the flavor has mellowed out and improved. I got 4 bottles left, gonna crack another in another year

Let me know how that works out for you. The use of brown sugar and molasses is interesting. Maybe that will add some more depth to my recipe

3 gallons water 3 cups of fresh grated ginger root 6 cup white sugar 6 cup dark brown sugar 2 squeezed lemons Safale us 05 Start gravity =1.042 Finish gravity = 0.996 Took about 28 to ferment

I started it Feb 24th and bottled it Apr 13.....so 48 days? It didn't actually take that long, I was lazy and kind of let it sit in the carboy for a while extra

I'm back. My ginger beer is.....ok. It needs something. Maybe just needs carbed. Gonna experiment and try this again

I just tried some Hard Seltzer this weekend (Platform Black Cherry), and I can see some similarities. Might try to get some Black Cherry extract and see how close I can get.

cool. thanks. Modified it a bit and we'll see what I get in a month

I'm wanting to make a ginger beer/drink, but not sure where to start. Anyone got ideas, tips or recipes?

heh, maybe :D. But the Kilju experiment was just that, an experiment. Something new to try and an exercise in brewing. hmmm...the Sahti looks interesting. I'm rather fond of Juniper berries in brew

Ratio is 6 cups of sugar to every gallon of water Starting gravity= 1.106 Finishing gravity= 1.002 Abv= 13.65 before sweeting/juice