Search results

Finally tasted my ginger brew the other day; I backsweetened it a bit and it was nicely carbonated like commercial ginger beers / hard sodas. I guess thanks to the carbonation, the bit sour 'white wine' flavor and aroma imparted by the champane yeast, mellowed down a lot. There was still some...

Mouthfeel was pretty good in my batch; adding some dry malt extract really helps with that. Adding more sugar will just result in more alcohol (and a quite thin brew). I was talking more about some sour flavors, very dry and reminiscent of white wine. Primed and bottled it now after some back...

After seeing all the good reactions to this recipe, I made this last week for my lady. Stuck to the recipe mostly, but replaced some of the sugar with DME for extra mouthfeel. After bubbling away for a couple of days I had a taste yesterday, and the ginger flavor was great: spicy but not too...