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This is becoming far too complicated. For a 20l batch Put a jug on a scale and zero. Weigh sugar eg 5g x 20l = 100g Add boiling water UP TO 200ml INCLUDING the volume of the sugar. Stir and you end up with 200ml of sugar solution. 5ml of sugar solution per 500ml bottle is the same as 2.5g of...

Not knowing how much a pint of sugar is without checking, I'd imagine it's quite a bit and your ginger beer is quite strong which will make it thin in mouth feel and possibly clearer, more akin to ginger wine. Did u peel the ginger or blend it whole? I started by doing this recipe...

How much have you made?

What was your recipe and what is your current gravity?

It has a sequel if you really enjoyed it.

Is it like a plumy red or more fruity rose? I've eyeballed prune a few times with the idea it's dried plums but didn't want the prune aftertaste.

I made this in July with 500g medium spray malt 1kg brewing sugar. 25g Chinook hop tea and Chinook & Mosaic dry hop. Whilst nothing special it was pleasant enough. Swmbo didn't like me drinking it cause she said it made me smell like an old man. Not wind or anything disasterous, just a strong...

I'm sure terrym is still about, just not as frequent.

I've used empty 500ml San pellegrino sparkling bottles in a pinch. I'm sure you could use sprite also, only suggest these for the colour. Not sure if it makes any difference anyway. Did the job and the beer didn't taste any worse for it.

Maybe try a few degrees higher, some higher abv beers do take longer to fully carb.

Weigh 6-10g per litre (eg 6g-10g x 23l =138g-230g) Put the sugar in a jug and top up 230ml. It's important to top up to 230ml and not add 230ml! Stir until the sugar is fully dissolved and leave to cool. (Doesn't need to be completely cold.) Using a Calpol/medicine syringe put 5ml in each...

Put your beer somewhere warmer for a week or so should do it. Could be you didn't leave them long enough the first time or it's not as warm as you think it is 24hrs a day particularly this time of year.

Whilst not a kit, I was pleasantly surprised with turbo cider. I used a mix of Sainsbury's and Asda juices because Sainsbury's is red apple and Asda green by ratio of 1:2. General consensus is to make plain apple cider and use the flavoured cordials after to provide the sweetness as an...

I wasn't planning on adding priming sugar, I was hoping it would break down some of the sugar the ale yeast left unfermented. But if wine yeast only tackles simple sugar it would be pointless and I'd just have flat beer. 🤨

I was interested in whether you can ferment with an ale yeast and prime with a wine/champagne yeast. I'm struggling to enjoy sweet beers at the moment.

I'm in please

I think chippy or Clint has mentioned this before, but no answers.

No problem. This link should be a short documentary on how tropicana juices are made and they're not the wonder liquid, marketing will have us believe. Greg Wallace has a "inside the factory" episode on juice too. The Carling (Series 4, Beer) and Bulmers (Seties 6, Cider) episodes are worth...

I think you'll find they'll be like Sherry. Think of it like cordial and water rather than juice. I've made that mistake a couple of times, same when I've used juice drink without realising. It's not a write off though just a faff. You'll have to split the batches and add water and possibly...

It's not ideal but with a hectic family life I've had to leave brews for a couple of months before bottling with no noticeable side affects. (That I can tell) As long as it's sealed and you check your airlock doesn't go dry I can't see an issue. I've read scare stories about leaving it on trub...