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Ah dang. So what result could I expect to get from this setup? Like what % value and would it all ferment out like sugar does? Have never brewed with malt. So trial and error xD

Hi All I started a new brew of Ginger beer. For the first time I decided to use malt to give it some body etc. As before it literally was just yeast, water, ginger and sugar. Here's the strange thing. Not sure if I messed up or whatever. I wanted to start out with a half and half mix to...

So my old man made some Ginger Wine back in 1979. We decided to open it and see how it tasted. Its older than me!! (1986) for me! Well lets just say it was very rich, nice smell to it and full of flavour. I have no idea of the percentage. It had a strong vintage aftertaste though...

I'm thinking of grabbing myself this kit, as I have not yet brewed beer. I already have a Wide Neck Fermenter 25L with airlock :P I will be putting it into bottles, possibly using Spitfire bottles mostly. Then storing in a box How longs the bottle conditioning time on this?

I have 5kg of the most awesome sweet Victoria plums fresh picked from a fruit farm over the weekend. It's all going in a big barrel and then will be split into two demijohns. I'm thinking of doing like a nice sweet plum wine in one Then a more spicy style in another demijohn (After it's...

So I went Strawberry picking over the weekend and went overboard on the strawberries. So I decided to brew something with strawberries. I used 2kg of strawberries washes cut boiled and mashed 1kg of Sugar 1tsp pectalose 1 demijohn Gervin ale yeast 3/4 filled it and it blew out many...

Its a 4.5l demijohn but I boiled the mango and sugar with 2 pints of water and then filled the demijohn with pre boiled and cooled water. To just below the neck.

Hey, I have just started a Mango Brew for my friend as a pickmeup. Im not treating it as a wine more of a Mango fizzy drink. 2kg fresh mango (4 Mangos) mashed and boiled. Estimate 240g sugar from these. 500g golden granulated sugar. Gervin Ale yeast. (Flavour is nice) Now all sitting...

You can use splenda as a direct sugar replacement. Keep adding until taste is what you want. Keep adding a little at a time and see how it goes. Splenda does not affect the overall taste as far as I can detect. You could always take out 1 litre sweet it to taste then upscale for the whole...

I used 1/8 of a teaspoon per 280ml bottle and half would do for a 500ml. This was for slight fizz to it. I don't like to overprime my bottles. Would not want to clean up sticky ginger beer :P I used standard granulated sugar from sainsburys. Next time im going to be using golden granulated...

I just started a test batch using 600g Golden Sugar, 8 Peaches, 2tsp mixed spice and 300g Ginger. Wanted a nice Autumn warmer at 5.5% Gives a nice golden colour spice flavour and a subtle peach flavour. If there is no airlock activity and you have a stable SG then I would prime a bottle with...

Well I tend to ferment mine for 2 weeks then rack into another demijohn and allow to mellow for a week or more. Then backsweeten if you want something with sweetness. But it depends on the taste your after. Best thing is to taste taste taste :)

Hey Wine yeast is ok, its normally designed to handle high alcohol levels. However some yeasts do impart flavours and have different clearing levels. But you should be ok. I normally use gervin ale yeast. Depending on how much you ferment you will end up with around 6.5-7%

Hey Wine yeast is ok, its normally designed to handle high alcohol levels. However some yeasts do impart flavours and have different clearing levels. But you should be ok. I normally use gervin ale yeast. Depending on how much you ferment you will end up with around 6.5-7%

You can back sweeten with splenda. As this won't ferment in bottles. Add according to taste.

Im making turbo cider. That's basically cider made using just apple juice. I grabbed 4 litre packs of not from concentrate fresh pressed apple juice from sainsburys. Then added 350g of tinned pears which I mashed. Just to add a rounded flavour. Should endup around 5-6% roughly. I plan to let...

Whats the reason for the honey? To add body to it? How many times you rack it? Whats the conditioning time for this?

What did it taste like? Yer im due to bottle this soon. Its matured nicely after racking. Cleared up nice to. Going to double bottle the ginger and the ginger and orange one this week to free up two demijohns :) Then set some more batches on but with less sugar :P

Im so glad I racked this and let it mature slightly. The taste is bow lovely. No more harsh alcohol aftertaste. Just slightly sweet ginger kick which mellows out and warms your mouth and throat. With a fizz as well. I will be bottling soon once the airlock activity dies down

Wait until it ferments it reminded me of hot cross buns smell :) Yer 10% is a tad heavy for summer sipping all evening. Its more of a select reserve ;) Can't wait to start another batch once this current one is ready :) of course with less sugar and using malt. Dam sugar is my nemesis!