Inneed
Active Member
Just popped a bottle 5 weeks after brewing and pleasantly surprised. Thanks for the tips on this forum the recipe went like:
950g ginger, peeled and whizzed
2 lemons (zest and juice)
2 lines (zest and juice)
1tsp cream of tartar
5tsps ground ginger
2.5kgs bog standard white sugar
Total batch size 16.5L
OG 1.050
FG 1.000
ABV: 7%
Used a 7g sachet of champagne yeast but after a week re-pitched another as it seemed to stick at about 1.033
On priming I used 100g white sugar, to get something fizzy and added 10g of Stena (volume wise it looked like a lot), thinking it was a sweetner and unfermentable. Also threw in another lemon (zest and juice) for a bit of zing. As it turns out, I'm not sure about the Stena. Firstly the bottle was hugly fizzy, suggesting it is fermentable (although 100g sugar in 16.5L will make it pretty fizzy in the first place) and secondly the end result wan't sweet at all.
Still, nice flavour, good ginger kick and hugely drinkable, if a little burby (almost alkaseltzer fizzyness). Thinking it will mix well with a cremant or gin. Adding a squeeze of lemon on serving and job's a good-un. Was going to take a crate on holiday, but think jostling in the car could be dangerous. Maybe one for the roof rack.
One thing I've learnt and that is that swing top bottles can take lots of pressure!
950g ginger, peeled and whizzed
2 lemons (zest and juice)
2 lines (zest and juice)
1tsp cream of tartar
5tsps ground ginger
2.5kgs bog standard white sugar
Total batch size 16.5L
OG 1.050
FG 1.000
ABV: 7%
Used a 7g sachet of champagne yeast but after a week re-pitched another as it seemed to stick at about 1.033
On priming I used 100g white sugar, to get something fizzy and added 10g of Stena (volume wise it looked like a lot), thinking it was a sweetner and unfermentable. Also threw in another lemon (zest and juice) for a bit of zing. As it turns out, I'm not sure about the Stena. Firstly the bottle was hugly fizzy, suggesting it is fermentable (although 100g sugar in 16.5L will make it pretty fizzy in the first place) and secondly the end result wan't sweet at all.
Still, nice flavour, good ginger kick and hugely drinkable, if a little burby (almost alkaseltzer fizzyness). Thinking it will mix well with a cremant or gin. Adding a squeeze of lemon on serving and job's a good-un. Was going to take a crate on holiday, but think jostling in the car could be dangerous. Maybe one for the roof rack.
One thing I've learnt and that is that swing top bottles can take lots of pressure!