user 22310
New Member
- Joined
- Nov 17, 2018
- Messages
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Hi Guys, I'm a complete newbie here with absolutely no idea other than what I've seen on youtube! I've tried to read up some old threads but tbh I go round in circles and don't understand most of it.
So here's what I've done:
1.5kg Ginger root, peeled and chopped
3kg Sugar (normal granulated stuff)
20 Litres of water
Champagne yeast
Cream of tartare
Put the chopped ginger and sugar into two pans, each with as much water as I could fit in.
Boiled for about 15 mins - left to cool for about 30 mins.
Poured into a fermentation bucket with the remainder of the 20 litres of Tesco water.
Added a packet of Champagne yeast and a teaspoon of cream of tartare.
Screwed the lid on and stuck an airlock on top.
So my question is, do I let it ferment out for however long it takes it to stop bubbling, or do I cut it short, say after 5 days or so?
Thanks in advance
So here's what I've done:
1.5kg Ginger root, peeled and chopped
3kg Sugar (normal granulated stuff)
20 Litres of water
Champagne yeast
Cream of tartare
Put the chopped ginger and sugar into two pans, each with as much water as I could fit in.
Boiled for about 15 mins - left to cool for about 30 mins.
Poured into a fermentation bucket with the remainder of the 20 litres of Tesco water.
Added a packet of Champagne yeast and a teaspoon of cream of tartare.
Screwed the lid on and stuck an airlock on top.
So my question is, do I let it ferment out for however long it takes it to stop bubbling, or do I cut it short, say after 5 days or so?
Thanks in advance
