Ginger beer

[H0N3YoM0N5T3R]

right i got mine all together yesterday followed the recipie ( used wine yeast). I have it sat in my room with a temp sticker on the side. Its reading about 22 degrees is this ok. I only ask coz it dont seem to be doing anything. the lid is bulging a bit but I read in the ginger beer thread the thing goes a bit nuts.

Cheers in advance for ya help

Honey Monster :drunk:

 

[calumscott]

A bulgey lid means its all getting started!

I did mine with champagne yeast and it didn't go totally ballistic, quite restrained actually.

22C is maybe just on the warm side, under 21 would be better if you have a cooler spot. :thumb:

 

[H0N3YoM0N5T3R]

since writing this wich i know is a short time lol the temp has dropped and it bubbling like mad.

cheers for ay answer tho mate. i will watch the temp and if it gets any higher will look to move it.

cheers
:drink:

 

[calumscott]

Good stuff! :thumb:

What was your recipe in the end?

 

[H0N3YoM0N5T3R]

the changes I did are in red mate. I wanted to stay as close to the recipe as poss for my first try.
I still think I may need to move it as the temp in my room says 22. but it is now bubbling like hell.

also got my self 2 big jars of canderel to back sweeten ( think that what was mentioned) it was a quid a jar at tesco.

1kg Fresh grated ginger
5tsp Dried ground ginger
1tsp Cream of tartar
2 lemons
2 limes
1 Orange
2.5kg Sugar +500g
2tsp Yeast nutrient
1 sachet champagne yeast (Richie's wine yeast, only coz it worked out better to buy a tub)