I've just started my third batch of ginger beer off brewing. Both the previous batches have been very good, but I've tweaked the recipe each time - the first batch came out very dry because I didn't manage to slow the fermentation in the bottles enough, so for the second batch I replaced some of the sucrose with xylitol, and that worked pretty well. This time I've tried stevia as the sweetner, so I'll see how well that works in a few weeks.
Anyway, each time, I've boiled up the ingredients (root ginger + lemons + limes) with water, and then chucked the whole lot into the fermenter including the mashed up ingredients. Having all the mash floating around in there does make it a bit of a pain when it comes to bottling though, so I'm wondering if its the most sensible approach. Is it likley to work just as well if I strain off the mash when I transfer into the fermenter after boiling?
Anyway, each time, I've boiled up the ingredients (root ginger + lemons + limes) with water, and then chucked the whole lot into the fermenter including the mashed up ingredients. Having all the mash floating around in there does make it a bit of a pain when it comes to bottling though, so I'm wondering if its the most sensible approach. Is it likley to work just as well if I strain off the mash when I transfer into the fermenter after boiling?
