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First test wasn't too bad. I had a half bottle of still apple cider sitting in the fridge, the bottle hadn't sealed property. I measured 500mL into a jug and added the Stevia sweetener by the 1/2 tsp, sipping from a straw. Bearing in mind that the brew was fairly nasty to begin with, it started...

Well I bit the bullet and bought a 40g jar of Stevia Equal, ingredients also contain maltodextrin and "flavourings". I have a couple of bottles left of my first dry batch that have conditioned, so I'll use them to experiment on getting the right balance, then use that to bulk sweeten my latest...

The bloke at the local hbs cracked open a ginger beer kit. It had a sachet of 4g of Stevia for sweetening, and I'm assuming a 23L batch. From research, people are suggesting 1/2 cup for 5 Gallons. 5 Gallons being just under 20L, and an metric cup being 50 teaspoons. That equates to about 1.3...

Hi all. I'm looking to pick up some 25 - 30L water storage cubes for primary/secondary fermentation vessels. I have two choices (examples below, not advertising). 1...

Hi guys. I'm looking to backsweeting a batch of cider and ginger beer, avoiding lactose. Word on the street is that Stevia is a reasonable alternative if I'm looking for a sweeter, bottle carbed brew. The supermarket has a number of brands I'm looking at, so any advice or guidence would be...

I would, just in case you've racked a little too soon. The other neat thing about cubes is that they're stackable, and if you get a tap for the bottom with a short length of hose attached you can do away with siphoning and bottling wands.

Do you peel it before you chop and cook it, or just chop and cook it with the flaky skin bits on? Thanks, Fish.

I'm thinking now of running two batches side by side (2 x 2L batches). I'll use bread yeast for one, and try a few raisins in the other. The more I think of raisins, the more I like the idea. I mean, originally wine was fermented using the natural yeasts on the skin, and I used champagne yeast...

Well, I guess any sort of feedback is good. Maybe from someone who's tried it before, or from anyone with an opinion. I'm still fairly new, so even someone saying "Hey, that won't work. You forgot something obvious" is a bonus. I guess the other point is how do you tell if something is "as nice...

The Chappo recipe has both lemon and lime in it, along with cinnamon and honey.

My local shop doesn't sell brewing yeast, the nearest homebrew store is about a 20 min drive away, while shop is 5 min walking distance. Simpler as in I don't need to go anywhere to get special yeast, and experiment wise it's something that most people would have.

I've actually heard this before. It might be an interesting experiment small scale...

Um, so yeah. Not sure if I've offended you in a past life or anything, pretty sure I haven't kicked your kids or run over your dog or anything, but you've taken my original post a little too seriously. So, to clarify. This thread is based on the base recipe of ginger, sugar, water and yeast. I...

With four small batches of apple cider under my belt I'm expanding into Ginger Beer territory. But trying to find a simple GB recipe is nigh impossible. To my mind the most simple GB recipe should be ginger, water, sugar and yeast. Right? But every recipe I see seems to adding more. Cloves...

Well, here's feedback from the experiment; Don't bother unless you don't like carbonation. None of the bottles I've used have held carbonation to any great extent, but the Grolsch bottles were fine. I think the cheap swing tops allowed the pressure to escape. There was only a slight fizz...

I responded to a Gumtree ad selling Grolsch (sp) bottles. I turned up there with the cash for the bottles only to end up with more bottles, 50 caps, a capping machine and a cider kit at no cost. When the fellow found out I was just starting out his generosity increased tenfold. When I finally...

This is genius. I must try it. You can add pasteurise the cider, then add more juice to sweeten the mix. It will dilute the cider, reducing the alcohol content, and without any further active yeast carbonation should not continue further. I'm by no means an expert, and I might have this...

That's what I was thinking. They're nowhere near as solid as a champagne bottle or Grolsch bottle, but then I'm thinking that the seal on top is not as tight as a Grolsch, so the top might pop rather than the bottle exploding. Has anyone been game enough to try them?

Did a search, but couldn't find anything relevant. A number of the larger retailers and variety stores here in Adelaide are selling 1L swing top bottles for around $2 each. They're labelled as water bottles, but I'm wondering if they'd be any good for priming and conditioning. Anyone have...