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3 weeks to the night I started this and its still bubbling, though mighty slow now. It's approx 11% alcohol, reading 1030 on the hydrometer.

I drained off my first 750ml bottle of this brew two days ago. It was roughly 6-7% alcohol at the time. I let it carb for a while then sit in the fridge and freezer at alternating times. It didn't end up carbing very much but I drank it anyhow. It was "ok", drinkable but not the best ginger...

Yeah I'll have to try some chilli one day. I'm not sure what I'll do for my next brew, I kinda feel like making something tropical. Any ideas?

My recipe was like this :- 800g fresh ginger fully blended 8 lemons, fully blended 1 lime, fully blended A handful of sultanas So I would boil 2 litres of water in this mash, mix in as much sugar as would dissolve, then filter it into the fermenter, and repeated until I had 12 litres of boiled...

As a gag to your mates late on a Friday night when all shame is lost... would be pretty funny. As long as you weren't at your house because who wants to clean the toilet, lawn and floor up after that....

Yeah I've read on the forum here that many people like the coopers ginger beer kit. My main problem with it though is it has artificial sweeteners in it I believe, and I tend to stay away from such things. I know when I have low carb beer which I believe has the same things in it that it affects...

I went to a homebrew store and got some champagne yeast already. I'll try and keep a sample of this yeast going so I can use it in the future if its any good. I added some to my ginger beer already to speed it up.

Well he said it was, obviously it would have _something_ in it. Surprisingly he was a heavy alcoholic in his past and he never had a drink after about 45 years of age.... except this ginger beer of his.... he died recently which is why I'm giving his recipe another whirl.

Well bakers yeast ginger beer may not taste pleasant to you, but it does to me. I don't like guinness, but I don't call it dog poop. :) My preference is to make something drinkable , but if I don't then it's good to know why I didn't. For instance some people here said 40C pitch would ruin it...

If you're seeking the perfect Lager, don't use bakers yeast. I'm making ginger beer here man, and bakers yeast works pretty well for it. That's my experience. Bakers yeast will work pretty well for any type of wine too, not the best or the fastest, but it'll work. I have the feeling some guys...

Well I've already tasted 3-4% non carbed brew from this batch and its pretty tasty (still too sweet, but carbed it may be bearable). So I know the 40C pitch hasn't severely affected the flavour to this point in time. When I put the bakers yeast in initially I only dropped a half 7G packet into...

My granddad only made ginger beer with bakers yeast (non alcoholic but still). So I'm not sure why you think it's a big issue like you make it out to be. How many brews have you made with bakers yeast to form an opinion? How many 40C pitches have you done? None? Maybe worry less about homebrew...

The extra bakers yeast sachel did speed things up a little bit, but not as much as I had hoped. I dropped in some champagne yeast starter and it seems to be going faster now. The bakers yeast didn't produce any off flavours to this point and it tastes pretty good, but it certainly seems slower...

So I poured a sample today to see how this was going. It was about 3% alcohol according to the hydrometer. I guess I didn't pitch enough yeast and it's been going steady but slower than expected, so I dropped another bakers yeast sachet into it. Taste was ok, so hoping it's going to be drinkable.

Can anyone here compare using gelatine, waiting a day and bottling vs cold chilling and waiting X days ?

I would shit about 2-4 times a day on xylitol, all times very watery. So yes, it had a laxative effect. But instant coffee also has a similar effect and I had them together, so perhaps its slightly exaggerated. It would be regular, have xylitol+coffee, 30-60 minutes later shit. I'd usually have...

Unlikely. Gum and candy have miniscule amounts. Once you get some, have 4 tablespoons and wait 10-15 minutes and you will see. ;) I've done this to a few people. For me personally over time I didn't gain a tolerance to it, if anything it got worse for me. This was over a 2 month period where I...

You'd probably need to drop 1 to 1.5kg of xylitol into a 23L batch to have it properly sweetened I guess. It isn't "that much" sweeter than normal sugar and has a cooling effect on the tongue. I have 750G here and used to eat a lot of it when on a weird diet, it's certainly interesting that much...

Have you considered a sweet and high in alcohol variety? Bakers yeast or bread yeast tends to hit the lowest threshold of around 12-14% . If you add enough sugar for 18% alcohol and use such a yeast you should have a sweet and high alcoholic drink. Most beer yeasts tend to hit the same limit I...

Well spending 30 minutes on a toilet unnecessarily isn't exactly... wait we are males... never mind.