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Wow, thanks, I am absolutely going whip this out in conversation if the topic strays anything near this. Incredibly helpful, thank you so much.

Nah i'm not really talking about the sweetness i'm just wondering whether I should add a kilo of sucrose (in the form of cordial) to the wort as I would a one kilo bag of dextrose that I buy from a home brewer or whether sucrose ferments differently to dextrose.

Hello all, After two ill-fated attempts to make ginger beer with ginger bought at the green grocer I have decided to use Buderim ginger refresher as the "food" for the yeast. I found out from Buderim that they use sucrose in their cordial and I was wondering whether there was a difference...

Cheers man, will check it out.

Sweet as, cheers for that, and to the previous poster, by garbage taste, it just tastes of nothing, and it's really watery, next time i might try priming with the refresher.

That's exactly what I did do, i used about 500 grams of grated fresh ginger and there is just no taste, it's horrible, at the moment I am using the Buderim ginger refresher and that makes it taste quite nice, I was just wondering if it would be possible to sort of, bulk flavour it.

Ok so i waited for the hydrometer to go down to 3 days of the same reading, primed and it's now come to the end of 2 weeks of conditioning. Everything is fine, except for the fact that it tastes like garbage and I think it's due to nothing more than a poor recipe. It doesn't really taste like...

Wow, my saviour, again you come to the rescue. Again, thanks a lot, it's so great having a whole community here without having to send off an email to some toffy liquorcraft bureaucrat.

Umm, minor occurence, I think I was supposed to put the lactose in with the wort, blasted recipe fails to mention it, but it's my fault I guess. Although I'm assuming the only difference it will make is that it won't be as sweet as the recipe intended. Am I able to add lactose while priming or...

Thanks a tonne mate, seriously, very helpful.

It turns out it started at some point overnight, that damn recipe mislead me. Thanks a bunch for the advice, I see I have a lot more to learn. Cheers fellas. And a quick P.S. while I'm here, how long is an appropriate time to keep it in the fermenter, or is it simply a matter of taste?

This is my first brew and I am attempting to make Alcoholic Ginger Beer as per the recipe on the liquorcraft website: " Ingredients: 2kg glucose/dextrose * 500g malt extract * 500g lactose * 100g to 200g crushed or grated fresh ginger (vary to suit your own taste) Up to 4 lemons...