Just a few points to make.
1. Fresh ginger doesnt have to be expensive - asian grocery stores sell it for ~$10/kg.
2. Ditch the kit. If you are adding fresh ginger, various spices and a heap of sugar whats the bleedin point?
Cheers
DrSmurto
p.s. someone asked about soft drink style GBs. My best GB to date was 1kg fresh ginger, cloves, cinnamon sticks and lemon + 2kg raw sugar. Champers yeast. Good spicy kick, easy to drink but dry as. Watered down with lemonade a top summer refresher to drink while watching the cricket.
Have you ever tried leaving the ginger root from the boil in the wort & put it all in the fermenter?
As for chopping i put the ginger thru a food processor, skin and all. Boil that for an hour with spices etc and then dissolve sugars at flameout.
Did you end up doing that batch leaving the ginger in the fermenter? If so, how did that go on taste? How much ginger did you end up using then?I've used Fresh Ginger. It gets expensive, I used something like 1kg of Ginger for just one 23L batch.
I put it in a food processor then boiled it in 5L of water and strained the water into the fermenter. Next time, I'll just leave the junk in it, it's been sterilised by the boiling, you could get away with less ginger that way, make sure to strain before bottling.
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