I make something very similar and I wouldn't say it was all that much like Bundaberg but I will say that the base recipe will get you as close as anything you can do on a HB scale. The extra ginger is important though and spice additions do go along way to covering up the artificial sweeteners many people object to. The dark brown sugar is important too - I've done it without and it isn't the same so ignore those who tell you it makes no difference because "it all ferments out anyway".I made this: http://www.aussiehomebrewer.com/forum/inde...&recipe=972
Without worrying about the extra spirits (or soaking). My mate thought it tasted better than Bundy GB, but I think he was being kind. But to be honest, it's not really that far off.
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