https://www.makewine.co.nz/instructions-and-recipes/alcoholic-ginger-beer-recipe
Fri 26th November started this
130g of ginger (instead of 200g) blended up with a bit of water.
5l water
5 small lemon skins
7 small lemons juiced
Simmer for 15mins
Took off
600g sugar (split 300 white and 300 brown) aiming for 7.5% ABV
Cool to room temp and SG is: 1.050
After 15 days it is still fermenting and SG is now: 1.008
https://www.brewersfriend.com/abv-calculator/ giving me 5.5%ABV
With some syrup added it is very nice, and very gingery/fiery.
Bottling
I’m going for the strategy of
waiting until all fermentation is done (bubbles have stopped)
sweeten with lactose
dissolve 60g of sugar and bottle and leave somewhere warm for a week in bottles
This is safer that the adding sugar to sweeter, as I’m transporting the ginger beer 500 miles by car, and then over the period of 10 days across more temperatures. I don’t want explosions!
Bottled it just under 3 weeks of fermenting wiht an Final Gravity of 0.995 giving 7.2%
It is very strong (and not fizzy yet). So having soda water with it works well.
Put in lots of swweetener (not sucrose) for taste.
After a few weeks, this has come out super well, and will definately make it again.
