A few weeks back I made a ginger brew, something like 4-5lb of ginger
root I shredded up in the food processor then boiled it in a coupla
gallons of water for an hour or so with 4-5lb of dark raw sugar. Put it
in the fermenter with some champagne yeast for about 10 days then put it
in some 1L soda bottles and left it sit for 2 weeks.
Tasted it and it had a little bit of fizz but no sweetness -- I guess
all the sugar had been fermented. It tasted kinda like a ginger wine,
was good with a very good ginger punch. Not bad but no sweetness. I
made some dark n' stormies with about 1/2L out of a bottle and a bit of
simple syrup, then added some simple syrup to that bottle, it has sat
for a week and fizzed up a bit more but is sweeter now, more like a
ginger ale/beer.
Made a cocktail tonight with some Goslings and my sweeter fizzier ginger
brew and WOW!!!! is it good. I think the ginger brew has a pretty good
ethanol level now too. I gave 3L away and have 9L more, so need to work
on it! More Goslings needed!
OOOPS my cocktail is gone, buhbah!!!!
--R
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