ATTA BOY I just bottled up a mead. It had been fermenting for two months and was still active, but the flavor was just right. WIth the champagne yeast it will carbonate into a very fine sparkling wine.
clay On Apr 8, 2016, at 5:08 PM, Rich Thomas via Mercedes wrote: > 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 > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
