Not "Veldar"?

On Sat, Apr 9, 2016 at 6:23 PM, Rich Thomas via Mercedes <
mercedes@okiebenz.com> wrote:

> It's the Beldar brand
>
> --R
>
> On 4/9/16 6:06 PM, Andrew Strasfogel via Mercedes wrote:
>
>> I thought champagne yeast was only available in France.
>>
>> On Sat, Apr 9, 2016 at 2:10 PM, clay via Mercedes <mercedes@okiebenz.com>
>> wrote:
>>
>> 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
>>>>
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>
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