Ideas gentleman please...
I have just made a batch of ginger beer.
2 Kg sugar (about 4.5% Alc)
500g fresh ginger
75g cream of tartar
25g yeast nutrient
10 lemons
Water to 22 litres
Gervin old English yeast
This is my first go at a ginger beer and have to say it is very lovely tasting but flat has a proverbial pancake.
It was in the primary ferment for about a week and then starined, primed & bottled. All temperatures good. Yeast started prior to addition.
I have sampled half a dozen bottles now, all the same this is not a closure failure.
I am beginning to wonder if this is something to do with the ginger - I have seen the same with garlic, which can inhibit the yeast.
Has anybody got any theories? Has anybody had any success with ginger beer?
I have just made a batch of ginger beer.
2 Kg sugar (about 4.5% Alc)
500g fresh ginger
75g cream of tartar
25g yeast nutrient
10 lemons
Water to 22 litres
Gervin old English yeast
This is my first go at a ginger beer and have to say it is very lovely tasting but flat has a proverbial pancake.
It was in the primary ferment for about a week and then starined, primed & bottled. All temperatures good. Yeast started prior to addition.
I have sampled half a dozen bottles now, all the same this is not a closure failure.
I am beginning to wonder if this is something to do with the ginger - I have seen the same with garlic, which can inhibit the yeast.
Has anybody got any theories? Has anybody had any success with ginger beer?
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