That’s a good strategy! Greg would rather keep it off and attempt the “precision draw” to get as much of the juice as possible, as sometimes the cap feels very very tall! lol Thank you so much for watching!!
We’ve decided to release the blueberry add-on recipe this weekend, it picks up where this leaves off with just the changes to make it an amazing blueberry lemonade. :)
Asking from a position of total ignorance: 1) You mention that after fermentation there is very little flavor. Why not start with white sugar for the ethanol conversion? 2) For in bottle secondary fermentation in bottle, how would I determine sugar needed for bottle carbonation? I'm trying to figure out how I can create an 8-10percent ethonal solution that I can infuse with ginger plus lemon/lime or perhaps apple, then bottle for natural carbonation. I like your walmart videos because I bake bread and already have baker's yeast, but want to use minimal gear get started on the learning process. As I learn, I'm willing to toss these experiments until I get something drinkable. Thanks for the acid discussion for PH management, citric = lemon, malic for apple, tartaric for wines. My goal is to make ginger beer/wine, as I love the flavor but the stuff I can buy has gone way up in price. I think I want to start with just get a primary ferment to get to 8-10% without any significant off flavors. Not sure if I have to start with juice to do this or just white sugar for primary, and flavor for secondary.
Good questions and thank you for watching! 1) You could do that probably (that is how seltzers are often made) but it wouldn't truly be hard lemonade or cider without starting with the juice. It doesn't lose ALL the flavor and some people may like it the way it is but we prefer more flavor which is why we add some concentrate back in. 2) We have a priming sugar calculator at www.craftywiners.com/tools. that is free for anyone to use, as well as several other very helpful tools! Typically Ginger Beer is made with sugar water (white or brown) and some optional ingredients such as lemon juice. If you don't want any significant flavors during primary fermentation you could leave the lemon out until after you rack it, then you can infuse with real lemons and ginger root or use extracts if you aren't patient...lol. Once the desired flavor is achieved you can carbonate it. Just make sure you are using bottles that can withstand the carbonation. If you are adding real lemon you will want to take a gravity reading prior to adding the priming sugar for natural carbonation as real fruit does contain some sugar and you don't want the carbonation to get out of control and create bottle rockets. Our tool takes that into account for you! Hope that helps!
Word of the day "Crafty Lemonaders"
I leave the cap on my auto-siphon when racking to secondary, helps not suck up so much of the lees
That’s a good strategy! Greg would rather keep it off and attempt the “precision draw” to get as much of the juice as possible, as sometimes the cap feels very very tall! lol
Thank you so much for watching!!
I'm definitely going to try this one
You should! We have some recipes for yummy flavors coming soon 😊
@@CraftyWiners Sounds awesome. I've been on a hard ginger beer kick lately. I think I will add this into the rotation.
We’ve decided to release the blueberry add-on recipe this weekend, it picks up where this leaves off with just the changes to make it an amazing blueberry lemonade. :)
@@CraftyWiners That sounds Awesome !!
Asking from a position of total ignorance: 1) You mention that after fermentation there is very little flavor. Why not start with white sugar for the ethanol conversion? 2) For in bottle secondary fermentation in bottle, how would I determine sugar needed for bottle carbonation?
I'm trying to figure out how I can create an 8-10percent ethonal solution that I can infuse with ginger plus lemon/lime or perhaps apple, then bottle for natural carbonation. I like your walmart videos because I bake bread and already have baker's yeast, but want to use minimal gear get started on the learning process. As I learn, I'm willing to toss these experiments until I get something drinkable.
Thanks for the acid discussion for PH management, citric = lemon, malic for apple, tartaric for wines.
My goal is to make ginger beer/wine, as I love the flavor but the stuff I can buy has gone way up in price. I think I want to start with just get a primary ferment to get to 8-10% without any significant off flavors. Not sure if I have to start with juice to do this or just white sugar for primary, and flavor for secondary.
Good questions and thank you for watching!
1) You could do that probably (that is how seltzers are often made) but it wouldn't truly be hard lemonade or cider without starting with the juice. It doesn't lose ALL the flavor and some people may like it the way it is but we prefer more flavor which is why we add some concentrate back in. 2) We have a priming sugar calculator at www.craftywiners.com/tools. that is free for anyone to use, as well as several other very helpful tools!
Typically Ginger Beer is made with sugar water (white or brown) and some optional ingredients such as lemon juice. If you don't want any significant flavors during primary fermentation you could leave the lemon out until after you rack it, then you can infuse with real lemons and ginger root or use extracts if you aren't patient...lol. Once the desired flavor is achieved you can carbonate it. Just make sure you are using bottles that can withstand the carbonation.
If you are adding real lemon you will want to take a gravity reading prior to adding the priming sugar for natural carbonation as real fruit does contain some sugar and you don't want the carbonation to get out of control and create bottle rockets. Our tool takes that into account for you!
Hope that helps!
Skeeter pee