So having my new kegerator setup I decided I wanted some alcoholic ginger ale on tap. This is my attempt.
- 2 cups of fresh ginger juice (about to 2.5lbs)
- Juice of 3 lemons
- Juice of 1 lime
- 3.5lbs sugar
- 5.5 US Gallons Water
- 2 packs red-star Cuvee
- Mint Tincture
- Yeast energizer
- Yeast Nutrient
- Sparkolloid or other fining agent
- Clean and sanitize everything. I may go a little overboard here but as I am not boiling all 5.5 Gallons of water better safe then funky.
- 3.5lbs of sugar and the juice of 1 lemon in half a gallon of water to a simmer.
- Simmer for about 15 minutes to make invert sugar.
- Add remaining juices to your invert sugar, Simmer for 5 minutes or so.
- Cool and add to your sanitized fermentation vessel along with the remaining 5 gallons of water.
- Add yeast nutrient and energizer to manufacturer’s specifications
- Pitch yeast
- Ferment dry FG of .998 or similar..
- Rack off yeast cake into another clean and sanitized carboy
- Degas if desired.
- Add K-Meta, K-Sorbate, and Sparkolliod per manufacturer’s instructions
- Once clear rack into another vessel
- Back sweeten to desired sweetness.
- Package as desired and enjoy.
So the train of thought here is to make a simple spicy ginger ale. Using the base of skeeterpee with some modifications. Dropping the initial sugar to 3.5 lbs from 7 lbs to get a starting gravity of about 1.030 with a target of 3.8% ABV or so. And with some simple syrup and some “flavor testing” (My fiancée really “loved” trying all the terrible concoctions I tried until we picked this flavor profile.)
This is currently still fermenting and a follow up post will follow but for now here is some pictures from brew day :D
This is 5lbs of juiced ginger. The whole house smelled for a few hours it was awesome.
Waking the yeast up on my homemade stir plate. Bonus made pitching into the carboy easier!
Original gravity: apparently I did my math right because we hit my target spot on! 1.030
Air locked and ready to ferment. Sitting next to a brown ale I brewed the day after :D few more days of fermenter and we should be ready to fine.