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Homebrewing
tomos:
And, knowing how to properly open a super-mega-fizzy bottle is a learned skill. I tried a few ways, and have now settled on a solid method that works for explosively wild fizziness. :D
-Renegade (August 12, 2014, 09:37 AM)
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you want to be careful you dont have exploding bottles :o
One last thing... Using a fermenter is way better than just doing it in bottles.
-Renegade (August 12, 2014, 09:37 AM)
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no understand -
you mean instead of 'bottle-conditioned'? does a 'fermenter' make it like in a barrel?
Ren's Draught Ginger Ale :)
Renegade:
And, knowing how to properly open a super-mega-fizzy bottle is a learned skill. I tried a few ways, and have now settled on a solid method that works for explosively wild fizziness. :D
-Renegade (August 12, 2014, 09:37 AM)
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you want to be careful you dont have exploding bottles :o
-tomos (August 12, 2014, 09:50 AM)
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I've got good strong bottles.
And I have a lot of faith in them... Especially after opening a few and seeing the pressure first hand... Holy mother... They sound like a high-caliber rifle.
One last thing... Using a fermenter is way better than just doing it in bottles.
-Renegade (August 12, 2014, 09:37 AM)
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no understand -
you mean instead of 'bottle-conditioned'? does a 'fermenter' make it like in a barrel?
Ren's Draught Ginger Ale :)
-tomos (August 12, 2014, 09:50 AM)
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Oh, for the ginger ale (or really with this batch, lemonade-ginger ale), I fermented them in the bottle then capped them.
A fermenter is just a glorified barrel. They're better to work with.
40hz:
Even without the alcohol, soft-carbonated (and preferably unsweetened) lemonade is a treat on a hot day. :-*
Learned about that one from a expat French client of mine. I understand it's big on the Continent.
superboyac:
Even without the alcohol, soft-carbonated (and preferably unsweetened) lemonade is a treat on a hot day. :-*
Learned about that one from a expat French client of mine. I understand it's big on the Continent.
-40hz (August 12, 2014, 12:15 PM)
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Interesting...never tried it sugarless. Any recommendations on brands?
Renegade:
Even without the alcohol, soft-carbonated (and preferably unsweetened) lemonade is a treat on a hot day. :-*
-40hz (August 12, 2014, 12:15 PM)
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It's got me thinking more about what I can do. e.g. what would this be like?
500 g Strawberries (or any fruit combo)
350 g Dark brown sugar (a heavier flavour)
150 g Organic/natural/unfiltered/lightly filtered honey (gives a more complex flavour)
Champagne yeast (half package or so)
That'd be enough for 5~10 L of beverage.
Living in SE Asia... man... that was great... I'm a fruit juice freak. I love it. When I went out to eat I'd order 4 to start. Starfruit, mango, watermelon, lime juice... so many to choose!
But basically, just sugar + yeast + flavour. Done. The only trick is figuring out a good mix.
I'm really enjoying this bottle of lemon-ginger ale.
I experimented on this batch a lot with timing, and have figured out a fair bit.
And managed to start dipping into the raw batch of beer I've got brewing... man... warm raw beer is pretty damn fine. Try warm Bud. :P Hint: You can't tell the difference between warm Bud & piss! :P
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