Ginger beer way too dry
- Thread starter Dawsie
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Artificial sweetener is one way, but I hate the after-taste.
I, too, made a batch of ginger beer that was drier than a pommie's towel. I considered making up a syrup buy adding sugar to some of the ginger beer and keeping it refrigerated so that it didn't ferment any further, then adding it to each glass that I poured.
Unfortunately the batch was spoiled when I lost CO2 pressure while on holiday, so I never got to test my idea.
Artificial sweetener is one way, but I hate the after-taste.
I, too, made a batch of ginger beer that was drier than a pommie's towel. I considered making up a syrup buy adding sugar to some of the ginger beer and keeping it refrigerated so that it didn't ferment any further, then adding it to each glass that I poured.
Unfortunately the batch was spoiled when I lost CO2 pressure while on holiday, so I never got to test my idea.
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the 'traditional' solution is to use nonfermentable sugars such as lactose, iirc lactose is less than 1/2 as sweet as your usual sucrose.
another solution pre artificial sweeteners was to mix up a sugar solution/syrup and dose each pint as its poured which would also help decarbonate the pint to a large degree too ;(
but today the range of artificial sweeteners is so broard you can usually find something that is to your taste, personally i have stocks of tesco el cheapo artificial sweetener..
regardless of what you elect to use the trick is to draw off a pint and to dose that tiny measure at a time until you hit a target taste, then use that measure to dose the bulk.
another solution pre artificial sweeteners was to mix up a sugar solution/syrup and dose each pint as its poured which would also help decarbonate the pint to a large degree too ;(
but today the range of artificial sweeteners is so broard you can usually find something that is to your taste, personally i have stocks of tesco el cheapo artificial sweetener..
regardless of what you elect to use the trick is to draw off a pint and to dose that tiny measure at a time until you hit a target taste, then use that measure to dose the bulk.
DanielB
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this is an interesting post, close to my heart...ginger 'beer' has been my first go at brewing...
I found/find it to have a bitter taste. Why is that - have i done something wrong...? Is it simply that alcohol tastes a bit bitter?
I fermented to dry and then added sugar solution when pouring....tasted fine - except for the bitterness.
I found/find it to have a bitter taste. Why is that - have i done something wrong...? Is it simply that alcohol tastes a bit bitter?
I fermented to dry and then added sugar solution when pouring....tasted fine - except for the bitterness.
A traditional Lemonade and Ginger Beer Shandy would do the trick.
The first thing I was allowed to drink with my Dad in a pub was a pint of Bitter and Ginger Beer Shandy. Bitter isn't in any way "sweet", but it may make a suitable addition to your Ginger Beer.
The first thing I was allowed to drink with my Dad in a pub was a pint of Bitter and Ginger Beer Shandy. Bitter isn't in any way "sweet", but it may make a suitable addition to your Ginger Beer.
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