Aussiedistiller, Home Distilling, Moonshine, Home Brew

Always open outside. lol

rumdidlydum wrote:Great write up bluc :handgestures-thumbupleft:
I might have to give it a go.

No doubt ill end up with it on the ceiling though 8-}

Not my recipe just found it on the net.. and yea from memory is pretty volitole stuff :handgestures-thumbupleft:

I ran out of ginger for my bug :angry-banghead: i think my stock went in the bin yesterday by mistake :angry-banghead: .

I am getting more tomorrow, prawnz what do you reakon just add sugar tonight or should i add some bottled stuff that has vinegar in it?
Its the coles branded one if it makes any difference...i just have a bad feeling adding anything with vinegar into a ferment..

Well i ran out of ginger half way thru to and switched over to the minced stuff.

At first it looked like it had carked it , then it came back to life and fizzed like a bastard , we are drinking it now and its my best batch yet . Probably not my best because of the minced stuff but it didnt hurt .

I scrapped together about 1.5tsp of freash i added that and 4tsp sugar i think it will be ok and the yeast will continue to multiply till i get more tomorrow..

A bit off topic but we add vinegar to our rhubarb champagne, it doesn't seem to hurt it :handgestures-thumbupleft:

I was reading that the other day tas is the vinegar live or dead you use. I would have thought it would infect the wort..

Having a go...in a while I'll make a ginger tea (ginger & sugar boiled solution), then add the 'bug' to it and allow it to ferment, or not, see what kind of mood I'm in ... :teasing-tease:

Looks good ezi.Mine has a heap of shreaded ginger in will post pick bit later. Apparently it will grow a full on scoby after a few gens. Like kombucha looks like a jellyfish floating on top..

This has got me thinking... gonna give it a go I think. :handgestures-thumbupleft:
Can you make it as a dry ginger ale instead of ginger beer?

Yes just add less sugar when you add the bulk of the volume..

bluc wrote:I was reading that the other day tas is the vinegar live or dead you use. I would have thought it would infect the wort..

Its dead, just standard Cornwall's apple cider vinegar,

Damm forgot to get a pic :angry-banghead: spent the morning bottling it I will grab a pic in a few days when it fires back up..

Not looking to good for my brew 7h and still no bubbles hope there is some action in the morning the bug looks like it has fired back up..

bluc wrote:Not looking to good for my brew 7h and still no bubbles hope there is some action in the morning the bug looks like it has fired back up..

Patience young Padawan , takes a couple of days or more to bubble up . You havent got it in the fridge have you ?

Not in the fridge and they have started up. This morning bit foam on top :handgestures-thumbupleft:

Yer, mine hasn't taken off yet either... got some whole ginger to grate it up!

Might even see if it'll grow for me.

I used fresh ginger skin and all. My bottles are all pressurised now :teasing-tease: maybe one more day then into the fridge!

Hi All,

Bit off topic but something I have been tossing around for a while as make a bit of GB-

Has anybody run a batch through the still?

might be a stupid question but its on my to-do list when the wet season gets here and the sheds the place to be?

Cheers

Shiner

Not this recipe but have distilled gb. I found not enough flavour carried over and a low yield. Ended up maccerating some ginger in it to up the flavour. Would be interested in your results if you give it a go. I pot stilled it btw..

I put some in the fridge earlier today will try it later by itself and with som whiskey and rum :handgestures-thumbupleft: