r/gingerbeer

Just finished my second 5L batch alcoholic ginger beer and I'm quite surprised that the result is nowhere near what I was going for.

For the batch I used 160g grated fresh ginger and a full lemon, juice and zest, and boiled for about 20min

Added 500g sugar and 3g rehydrated EC1118 and fermented to dry for two weeks with a final ABV of 6,1%

Bottle conditioned for 5 days. The ginger and zest was left in the fermenter.

I was trying to avoid off-flavours and apparently ended up avoiding flavour in general. It definitely has some gingery sharpness to it, but I'm getting none of the lemon or ginger taste, neither cold nor at room temp.

Tried back sweetening it a little bit, with almost no effect.

Any ideas what went wrong? Only thing I can think of is boiling the ginger for too long, since the one I get is typically really strong in flavour

Hey guys,

I've raised a ginger bug a couple of months ago. When making ginger beer I sometimes have a sulfury aftertaste, ever so slightly. Do you have any suggestions for the reason why that is and if it is harmful in any way? I don't remember where I read it but I saw a suggestion to use citric acid when prepping the ginger beer. Happy to hear your guys thoughts!

Thanks!