Well, I've bottled my beautiful ginger beer batch. Had to taste just a tiny
bit,for scientific purposes of course... ;-)), and...WOW! I don't know if
perhaps the yeast works abit different or what, but this brew has the kick
of beer for sure, perhaps a tad more.

Produced about 3 quarts worth in all. Ready to sit afew days to see what
happens. Definately not "soft drink" material here. Should taste great
chilled.

"I don't know if[color=blue]
> perhaps the yeast works abit different or what, but this brew has the[/color]
kick"

I made a honey Mead and used a recipe with raw ginger root in it to give
flavor. Real mead is almost tasteless I have been told. I used a Champagne
yeast that can withstand higher alcohol content. I made a half strength
batch so I could drink it in 6 months. It got First prize in Wash st Fair
for unusual unique home brew!



"Chris" <rrufiange@cfl.rr.com> wrote in message
news:A7DIb.163966$b01.3621266@twister.tampabay.rr.com...[color=blue]
> Well, I've bottled my beautiful ginger beer batch. Had to taste just a[/color]
tiny[color=blue]
> bit,for scientific purposes of course... ;-)), and...WOW! I don't know if
> perhaps the yeast works abit different or what, but this brew has the kick
> of beer for sure, perhaps a tad more.
>
> Produced about 3 quarts worth in all. Ready to sit afew days to see what
> happens. Definately not "soft drink" material here. Should taste great
> chilled.
>
>[/color]