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what have i done???

  • 05-08-2010 6:11pm
    #1
    Sonovagun
    Registered Users, Registered Users 2 Posts: 391 ✭✭


    A made a ginger beer brew using natural ingrediants and about 3/4 of a kilo of brewing sugar, but it's only a 7litre mini brew. The thing is that after 2 weeks it is still fermenting and no where near ready to bottle.

    What have a i made?


Comments

  • #2
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    What's the recipe?


  • #3
    Saruman
    Registered Users, Registered Users 2 Posts: 11,389 ✭✭✭✭Saruman


    Well..... I would say there are three scenarios here.

    1. Everything is grand

    2. Somehow during the summer you are fermenting too cold so fermentation is taking to long? Yeah.. not likely though.

    3. Infection. This is very possible. A wild yeast could have got in and is fermenting every scrap of sugar available.

    To be honest, even if it is infected you may have a wonderful sour cider. Something like a Belgian Lambic.

    If you want to kill fermentation and bottle chuck in some crushed campden tablets.

    Have you checked the gravity?


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