You are reading a single comment by @Sparky and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@Sparky
My ginger beer has been in the fermenter since the 14th, so eleven days so far. Bubbling has pretty much died away. But I give it a swirl occasionally by moving the fermenter back and forth quickly - I've been told not to open it up to stir as you'll get oxygen and infection in there - and bubbling starts up for a little while again after each one.
It looks good. I used malt extract instead of sugar this time so it's more "beery" than the last batch, which was more like alcoholic lemonade. Each time the airlock burps you can smell a nice citrusy aroma; I popped lemons, oranges and raisins in there, along with a huge lump of root ginger.
I'm a bit scared to bottle it after the exploding incident, so I want to leave it be for another week or so to make sure it's totally finished fermenting. Maybe longer. I'll also scale back the amount of priming sugar I use to practically nothing. Is there any danger in using too little? I've got five gallons in there (23 litres) so would I be ok using as little as 50g?