Blueberry Ginger Ale (SUCCESS)

CrealCritter

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Since i drink a pint bottle a day, I need to get another batch brewing pretty quick

This will be take 2. It helps to have a nice lady friend who works in the produce department at the grocery store. She called me today and said "I got a sexy organic ginger root saved for you" :)

Now this really is a nice ginger root, I didn't know they could be so sexy :lol: It's just a tad over 1 lb. Francine sure is a funny lady.

I just had to show you my "sexy" organic ginger root.
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sumi

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I don't know about "sexy" but that is a nice looking root lol
 

CrealCritter

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Brewed up another batch to ferment. I used 2 lbs of pure cane sugar this time. It came out quite a bit darker than using bleached white sugar beet table sugar.

Ingredients: The bottle in the 1/2 gallon canning jar is very carbonated pint bottle of my first batch that I used as a starter for this batch. I was a little concerned it might explode :confused:. It's my attempt to minimize a potential big mess. That never happened :D
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Brewing: 2 lbs sugar, 1 gallon water, 12 ounces grated ginger root. 30 minute boil.
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Sterile wort inoculated and sealed in 5 gallon glass carboy with rubber bung and air lock. Nothing to do now but wait for it to ferment.
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I figured out something new. Wart straining made easy. Two strainers at a time.
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Good video to watch if your interested in making ginger beer --->
 
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CrealCritter

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Day 1 - minor action, but its good to know it's alive. I learned my lesson about temperature and wild yeast (ginger yeast). Lactobacillus likes to grow best about 85 degrees, so I got a thermometer for the carboy. Now I can monitor the temperature. The utility room runs about 71 degrees.
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CrealCritter

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Day 2 - fermentation is ramping up slowly, but surely. I had a little to much sanitizer in the air lock so it couldn't burp. But that's been fixed, now I got a bubble through the air lock about every 15 seconds. It looks good & smells wonderful through the airlock. Fingers are crossed for a successfully ferment. I cut the heat down a little in the utility room, 68 seems to be a good temperature for a ginger bug juice to work its magic.
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I'm going to the brew store tomorrow to pick up a wheat beer kit I ordered and also some ale yeast to try and ferment root beer again. I'm thinking I might turn the wheat beer into a blackberry cobbler wheat beer. But with any luck, I should have three carboys bubbling at the same time :)
 

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