Blueberry Ginger Ale (SUCCESS)

[CrealCritter]

Day 7 - Very nice tasting right out of the primary this time. Most definitely found the "sweet spot".

Here is a glass full of non-carbonated.

I syphoned 3 gallons off the top. Then this is what was left on the bottom after, a bit of movement of the carboy. So The trub was disturbed quite a lot. Its kind of cool how it lightens up almost magically when exposed to air.

Now I just need to let my blueberry bottling primer cool to room temperature, mix it into the bottling bucket and bottle and of course clean out the carboy.

Edit...
24 pints Blueberry Ginger Ale.

 

[CrealCritter]

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.

 

[frustratedearthmother]

 

[CrealCritter]

Day 5 - I see lots of trub on the bottom of the carboy, so I think it'll be ready to bottle Thursday or Friday

 

[frustratedearthmother]

Yay!

 

[CrealCritter]

Day 6 - it's pretty much ready to be bottled. When I shine a flash light into it, its pretty clear and not much bubble action through the air lock anymore. I'll more than likely bottle this tomorrow or Friday evening.

Fair amount of trub in the bottom of the carboy. Another indication of a successful ferment.

Curious to see how this tastes with pure cane sugar instead of bleached white sugar beet sugar.

 

[Hinotori]

Yay! Glad it turned out good

 

[sumi]

Wonderful result! Enjoy

 

[Mini Horses]

It's always rewarding when we can "make" something we can enjoy! Good job.

 

[wyoDreamer]

Glad to hear this one turned out good!
Hopefully it is still helping with the pain in your hands.