"Bolwerk" > wrote in message
...
> On 2/23/2013 4:45 PM, Dave West wrote:
>> I will experiment, but if you know the basics you won't be falling off
>> the
>> edge disaster-wise. A friends girlfriend went to a great deal of trouble
>> recently to make a brew, but didn't know about keeping the lids on all
>> the
>> time; so the vinegar fly got in, its the simple things that trip the
>> beginner.
>
> I don't know about Ecnerwal's reaction about trolling, but is there some
> reason you want to go with this recipe?
>
> http://www.channel4.com/4food/recipe...er-beer-recipe
>
> Because it's a ginger ale recipe. It doesn't seem like it's supposed to
> actually ferment out and have anymore than incidental alcohol content. I
> admit I haven't tried, so maybe I'm off base here, but it sounds a little
> revolting if you are planning on seriously fermenting that out to have a
> lot of alcohol. I'm imagining Zima or something. I would at least
> consider making a mead or something like that - something that's popular,
> well documented, and you can get help and advice with. Preferably, I would
> suggest buying a simple extract beer kit to start. Get the process
> surrounding mashing down, then try mashing, then try doing other odd
> things.
>
>> One last question which i guess might sound even more trollish.. Does it
>> make any real difference whether you add a lemon at the beginning or at
>> the
>> end?
>
> Most probably, but I have no idea how.
>
> My best jab at that question: it will ferment out more completely if you
> put it in at the beginning, and have a smoother and mellower flavor. But
> the truth is, change anything and you change your outcome, and since I
> never did this, I don't have a grasp on what the results will be. And....
>
>> I've tried a google on this but can't phrase the question in a way that
>> brings results that obviously relate. Adding at the end will bring a
>> fresher lemon taste i guess, but does adding at the beginning add in any
>> way
>> to the actual fermantation process? Thanks.
>
> ....what do you call and "end" anyway? If you put it in at the beginning,
> it will ferment longer. If you put it in before you bottle it, it will
> ferment in the bottle, contributing to carbonation, besides other flavors.
> You don't say if you're doing a secondary fermentation.
>
> Anyway, if you're still not convinced to try something else, I suggest
> just putting the lemon in at the beginning to reduce risk of a sour lemon
> flavor. Also, read up on yeast nutrition and buy the proper nutrients
> because table sugar and a little bit of fruit/ginger is not going to
> ferment much.
------------------------------------------------------------------------
Thanks. However Grated ginger, yeast, table sugar, and lemon and it
ferments like crazy.