Olemate Posted August 25, 2019 Share Posted August 25, 2019 Planning to put a Morgans Ginger beer down for Xmas. I'd like to zing it up a little by adding a bottle of Buderims Ginger Cordial and one small chilli. My question is how/when to add them and is there any chance of infection by adding them? Given that the base ginger beer will be about 3% ABV, suggestions on the effect of adding the cordial? Will the supplied yeast be sufficient? Any assistance appreciated. Mark Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 26, 2019 Share Posted August 26, 2019 How big is the bottle of cordial? Given it'd be primarily made up of sugar I'd suggest it be added at the start with the rest of the ingredients. Wouldn't have any idea about chilli though, I keep that well away from any beers I make Link to comment Share on other sites More sharing options...
Olemate Posted August 26, 2019 Author Share Posted August 26, 2019 Thanks Kelsey, mainly worried about the potential for infection. I hear you about beer and chilli I just think that Morgans Ginger Beer needs a little lift. Cheers. 1 Link to comment Share on other sites More sharing options...
Dansbrew Posted August 27, 2019 Share Posted August 27, 2019 I would be interested in how this turns out. I am currently drinking a Morgans Ginger beer and definitely needs something to give it a little bit more zing. I kegged and bottled and the taste in the bottle after 4 weeks i found to be better. Link to comment Share on other sites More sharing options...
Olemate Posted August 27, 2019 Author Share Posted August 27, 2019 I'll have a go and let you know how it turns out. Not very scientific as I don't have a un-altered batch to compare to. Mark 1 Link to comment Share on other sites More sharing options...
DonPolo Posted August 30, 2019 Share Posted August 30, 2019 Did a half Dark Ale and half ginger ale once. It was sweet but delicious! Ginger ale kick but with a dark toasty finish. Link to comment Share on other sites More sharing options...
der kleine Drache Posted August 30, 2019 Share Posted August 30, 2019 On ‎8‎/‎26‎/‎2019 at 7:58 AM, Otto Von Blotto said: How big is the bottle of cordial? Given it'd be primarily made up of sugar I'd suggest it be added at the start with the rest of the ingredients. Wouldn't have any idea about chilli though, I keep that well away from any beers I make Got an IPA with chili from my former boss. The aftertaste was horrible with a scratchy feeling in the throat that I have'nt experienced since my teeage pukeathons. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 30, 2019 Share Posted August 30, 2019 3 hours ago, der kleine Drache said: Got an IPA with chili from my former boss. The aftertaste was horrible with a scratchy feeling in the throat that I have'nt experienced since my teeage pukeathons. I tried a commercial one a while ago. Might as well have just drunk chilli sauce. 1 Link to comment Share on other sites More sharing options...
Graculus Posted August 31, 2019 Share Posted August 31, 2019 That Ginger Cordial has a preservative in it. Off the top of my head I can't remember if that's one of the ones that affect fermentation. https://www.buderimginger.com/ginger-refresher-750ml/ Preservative (211) is the one. I have read you can simmer the cordial for 20 minutes or so to eliminate the preservatives. I've done this with Cottee's Lemon cordial that I put in a cider. It worked fine. However I've read of other people trying it with Ribena and it not fermenting. As for chilli's. I have a wine that someone gave me with Chilli in. It's been sat on the wine rack for at least five years..... Link to comment Share on other sites More sharing options...
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