Home Distiller

howdy fellas, have a good friend who loves ginger brandy, i've tried the search function with no luck..
was wondering if someone had a recipe or directions to the proper thread/link...
i'm not a wine/beer maker either so be nice..
thanks

try this site i thank its on hear http://www.guntheranderson.com/liqueurs/flavors.htm" onclick="window.open(this.href);return false;" rel="nofollow

thanks dndr, they have ginger tasting/flavored mixtures using vodka and neutrals, but i would think that ginger brany would be made the same sorta way as say a peach brandy, maybe i'm goofy ??
i can't seem to find any discussions about it ??

I went to some liquor stores all listed "ginger brandy" as flavored most used white grape brandy and flavored

aaaahh, thats what i was wondering, makes sence, was hoping someone would read this that actually made some and could explain how they did it and how it turned out....... we'll see i guess..
thanks

Distilled alcoholic ginger beer perhaps??

The missus works with a fella who's wife has a South African ginger beer (family) recipe. I will be reporting back soon with hopefully a few variations for evaluation. I am hoping to fortify the beer with a Ginger beer distillate (or the like).

I have not seen the recipe yet but I would certainly appreciate any feed back as I report back to the forum.

I had relative success with stilling a batch of ginger beer that turned out less than delicious. I don't like sugary drinks much, but I found myself adding about 2 or 3 tablespoons of sugar to this stuff to get it tasting nice. The ginger in my ginger beer recipe is the dried ground stuff from the supermarket which has a candied taste, but the flavour of the distillate was more like the flavour of fresh ginger.
The Ginger beer was made using the old fashioned bug with wild yeast from sultanas. This meant that it worked slow and the wild yeast produced nearly no alcohol but lots of CO2. I'll post the recipe if you want, although it's pretty easy to find with an internet search. My next batch of ginger beer used the bug, but I boiled it with the sugar and lemon juice, then added EC1118, I'm hoping this will increase the ABV and reduce the exploding bottle factor too.

Sounds good. Please post.

I have not yet heard from my wife's workmate, and I am getting antsy.

Also I did get a sample of this girl's recipe. It was really tasty.

Sooo, the next evening I fortified it with some Graham Cracker likker and,,,,,,,,,,well it was just dandy.

My thoughts were to fortify a ginger beer with GB distillate. I wonder?

Update on the EC1118 ginger beer: After watching the thing bubble slowly for a coupla months without showing any signs of stopping, I decided it would be a good candidate to put into a BeerSphere (plastic pressurized keg) so it's slow but steady production of CO2 would keep it always fizzy and well pressurized. This worked well for a week or 2, but then the yeast stopped and it's sitting in there flat, and still quite sweet. Underneath the sugary taste you can taste some serious alcohol content - which is good. I only added 5kg of cane sugar, and it was a 20L mix, so the yeast shouldn't have stopped due to stress from alcohol levels - perhaps higher alc levels and gingers inherent yeast inhibiting qualities are working together at this point. So what I have now is some very strong flat ginger beer or some very sweet ginger wine. Either way, the more I think about it, the more I'm tempted to throw it in the kettle and squeeze it.

That's quite a bit of sugar, even for 1118 to deal with.

Hawke wrote:That's quite a bit of sugar, even for 1118 to deal with.

Agreed... 10kg in 20L gives a potential ABV of 29.4%... Too high for ANY yeast... That wash should have been cut into two washes of 14.7%, which is still pushing the high side of most yeasts...