I'm curious about everyone's experience fermenting with brown sugar, bananas and ginger. I made a three gallon batch of something called "Tropical Ginger Wine" from "Making Wild Wines and Meads" and - WHEW! It is STRONG. The description said it would be "like a grown-up ginger ale" and that really isn't what I'm experiencing. This stuff actually reminded me of bourbon when I was bottling it (not necessarily a bad thing but really not what I'd expected either).
One month after bottling, it seems to be softening up a bit but I'm curious about what I might expect in the long term. The main ingredients were brown sugar, bananas and ginger so... any thoughts on this?
Well, I am tasting a 187 ml sample bottle right now so this should knock me out for the night (yes, this is seriously strong)... nice chatting with you all...
One month after bottling, it seems to be softening up a bit but I'm curious about what I might expect in the long term. The main ingredients were brown sugar, bananas and ginger so... any thoughts on this?
Well, I am tasting a 187 ml sample bottle right now so this should knock me out for the night (yes, this is seriously strong)... nice chatting with you all...