Took some information from a skim read of the board and thought I should register to say thanks. So. Thanks. :-D
Actually, this is my first batch of ginger beer fermented with champagne yeast. Not a wild strain by any stretch I guess. Still. 10l brewing barrel filled with about 1kg ginger root, 6x lemons, 10g Cayenne, 2tbsp powdered Clove, 1tbsp Anise and 2,5kg Dextrose. Seeded the yeast in warm water with a bit of sugar and had bubbling the same evening!
Added about 5-7g Bentonite mixed in a little boiling water to the strained results and moved to a second container to settle out. Samples tasted HOT after about 1wk with the glass taking 2-3 days to settle out a reasonable trub from suspended yeast.
Any comments on the process here? Would be great to develop the method onto greater things! Will feed back in once the second batch develops and this first one clarifies. Thinking of playing with the spice mixes and using actual chillies instead of powdered spice.
Ystävällisin terveisin suomesta/friendly greetings from Finland!