Keg ginger beer

Stopped fermentation on 25th July with 1/2tsp potassium sorbate and 1/4tsp sodium metabisulphite; left for a week, and then kegged. As this should be a fizzy drink, I force carbonated it in the pressue keg with one CO2 capsule; not really a good idea, and the let-off valve certainly complained loudly toward the end. This is ready for bottling once the CO2 has dissolved.

Ginger beer again

Knocked the ginger beer up quickly; dissolving 4kg of yeast in a 2 litre pan isn't fun and has made a huge sticky mess! OG 1057 this time; only three lemons. Used the Gervin champagne yeast (GV3) like last time.