Ok, so this is the 3rd attempt at the ginger beer, see the first and second attempts for more information. I've learned something new with this batch, and that is write down the directions and don't try to follow the ones in your head. Since this was the 3rd time I tried to have a go at it just using my memories... Which caused me to forget the correct number of teaspoons needed to feed it each day, I used 4 instead of the 6 the recipe calls for. It ended up not being too big of a deal, I had pre-measured everything out and was just spooning the ginger/sugar mix into the plant. As it was I just poured in what was left and waited another day before bottling.
This time I had made sure to strain the plant properly and even left some of the liquid behind in order to avoid getting any yeast into the bottles. I noticed as I was mixing the liquid into the water and sugar I that some yeast still made it through past the cheese cloth... It didn't seem to cause any problems with the carbing and they are now sitting in the fridge after two weeks. Next time I'm thinking that I'll try to double filter to try and limit the amount of yeast at the bottom of the bottles.
The batch tastes much the same as the first one, fairly sweet with a nice ginger taste without any sort of bite like commercial ginger beer has. Which if that is what you are going for it's nice and refreshing, I on the other hand would like for it to have just a little bit of a bite. I've read that some people have added habenero or bird's eye peppers to try and accomplish this. Next time I'm either going to try adding a pepper or maybe use real ginger instead of the powder (or just more powder >.>).
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