Quick update on the ginger wine front, I’m having real trouble getting the yeast to do its thing on the wine.
I’m using EC1118 at the recommendation of the fine people over at Brewcraft, but it’s been difficult to get it to do anything much past pitching it.
At first I thought it was temperature related, but keeping it insulated and actively heating it during the night hasn’t helped any.
Now I’m beginning to think that either the pH of the ginger wine solution is too low, or that the solution is anaerobic because it’s so dense… something like that, yeah.
Will have to call the good people at Brewcraft unless anyone has some advice for me?