Re: Salami & Ginger Ale and other fermenting questsions (unrelated subjects)

[Guest guest]

I am definitely not an expert. I know from the experience of making

beer and mead in the past that there is always what brewers call

Trub at the bottom of the fermenting container. I think it is the by-

product of the sugars that the yeast has used up, and maybe some

dead yeast. It is not harmful in anyway, but doesn't taste all that

great, so I would siphon off the liquid and leave the trub at the

bottom.

Gianine

>

> Ginger ale:

>

> About 5 months ago, I made a lot of ginger ale (NT recipe). It

tasted O.K.,

> but not great (too salty) so I put it in the back of the fridge.

I tasted

> it a few months later, and it was great (not too salty and really

fizzy) but

> I left it in the back of the fridge and forgot about it. When I

picked up

> the jar it's in, a lot of sediment from the bottom clouded up the

liquid.

> Does anyone know if this is O.K. to drink? There is no mold or

little white

> clumps on the top. Just the sediment; and it smells fine.

>

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