The ginger beer has been fermenting for over a month. We pulled a sample out and gave it a try tonight. Good flavor, needs a bit of refinement. It's going to be high alcohol content for a beer, but not in the wine range, more around 8-9% abv. We're thinking about adding a few of the "cookie" spices to it and calling it gingersnap beer.
All in all, it's going to be a success, but it's going to still need some work.
Oh, and we started a batch of mead tonight, using a sherry yeast. That's going to be good.
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