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Hard Ginger Beer/wine

Hello, I’m a wine maker, but want to try something different. I know how to make your basic ginger beer, but want to try some new twists to it. At some point early on, while it’s still fermenting (day 3 perhaps), I want to mix it with a fruit wine and place it into a ball lock keg? Will it keep without chilling? I am imagining the pH, acid and alcohol level would be the determining factors. If they are questionable, how might I be able to add a stabalizer without letting out the pressure? I may not have a CO2 canister available.
I’ve been reading up on this type of equipment and realize that places like NBHS have used kegs, and the refurbishing parts. At this point, I really can’t afford much, so I’m asking anyone from Mpls to SE MN if they’ve got a used keg, perhaps with connectors, etc. that they’d like to donate or sell cheap. I’d really appreciate it. If need be I’ll be buying the refurb seals kit or other necessary new parts from NB. Thanks, Ron

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