Ginger Beer - Homemade Fermented Ginger Beer - From Start to Drinking
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- Опубліковано 12 вер 2024
- How to make Homemade Fermented Ginger Beer, from start to drinking. This is a re-edited version of our Ginger Beer video from a couple years ago. We decided to try to put all the pieces together and make one complete video with some additions that we felt were important as well as clarifications on how to make this homemade fermented ginger beer. Enjoy!
Ingredients:
2 ounces Grated Fresh Ginger
Safale S04: amzn.to/3Jvrh78
1 lemon
Water
2 pounds Sugar
1 ounce Sugar for carbonation
The original series of videos:
Ginger Beer - Make Homemade Ginger Beer! -Super Easy Recipe: • Ginger Beer - Make Hom...
Ginger Beer Bottling and Pasteurization - and Tasting!: • Ginger Beer Bottling a...
Using Sous Vide for Mead and Wine Pasteurization in Brewing: • Using Sous Vide for Me...
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We have a NEW version of this Ginger Beer Recipe! We made a BETTER Ginger Beer!
ua-cam.com/video/JePoInOdaeg/v-deo.html
Headed there now!
I just wanted to let you know that my wife and I have been binge watching you channel for the last few days. Thank you for all the amazing videos.
Our pleasure!
Same here, I started my first Cider on Friday the 20th after watching several of the videos, awesome channel and content
Hey, just wanted to give you a headsup regarding the bottle temperature while pasteurizing pressurized bottles.
I always add an open bottle filled with water to the batch in the pot with a thermometer in it. That way you know the temperature of the bottle contents and can add some minutes to the pasteurization time accordingly.
Genius!
I've had migraines for about 15 years and ginger is one of the few natural things that has helped... definitely trying this recipe.
Wow, that's a blast from the past!
I used this recipe as the base for my ginger and lime wine and made it my own and now is one of my go to wines I absolutely love it. Spicy flavorful and goes well with almost any meal or drinking alone. Thank you guys
Sounds delightful! Thanks for watching!
Gotta recipe??
A throwback to when Brian didn't use whole packets of yeast. Nostalgia.
I really appreciate you guys combining these older videos into one easy to watch, easy to find single video. I’m really looking forward to seeing the combined spiced metheglin, Klingon bloodwine, and chocolate cherry melomel (the anniversary brew) videos.
Good choices!
Im new to brewing i made vikings blood 2020 its amazing and a guest bedroom closet full of fermenting wines and meads thanks for the recipes
Cool throw back video!
This is one of my favourite recipes to make. My SO is an absolute fan of ginger ale and I got him onto ginger beer… and ginger mead which is actually this exact recipe with a little over 50% of the gravity coming from honey. The honey kind of smoothes the ginger out and it.s my SO’s favourite. Some times, for a twist, I steep 4 bags of rosehip tea in the hot water along with the ginger and it adds a lovely fruity edge as well… and a very delicate pinkish hue.
Thanks for revisiting this series and making it into a start-to-finish video. I actually have next Friday off and think I’m going to mix myself a fresh batch of ginger beer… or carbonated ginger mead. Perfect for those spring evenings. Yum!
I believe this ginger beer might be my next fermentation, it looks and sounds delightful! I brewed my very first mead in 2019 thanks to your clear and easy-to-follow instruction. The D-47 yeast I used was a bit hyperactive, it ate through every bit of honey so the mead came out of primary fermentation bone dry with a whiff of that rubbing alcohol nose. I had to backsweeten it with more honey to make it palatable and I ended up adding what seemed at the time too much and made it cloyingly super-sweet, which kicked off a secondary fermentation that didn't last very long before the ABV got high enough to kill off the remaining yeast, and then I basically forgot about it and let it age on the lees in the carboy for two and a half years before I got around to bottling it. Its change in character from the aging was frankly astounding. After two and a half years on the lees in a glass carboy, it became almost liqueur-like; the ABV is strong AF for a fermented beverage, and the backsweetening that seemed cloyingly excessive at first has really mellowed and rounded out the flavor. It has become without exaggeration the tastiest thing I've ever put in my mouth. You gotta love a hobby in which your ultimate results are actually improved by neglect and inattention! *lol*
We just started our first-ever Mead last night, using D-47. We'll take your experience with back sweetening as a recommendation? maybe? we'll see how it turns out. We're excited !!
I think this was the first I watched & became an instant fan. I pay attention to the small things. Like the bookcase. When I saw shared interests - I thought wow - let's listen to these folks.
I use a mini sprite bottle that I have sanitized. I fill it up and then "Squish" it every day. Once the sprite bottle gets hard like a regular sprite bottle you know its carbonated enough .
I like to add a little cayenne pepper to mine to give it a bit of heat. It is something that Blenheim Ginger ale does with their soda.
You have helped me make my first batch of Ginger beer thank you. I made 1.5 gallons used 3/4 teaspoon Fleischmann's' traditional yeast,3 oz of ginger,4 lemons,3 lb white sugar,6 litres of spring water. Bottled after 10 days with dextrose for carbonation pasteurized on the fourth day after bottling. Been in bottles for 6 days, beer is starting to clear but still a little cloudy. Turned out great still sweet and is around 6%. I pitched the yeast at 74 F and air lock started bubbling after about 6 hour. I was a little worried after I seen your bottling video. I am going to try adjusting ph next time so it isn't so acidic, my wife got a little hart burn but nothing serious. Cheers folks.
Maybe too much lemon 🍋?
1:50 Obviously this was in the before times... before "Damuch!"
Wow throw back
Hmmm. The lord has timing, as does City Steading.
I honestly bought 500g ginger and some sugar earlier this week for some brews.
Thrilled you put it altogether. I really enjoy start to bottle videos, since not everybody's brew will end at the same time. This way it's all in one place.
couldn't find this 4ever for some reason 🤔 glad I finally did.... thanks for sharing over the years 💪
I'm so glad you pointed out the cat meowing in the background, for a second I thought I was going crazy and thought something was in my house making a noise.
Just found your channel and you have inspired me to give this a go. Just went out and bought everything I should need and tomorrow I will make my very first Mash. Your videos have given me the confidence to try it out. Thank you and I look forward to your other videos
Just pasteurized my batch of ginger beer from the old videos. Turned out great! Excellent with some ice and whiskey.
with that name, shouldn't you be pushing something else other than whiskey? 😜
I don't even drink but follow this channel because you two crack me up 😂
LOL, thanks!
Like the riff on temp vs s.g. keep it up!
Since I also brew beer, another method I use to deduce the state of in-bottle carbonization, is, along with the glass bottles, I use one plastic (PET) bottle. I can squeeze it every few days and use the firmness to gauge it's carbonation level.
The PET bottle then becomes the test (and first drunk) bottle. The rest, I pasteurize - or cold crash. They don't last too long around my house to worry about long term storage... :)
anyone ever try to stay up watching something when they were kids and just really fight to keep your eyes open? i was afraid i miss something and because we didn't have youtube back then, i might not be able to see it again for a while. that was me last night staying up to watch you guys make and taste stuff. even though i could easily watch this morning, i just had to have that information and experience with you guys lol. awesome videos!
🥰
Been watching all the top 5 vids plus runners up and HM and was hoping you’d do this!! Thanks guys!
Started following your adventures in brewing about 3 years ago. About the time y'all posted the original ginger beer vids. And that is the first recipe for beer I ever made! fast forward to today, another carboy of ginger beer has begun its fermenting journey. thanks for all the great vids, recipes and general knowledge! Y'all are truly fun to watch
Finding this channel resonantly and then finding this is something amazing. It says one year ago but it feels like their first video. But, seriously, do this again meow with experience. I loved this sooo much. Somethings, I've always wondered and you answered. Then, other things you repeated a bunch but this maybe the first time you've mentioned it.
Ok, this is just weird....I made this along side you when the original video went up and for some reason haven't since. I just got the stuff to make more yesterday, hopefully get it going today or Wednesday when I'm home again. And here you are doing a redux on the video. /boggle
Hoping it ferments a bit faster this time, will use some fermaid this time. But if it takes a month again? I don't care. That stuff is amazingly good, can't thank you enough for this one. And, well....the cheap grape juice wine. Been a bit of a staple over the last couple years. Not fancy or sophisticated, but dang it, it's good. LOL
Great minds think alike! Or at least that is what I'm telling myself, lol. Thanks for watching and Happy Brewing!
@@CitySteadingBrews 27 days in....I reduced the amount of ginger and lemon BOTH in primary planning to add more in secondary to kick the flavor up....but dang, it's still very actively fermenting! AGAIN! LOL
I did slip a bit pouring sugar and went from ~6% to ~8% potential alcohol (1.082OG)....but a month should have been plenty again! I used SO4 this time and fed it some Fermaid at the beginning.
Is yours being slow again? I'm kinda guessing it has, but just want to corroborate data. I'm just thinking ginger is enough of a retardant to make this a slow brew no matter what. I can deal with that, but dang it....I want to drink it! My "samples" have been fabulous!
I DID add a full bottle of molasses at the beginning (for 5...probably closer to 6...gallons), the only deviation from your recipe, but my son followed me with 3 gallons about a week later following your exact recipe, and he's still actively fermenting as well.
Awesome timing! My craft beer drinking buddy recently went gluten-free, (just after five gallons of my homebrewed Marzen finished fermenting, of course) so I’ve been thinking of making boozy ginger beer for us. Your original vids seemed to be the best!
I love your videos! I'm learning so much. One word of caution.... never set bottles directly on the bottom of the canner or any pot. Even though it's off heat it could still generate enough heat to explode your bottles. They make special silicone mats for that purpose. That being said I'm continuing to watch the rest of the video 🥰
you could also use a bed of wooden chopsticks, or a sushi roller if it will fit.
I love making ciser one of my fav fall drinks love your vids
also I am going to try this recipe for ginger beer
started one today, after seeing this vid, love ginger beer and cant wait to try it
It's so good! We really need to make a new batch but we've been so busy with new brews. Enjoy!
@@CitySteadingBrews ok i have a very stupid question, im still learning and newish to this whole thing. so i started the GB on sunday morning, checked the gravity this morning and it has actually went up, is this normal?
I really love watching you guys.
Thank you!
Legit was googling this earlier today.
This is a classic! I am making a batch right now! I've changed it a little from the original, but the original is still damn good. I use liquid malt extract for the fermentable now, so I can get some good head retention. I also use lactose to fill in the gravity to keep it sweet without needing to cold crash and pasteurize. Now I just prime and bottle like any other beer, saves me a step and avoids bottles exploding! Cheers!
Have you tried putting an open bottle in the center with water to put the thermometer in to get a better idea what temp the brew got to
Yep! ua-cam.com/video/pV5vSYFp6kk/v-deo.html
Heh, I am drinking my tweaked version of your recipe while watching this re-edited video. Mine is around 10% and dry.
Once had a ginger ale that was labeled ginger beer, it was non alcoholic but had a far higher ginger content than the usual soda. It was very good, had more of a kick to it and the taste was great
I have watched a lot of your videos, and I have to say that the "Derica is just a little metal" popup is one of the funniest things I've seen you incorporate haha.
Been watching you guys for awhile. Have made the sweet grape that turned out good, the basic Mead and Cider that both were a bit dry for us. But just started my ginger beer today. Love watching you guys because Brian reminds me of my brother who passed in 2012
Nice ! I love ginger beer with that light burn on the back of your throat. I have a nearly sugar free version I make with Allulose and I just put enough sugar to carb it. So its more of a sugar free ginger ale.
As i was watching this video, i got the urge to make the recipe. Looking around the kitchen, i literally have all the ingredients necessary. I have ginger paste rather than true fresh ginger hands, so it may turn out different but i doubt it. The syrup is currently cooling and the bread yeast is hydrating atm. The only thing i need is bottles.....
@@julietardos5044 except its a 1 to 2 week brew. Luckily i have some on the way. 16 oz amber swing tops
This is great! I've been wondering how to achieve a less-dry sparkling mead and I'll try to leverage this technique.
Just bottled mine for carbonation! We shall see, Thank you!
How do I know how long to wait? how much Pffffh should I have? Does the temp in the house determine that? All these questions!
Always loved this video and recipe! Thanks for the repost!
You are so welcome!
Thanks for re-uploading this. Need to retry my hibiscus variation. It was yummy and pink last time I made it.
I love the unfermented version and was thinking about a fermented one as I made mead (clearly, as I follow your videos!) so this is certainly one to watch a few more times and to try out some new things. Thank you
Well now I ha e another one to my list to try lol, ha e some ginger to harvest pretty soon ...
Can't wait to try this one! Thanks guys!
although you have a point about negligible results for temperature adjustments when taking gravity measurements, you should still be careful about taking readings at higher temperatures so as not to melt the wax in your hydrometer. i dont know at what temp that wax melts, but why risk it?
also, have you guys ever tried making dark rye bread kvas? its not very alcoholic (traditionally), but its relatively quick to make, a great way to play with natural fermentation, and kvas is super refreshing in the hot months.
edit/addendum:
just watched your clarity video, so i heard the part about your experience with kvas. haha i totally get it, its not for everyone. i grew up on it, so its a nostalgic and comforting beverage for me. that being said, i've brewed a number of batches, experimenting with a few factors, and i still have not been able to 100% recreate the flavor that i remember (not gonna give up though 🤣). BUT it would be interesting and fun to see your guys' process of making it, and your thoughts on tasting it, if you recorded those videos. not sure if i missed it in my searches, if i did could you share the links?
Thanks for sharing.
I always thought ginger ale was just a language throw back to the time when it was alcoholic, and that the moniker “beer” was re-introduced to indicate a particular product that wasn’t “brewed” for the kiddies.
Ale, being a beer, but not a lager, like a Pilsner for example. When I brewed beer in my early years I made ales, primarily because I was in Southern California and couldn’t get a space that was cold enough for bottom fermenting yeasts. (My friends said it was actually a steam ale.(
I’ve never made wine, mostly because of the time commitment; within a few weeks I’d know if my beer was any good, but it’d be months before knowing if my wine was any good.
Thanks to your videos, I think I will try some of the other beverages you mentioned: meads, ciders, etc.
Take care, and thanks again, Daniel
I love your kitties! They need to be featured 🤣 they just wanna help! 😋🐾
You said geyser, and I thought of the Three Stooges short of the oil geyser. They shouted, "It's a geezer, an Earl geezer!"
Anyway, I'm curious how the Sugar in the Raw would do in this or even a tinch of brown sugar.
You can use any sugar you like as long as it is a fermentable sugar. There might be a slight flavor difference in the end, but that should be all.
@@CitySteadingBrews I just think a ginger and molasses combination would be interesting.
Folks, love the channel, but I have a small critique. At 18:52, you have your hydrometer. You put it in the graduated cylinder, measure the specific gravity, and pour the mix back into the vessel. You are correct, since everything is sterilized, it shouldn't matter. But in your case... You were touching many unsterilized things (thermometer, etc.) with your hand (left) before touching the bulb of the hydrometer. Will it matter? Probably not. But something to keep in mind. Great video. Thanks.
My hands are literally dripping with sanitizer fluid.
@@CitySteadingBrews fair enough. Seems you were touching the fermenter, pitcher, bottle, etc. But my TV resolution isn't all that. Regardless, great channel. Cheers.
I am very new at brewing and would love to try this. I am super scared of the bottles exploding though! So my question is how do I make sure that the bottles do not explode? 😂 Thanks. I just found your channel and enjoy the videos. You two are super fun!
The way to make sure your bottles don't explode is as follows: make sure your fermentation is complete, only add enough sugar for carbonation and finally, if you beverage is to remain sweet AND carbonated, then pasteurize after carbonation is done. We have many videos that go over this in detail. This one might be the best bet and can be used as a guideline for various beverage types: ua-cam.com/video/tvvuVJNn2jM/v-deo.html
Thank you! I’ll check out the videos. I’m excited to try.
I love this video and am starting my ginger boiling as I watch. 1 tiny comment...as a 60+ year canner, seeing you put the bottles in the pc, without a rack or a dishcloth on bottom of pan, is extremely scary! Yes, I know your water was only at 185* and off the heat, but I have experienced thermal shock at that temp. The bottles do not explode, they generally break at the bottom. Not pleasant! Thank you for all the videos which have taught me so much. Btw, I do watch all the ads less than 1 minute in time - which is the majority of your ads!
You are absolutely right Janice! Thermal shock is a thing to be aware of. In our newer videos we do stress this. Thanks for watching!
We have a bunch of ginger to plant and brew.
Yummy! Thank you for the video! 🤩👍❤
Welcome 😊
I made ginger beer and a hard cider for the first time following this video. I know u hate when people say,”I did your recipe but….” I followed but… I used lemon extract to try to not have acidity issues. I also used Ferm K and DAP nutrient. I used an ale yeast as well. The next day the fermentation was CRAZY!!! After about 45 hours I checked and did a reading…. And was already at 6%. So I added the oz of sugar and bottled. Within 8 hours my plastic sample bottle was rock hard. I tried to pasteurize. After being in warm water for about 5 minutes one of the corks blew out of the cider bottles…. All 4 corks blew out. I assume I should not have used the 2 yeast nutrients??? Not even 2 days and done, CRAZY!!!
I assume it wasn’t finished when you bottled it so it kept fermenting in the bottle.
Actual thought process while watching this: I think I'll have to make this... I do love ginger and this seems like - IT'S A KITTY!
Greetings from The High Peaks, Derbyshire, England. Sorry I’m late to the party on this one but I just found your channel last week and when the ginger beer came up I had to have a go as I’ve never made it before. So, the only alterations I made were to add a shot of ‘Jack Daniels with Honey’ and the interrupters were my two Beagles (Echo and Bella) not cats. I think I’ll be ok. Lovin’ the shows. All hail the ale!
Hello, I'm back. Still haven't done the Klingon Blood Wine yet, but today, I am brewing a ginger beer, but, unlike most recipes I see online, I am using a malt syrup rather than sugar and I am adding some fancy molasses. Like you I am seeking a OG of around 1.09 and a FG of around 1.05. With a volume of 16 liters I am using 1/2 kg of chopped ginger, with a cinnamon stick or two, all spice and a small cluster of whole cloves. Having never used a malt syrup before, I am a little unsure of how much to use for the volume of my primary while aiming for the OG that I desire. Only one thing to do, is do it and find out.
Cheers
Well, turns out I didn't have enough malt syrup to get anywhere near the desired gravity, so, I am now adding 4 cups of sugar, and will wing it from there.
You guys should do a video on how to make hard root beer. That’d be really cool
New viewer and subscriber here. Just started brewing too. But on my counter, I have your ginger beer, coffee mead, tea wine (but I used Earl Grey) and Skeeter pee. All from your videos
I just rewatching this video. Your Spgr (spur-ger). Could it be a “springer” as it springs up and down when you drop it in your graduated cylinder? Yes, I know, you no longer drop it in after filling
Funny thing, I have zero alcohol tolerance (Asian Flush), so all my brews are going to friends and family
Thanks for all the info. You two are the best
Trying this today
Best GB videos on the net just made better with the Director's cut! Cheers D&B and Tigger. The only real difference that i do, is that i usually leave the tea to steep for at least 24hrs, i find that really adds to the gingery bite and heat on the back of the throat. Oh, and the juice of 1 Lime and a couple of tablespoons of molases too.
LOL we made "My First mead" and used lemon rind. It plugged up the airlock and blew off. So maybe we'll use peel next time. Nothing broke just made a little mess.
Gas bubbles are unpredictable little buggers. I'm sorry that happened, but zest would have a smaller surface area then rind, so that might help you avoid that problem.
Ten at a time because its cheaper... I like rite brew too!
Hey guys, I have a citrus cherry melomel I just started and I want to carbonate it. I don't have a scale that can measure large amounts of sugar but I do have a super accurate millagram scale. My question is, what weight of sugar do I need to add to individual 16oz bottles.
You only need one ounce of sugar per gallon, so you can weigh out the sugar then add it to your fermentation. We don't recommend putting it into the individual bottles as the smaller volume makes for slight variations to create a larger reaction difference. In other words, just a small difference between bottles could lead to not carbonating or over carbonating and perhaps even an explosion.
Nice paint can
0:25 oh... That makes sense
I saw someone else using a food saver to degas. Is that legit? It looked like it worked fairly well.
We have done that as well: ua-cam.com/video/FNCm5gTmEDc/v-deo.html
@@CitySteadingBrews Excellent, a video I haven't seen!
I knew this looked familiar
Hey guys, I gave this brew a try and seem to have run into a problem. I got through everything up until the natural carbonation step. I added the priming sugar bottled them sealed the bottles and left them for 3 days. Today I opened one of the bottles to check in on the carbonation level and it exploded out of the bottle and geysered out about 75% of the liquid in the bottle, shooting the swing top cap of the bottle into my ceiling in spectacular fashion. As fun as this was to watch (and I did get it on video), I'm scared to open the other five bottles I have, because they're also just going to pour out all of their beer if I open them up. And I tasted the one I opened - it's too good to waste.
Is there anything I can do to settle the carbonation before I open the rest? Would it be safe to pasteurize them when they're this high pressure already?
I'm not sure why they carbonated so aggressively, I actually used less sugar than you guys called for, because I didn't quite have two cups worth in my cupboard, so it was more like 1.5 cups, and I just used a packet of generic bread yeast.
Anyone have any tips as to how I can recover this?
You can chill them to help. I would pasteurize though to stop further fermentation.
@@CitySteadingBrews Chilling them did slow the fizzing down enough for me to burp them without losing it all. Still managed to blow up a bottle while it was pasteurizing though. My guess is it was because I turned the heat off but left the pot on the stove, probably got the bottom of the bottle too hot. The other 5 bottles came out great though. Thanks for the help!
Brilliant video, thank you. how did you crash cool your beer to stop the fermentation at your preferred sg?
We pasteurized it. Cold crashing does not actually stop fermentation.
What is the shelf life on the finished product? I've 10gal of various wines in secondary, and as the summer gets on I'd like an iced post-work beverage. Should I make small batch runs or can I push this right into a 5gal carboy?
It should be fairly long as long as it was a clean fermentation, and you don't drink it all. ;) For us, these light and refreshing beverages go pretty quickly. I would say they should be fine for a couple of years?
Thank you for posting this, I have had very little luck in finding a recipe that doesn't include making a "bug". Is there any reason I can't use this recipe as a starting point, cut the sugar back to an OG of about 1.050, ferment it dry; then stabilize, clarify, back-sweeten, and force carb?
It is your brew, so brew it like you want! :D
I'm not sure why you guys heated it up again at the end. Was that to kill the remaining yeast?
Yep! Otherwise the bottles would definitely explode.
Ok. I noticed because I live in Alaska, I put some mead outside to drop the temperature. I noticed it didn't taste good the next day. Maybe do a video, of 40° vrs 130°+
I you don't have a preassure cooker you can use your dishwasher, make sure you take a temperature reading to make sure your dishwasher is hot enough. Mine ends up 60c° in 1L bottles, never had any problems with explosion.
It just needs to be a pot. We happen to have a large enough pressure cooker with lid is all.
But some dishwashers work too.
@@CitySteadingBrews yes idd, any pot will do, English is not my first language, I'm sorry It came out the wrong way:)
Could you leave the ginger in while fermenting instead of straining it after boiling, and then leave it in the primary fermenter when you rack it? Maybe throw a jalepeno in the jar or would you wanna boil and strain that with the rest of it?
Love your videos. I really want to make this ginger beer but in the 5 gallon bucket. For this recipe would you recommend just increasing x5 it just seems like a lot of sugar. I am new to home brewing.
A lot of sugar.... it's a lot of ginger beer.
Hi guys,
Just a question to clear up my confusion
You often use the metric system for your ingredients as well as the imperial system.
When you refer to a gallon do you mean US 3.8 L or English 4.5 L?
The volumetric difference will have a significant effect on the final product
Greetings from Johannesburg South Africa
We are in the US. We use the 3.785L US gallon :)
I add lemon juice to my ginger beers when making the ginger 'tea', but I'm worried about the impact that adding too much citric acid might have on the pH balance. Specifically, what if the lower pH harms the yeast during fermentation. What if you added the lemon juice right at the end before you bottle it? How might that impact the brew?
You can certainly do that if you wish. As you saw, we added lemon at the beginning and it turned out fine.
A little lemon in 1 gallon.... insignificant pH change.
I'm not complaining about the meows but twice I thought one of mine was down the hallway screaming for daddy. Give the critters some pettings for me.
I only have 1 jug to fermenting and you have me writing down a list of stuff I want to try next.
We confuse ourselves sometimes with the unscripted meows. "Was that in the video or is it live?" LOL Thanks for watching and happy brewing!
@@CitySteadingBrews I'm slowly learning the process of brewing. I don't like traditional hopps and barley beers so you guys help a lot with things like the ginger beers, meads, ciders, and apple pie wine. ;)
My older cat has a Hogans Heroes escape tunnle some where I can't find and she gets out. When I hear a muffled meow it's my 18 year old cat on an outside window sill screaming at me to let her in.
hi I'm new to brewing in general and was wondering I was to do this for an 8 gallon batch would you use 8x the amount of ingredients ( ginger and lemon mainly ). thanks for any advice in advance
If you are new to brewing please start with smaller batches! But yes you simply scale up everything.
Out of curiosity, what would it be called if you fermented arizona tea? Could that be done? Put some yeast and arizona in a carboy and let it sit for a while?
It would be called George. I'm kidding! It would be fermented tea. Not a kombucha as that is a different process. We made a tea wine video that might help with more ideas on fermenting tea. ua-cam.com/video/SnuEjkMz93U/v-deo.html
@@CitySteadingBrews i see! Thanks for the info!
You say 2 LB Sugar is just over 2 cups, it's actually 4 cups so which is correct? double the amount so quite important. Also, can the lees be used to start the next fermentation instead of using a another packet of yeast and if so, how many times can it be used and how is it stored between usage?
We say one pound is about 2 cups, and use 2 pounds, so about 4 cups right around the 7 minute mark.
We've not had great success with reusing lees though some do it just fine.
Yay!!!
Hey, whats the reason behind not using the ‘potential abv’ on the hydrometer? Thanks
Have you tried using candied ginger? I've heard it can help get that extra ginger bite
We haven’t… yet!
QUESTION: Instead of the portion of one package of Safale S04 yeast that you used to make this Beer batch, how many ounces, (or portion of an ounce) of Active dry yeast would you use, as a substitute ingredient, for the same size batch of ginger beer? (I plan to attempt your recipe as soon as I acquire all the necessary components). Thanks!
A teaspoon of yeast is fine.
I started making my first ginger beer. Is it normal to see some clouds in my 1st day of fermentation? Pls, reply to me. I'm curious if mine is ruined.
Fermentation is often violent, with agitation, cloudiness, etc, yes.
Love this video, One question, Would it be possible to use a Campden tablet or metabisulfite to halt fermentation instead of pasteurisation? As I would brew in an 8 litre Oxebar, I could then pressure carbonate with my CO2 bottle. Sound like a plan?
We don't do that, and... if you're carbonating, you have closed bottles, so... it's not really practical. Yes, you could pressure carb though.
I just made the ginger beer. 8 days fermenting, came out to 5.8 %. Cold crashing tonight. Bottling tomorrow.
real ginger beer, the hotter the better... mmmm
Brian said Danger Zone! Paging Kenny Loggins!