We made a BETTER Ginger Beer!
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- Опубліковано 28 вер 2024
- That's right, we finally made a better ginger beer video! This time no need to pasteurize and it's got a LOT of ginger flavor!
Ingredients:
1 hand Ginger
1 lb (.45 kg)White Sugar
32 oz (.946 liters) Boiling Water
1 1/2 Lemon's Peels
104 oz (3.076 liters) Water
Juice of one Lemon
4.5 grams Fermaid O: amzn.to/3OVOnc5
1/2 Packet Safale S-04: amzn.to/3QZYqPN
Additions:
Back Sweeten with Allulose to 1.020: amzn.to/3OUlDQD
28 grams Sugar for Carbonation
Yeast to insure carbonation
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Homebrew...
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#brewtube #gingerbeer
I had no idea that Derica was a school teacher. But I can believe it! I’m militant about my science note taking too. I was an intelligence analyst in the military, a process control tech when working in semiconductor manufacturing and a full blown nerd in my intellectual pursuits-like home fermentation. Y’all crack me up and I dig it thoroughly! You’re educators and we’re students and I’m grooving on it big time!
I use the same fermenter you guys do - I have a backup plan in place in case it stops sealing. I have a silicone baking mat on standby. In the event one of my LBMB's stops sealing, I will, with the aid of a compass and xacto knife, cut a gasket for the lid that can restore the ability to seal. Hope that helps, guys.
if you don't want to use StarSan to sanitize the outside of the ginger because you're worried about absorption, you could just chunk up the ginger into small pieces, boil it in water for a couple minutes to make a ginger tea, and then dump all of it into the fermenter. Don't strain out the ginger chunks.
Derica and Brian. Have been watching you guys you guys for several years. Enjoy it, learn from it etc. Currently have 5 wines/meads at various stages of fermentation. I am a retired veterinarian with a fair knowledge of microbiology. When you talk about antibacterial properties of various spices it has nothing to do with yeast-- a fungus. These spices when used in connection with wine and mead are antimicrobial. Yeast of course is a microbe. About clarity--- we judge our food and beverages based upon taste, aroma and appearance. To me, clarity cannot be minimized. Keep up the good work. I watch you every day. With respect, Doc.
I recently looked into this and a lot of the spices and herbs that are antimicrobial are also antifungal. Clarity means nothing really. We are only trained to believe clear means better but in reality is is meaningless :)
Your channel has gotten me into the hobby of brewing! Thankyou for your time and experience sharing!
Glad to hear it!
The best of all hobbies, it's 99% hands off, which gives you time for other hobbies.
"Hobbies cost money but interests are quite free." - George Carlin
There's is a calculator online that will adjust your abv for temperature. If it was 111° when you took the reading of 1.032 the actual reading is 1.050 calibrated at 60° so that really is a significant amount of abv. You guys are great. I just made my 2nd batch of ginger beer. It's so good.
I just looked it up... more like 1.040. I doubt it was still 111 when I did though...
City Steaders...Love the channel and all of your experimentation. I've seen you discuss the issues with the big mouth small bubblers on several videos, this one being the one with the most trouble. I've used the 6.5 gallon big mouth bubblers for a few years and discovered the universal lid that Northern Brewing sells. It works great....but, in the small big mouth bubbler it was just a "tad" too small. I fixed it by taking the silicone seal off the lid, putting a couple layers of silicone tape (from Amazon,) and then putting the silicone seal back on the lid. Works like a champ and will alleviate the loose lid issues (which I had with the big bubblers as well.) Happy brewing! Cheers!
We have simply started using North Mountain Supply products 😀
I just wanted to say thank you to you both. You demystify and make home brewing so approachable, you cut out the bs and emphasize what's is really important for success. This video got me to start my first ginger beer batch! The only thing I changed from your recipe was adding some blood orange to the party. I am 6 days in on the ferment and it is going strong, I find myself regularly huffing the airlock, it smells amazing!😊 Thanks again for inspiring me to jump in!
Happy to help!
A classic way to make a really great lemonade is to cover shaved lemon rind in sugar for a few hours or days. I imagine doing that, but also covering the macerated ginger in the sugar too could create a strong flavor extraction.
So in 6 days I've drunk a demijohn right out the fermentation station. The flavor and viscosity on the last glass was so notable I've got to tell someone. Pasterised two weeks ago and 3 months old. It went super sweet that final glass with a BIG BODY. Pear methliGONE hiccup ❤
A pH of 6.6 is practically neutral. After some googling, it would appear the ginger neutralized the acids in the lemon peel.
The pH scale is logarithmic ( as you likely know ) going from 6.6 to 4 is a more than a 100x change in acidity.
My ginger mead stalled: could have been the pH could have been the 15.5 ABV ;).
All I know is I'm going to try again ! and I will be using some lemon !
Super video thanks guys, I’m in the process of making this ginger beer following your instructions, I’m at bottling stage now and want a bit more of a ginger kick to the final taste, do you have any advice on how to add this flavour prior to adding the sweetener and secondary yeast then bottling?
Put in more ginger... easiest way. Let that sit a week or so.
I made a ginger mead a couple years ago. Used 6.4 ounces of ginger (because that it weighed out to when I cut it up) and 2.7 lbs of honey. I write down the recipe when I make a brew. Final brew was almost 10% alcohol and WOW, did it have a good ginger taste.
Instructions??? Would love to try that!
@@bretthines6893 put 6.4 ounces of ginger in a pot and blended it to a fine pulp added 2.7 lbs honey and juice of one lemon.
Put it all in a Primary fermenter and added water to make one gallon/3.8 liters.
Starting specific gravity was 1.110.
Don't remember what yeast I used.
bottled it after about 25 days. End s.g. was 1.04
I LOVE Ginger Beer! I've been making Ginger Mead, and trying to hone my recipes. The last couple batches I have used the for processor to make Ginger juice... Seemed to work good, but is a little tedious...may try this method next time. I like mine very gingery...
Same, Champion Juicer wrings out the juice well but I still use the pulp too in the ferment.
Thanks for doing the PH reading and your related comment. So much to learn but you are helping so much in the process.
Well THIS is good timing... I had already planned on making a fresh batch of ginger beer today as it was, and here you are with a new recipe and everything!
I've had some issues with ginger beer carbonating in the past so last time I made a batch - and I'll prob do the same thing today as well - I used EC118 for the yeast, even though SO4 is my go-to for anything under 10% and it worked out well... clean flavour and nice and bubbly.
I liked the new format with all parts in one video.... keeps me from having to hunt down the other parts. Also, thanks for showing how you make your Whiskey Ginger. I was hoping you'd share it. Anyway, another great video... keep up the good work!
Glad you liked it!
I keep a few small soda bottles around, like 7 or 8 oz ones, and that's where I put whatever product doesn't fit in the larger bottles I'm using.
Put a small towel on the fermenter , maybe a string tied around it , plastic wrap with a hole in it works , looks good though , nice video
Hmm?
Hey Guys! My comment doesnt relate to this video, but I just wanted to thank you for all these videos you guys do, because of these vids I had the confidence try to brew my first apple cider and it was finished about a week ago, I have expereinted with it finishing it 4 differnt ways like you did in a video and the carbonated+sweet was the favorite it my family😊 And I just started my first mead today, I am really excited about that too, so I just wanted to say thank you for introducing me to a new hobby!😀
You are very welcome. Thanks for watching!
🤗🤗
Love this remake. Vernors is my favorite ginger soda. I’m wondering what gives it that unique flavor and could it be reproduced in alcoholic form?
Sorry… never had that one.
@@CitySteadingBrews Might be more of a Midwest thing.
Idea! Prime the bottling wand with both ends in the pitcher until there isn't any air left then it should be cake.
Autosiphon is so much easier.
@CitySteadingBrews that's what I'm talking about when using an auto siphon with bottling wand to go into your bottles. In this video, you mentioned it was difficult to do alone. I think that might work a lot easier if you're working solo.
I've just started my first brew/fermentation ever 2 weeks ago (Hydromel) based on another video and was thinking of starting a Ginger beer one while sanitizing the stuff for the next step with the hydromel.... anyway... all that to say, that video just arrived on time!!!! I'm looking forward to the weekend : D Thanks a lot for teaching and entertaining us at the same time! You guys are awesome!!!
Best of luck!
Thank you both! I will try to brew my first ginger beer the next week. I have one question, can I use hops for bitterness, flavor and aroma?
Thanks again!
If you like. We have not made one that way
a "Dark and Stormy" perhaps? So great!!! Thank your for the Ginger Beer, I am literally drinking my first Basic mead based on your Honey/Raisins/Black tea/Orange rind/fermaid-o/D47 Yeast....which apparently wanted to do 18-19% ABV???....Either way, so delicious....6 more gallons on the go (one per week is the new household rule lol...my husband is half viking apparently). For the record, I wish we knew you both in person, you are our kind of people I feel like we would be friends IRL but ya know :D. Love from Canada friends
New brewer here, like today is day one! I like ginger beer so I thought this would be a good place to start. I have watched several of your videos and I personally want to thank you for the education and entertainment. I ran into a few issues in this first batch that are probably pretty common to the first-time brewer. The wide mouth fermenter I purchased is exactly 1 gallon filled to within an 1/2 inch of the mouth of the jug. So, I had to scale everything down to 87.5%. In my rush to do my first batch, I used the first yeast that arrived from Amazon, Lalvin 71B, since I don't have any Fermaid O yet, I used the whole 5 grams. I added 1 pound and 5.8 oz. of sugar so I am hoping for a ABV around 8.5-10% a little stronger than the batch you made. I'll let you know how it all turns out in a few weeks. Once again, thanks for the motivation to attempt brewing.
Sounds like you're off to a good start.
Forgot to mention the OG 1.064. I plan on back sweeting to 1.022. I have to admit I am nervous on trying to carbonate the beer, but I have a few weeks before that step.@@CitySteadingBrews
Why 1.022? Best to sweeten to taste.
Agreed, I just figured that's where I'd end up based on your tasting review. I'm in the sweet but not too sweet group. :)@@CitySteadingBrews
I cracked open my first ginger beer this evening and it is a mixed bag. The lemon and ginger flavors have melded together better than I would have thought considering the sample I drank when I bottled the beer. That was nasty! Total fail on the carbonization. I didn't use the insurance yeast and ended with zero bubbles. Having some friends over this Friday to sample the brew, I may sprinkle some insurance yeast on any bottles that are left over. Again, Thanks for the knowledge and encouragement to give brewing a try.
Thank you for showing the numbers for the reading it helps me with the visual and take away the scary number thing lol
On a side note I watched the video where you were talking about labels. Do you guys print labels and sell them to people or just personal?
Nah, we just make them once in a while. Not really for sale.
Id recommend either a breville juicer or an omega juicer, thats what i use, ymmv :)
I don’t ever write down what ive done, and can never quite duplicate but can always make it better.
I recall using 11 ounces (weight) of honey to carbonate my first try, that was a six gallon carboy.
I have malt for the ginger beer carbonation, on this batch.
i was Just Heading Toward the DRY ginger-beer adventure on my own, with experienced help!… so glad for this episode. Need (successful) recipe to make my own…❤ please?
Cool, can't wait to watch this in the morning, too tired right now.
I love making alcoholic Ginger Beer. I use the tea method.
Can't wait see how this recipe turns out ❤
Comes out stronger if you use whole ginger in it.
Hahah, I don't need to make it stronger.
My wife has a Jamaican heritage, her mum is Jamaican.
So it turns out no matter how hot I make ginger beer, she thinks it's wonderful.
While I sip gently and slowly, because each sip is an explosion of heat, she gulps it back lol
First off, you guys are great. thank you for all the videos, they have helped me with with bucket list over the last 2 years. On this video, can you use a soda streak machine to add carbonation instead of adding sugar to form the carbonization?, also, for sweetening, could you just add a tea spoon of sugar to a glass of any of the overly dry beverage and enjoy it without sweetening the entire batch?
I have not used a soda stream but heard some had success. As for sweetening in the glass? Always an option.
17:30 I think it’s a manufacturing issue but that’s the thing with glass it’s slightly harder to make everything the same. It’s not a bad product it’s just harder to replicate the same things with glass over and over again there will always be differences
Agreed.
I just made this and it turned out pretty well. I did think I had a stuck fermentation for a bit and suspected it was all the acid from the lemon juice. That made me wonder, what if the lemon juice were added during secondary?
I know it will throw of gravity, but if I’m willing to accept that do you think there are any other downsides?
We have had a lot of people try it both ways. I don't think the small amount of lemon juice can cause a stall really.
@@CitySteadingBrews ah, makes sense, thanks for the response!
Hello! Love your videos, very educational. About to start my first brew! Anyways, I had a question. Is it acceptable to add a little bit of water after the first rack to avoid having a large head space? Or is that a big no no?
You can it just dilutes the brew.
With something like ginger that likes to stall would amylase help breaking the ginger down? And help with even more flavor?
Like you say chemicals don't know intentions so the lemon would be broken down too. I am admitting that now.
Not sure amylase would do much here. It breaks down starches into sugars.
Hey Guys! thanks for sharing all these wonderful recipes.
Can i add boiled yeast in place of yeast nutrients? Thanks
Sure. It's not quite as effective but it helps.
Unrelated to ginger video, here's my update of my chamomile cider.
It tastes like dry cider (currently at 1.004), without a chamomile flavor. Will probably add more chamomile later.
Yeah… I figured that flavor would fade in fermentation.
@@CitySteadingBrews I still got the other 8 tea bags.
Should do it. Maybe try 4 first?
@@CitySteadingBrews Good idea. Thanks.
Getting ready to make this recipe and all I can hear in my mind is, "Big Bucket of Sanitization"
Ours is Red Bucket of Sanitization....
Sorry Derica, I hope you feel better soon.
I didnt hear you mention it, but I have sampled a few ginger beers with different levels of "ginger heat". Any chance you could let me/us know how spicy this came out?
I don't really have a scale to compare it to but this had quite a bit of ginger flavor.
well I'm gonna break its fingers off LOL also nice your left handed I didn't know that.
I hear you about the cats. Kitties are their own force of nature, the chaos element. If you think "the cats wont do that" they will.
I have to take the knobs off of my gas stove. On two occasions, I have come home from work to a house full of propane. No kitties died, but scared the hell out of me.
@paulweston2267 whoah!
I say “shall” too, Derika 😊
1:32 I hate using bags too for all of those reasons. But any time I use smalls pieces like the ginger here without a bag, my auto-siphon constantly gets clogged and stops when racking :(
Use the cap!
Another beautiful recipe for me try out 🤙🏻
Absolutely!
"Hello. Are you still in there?" LOL!
If ginger skin is not drying up and shriveling, never peel it for a whole lot of great reasons.
i love them to but have brocken three of them
We are making your new Ginger Beer and am wondering if tannins from the ginger skin is sufficient or if you would ever consider using wine tannin on your next Ginger Beer brew. Not sure if tannins are important in a beer like brew. Thanks.
I don't really add tannins to a ginger beer, but you can if you prefer.
Add some dark rum and lime juice - yummy Dark and Stormy
How long do you leave carbonated beverages in the ‘bomb shelter’ prior to refrigeration? Thx!
We just keep them in there until we want to drink them.
test hydrometer in very warm/cold water, mine says 0.990 in the warm water 😅
It should be 1.000 in the appropriately temped water.
Could the non-fermentable sugar after back sweetening hinder the small amount of table sugar for carbonating?
I looked into that and… nope. It shouldn’t affect it.
Peel off with a spoon! I think YOU guys taught that trick :D!
The peel made no difference. But yep, take the peel off with a spoon!
I’d love to see a video on fixing the carbonation issue. I’ve had this several times. I’m a bit confused; I used an online calculator for a 2.5 CO2 volume and it said 25.5g of table sugar or 28g of corn sugar. I tried both in separate batches and both were very under carbonated 🫤. I started to question if it was the bottles but maybe that’s not the issue.
It’s down to a lot of things. Time, temp, how much yeast is still left.
I did your recipe but with what we call Lemons (the green ones in latin america). In order to lower the PH I put the zest and juice. It got super bitter haha. Buying some allulose to fix it. Also I'm afraid it's not carbonating :(
Lowered pH can inhibit fermentation.
@@CitySteadingBrews what is the recommended range?
@@mplentz 4-5 ish
I just brewed a1 gallon batch of Oktoberfest from a kit and the air lock keep blowing off. My question is would it be ok to rack it over to a larger fermenter to add additional head space?
Should be okay as long as you get it all in there. But… give it a day or two and it will slow down. Maybe use a blowoff in the meantime?
I actually use a blend of yalls recipe and Bearded and Bored's recipe for making Ginger Beer
Hey! I’m sure you guys have videos on it, but how would you go about carbonating it if you wanted to sweeten it with regular sugar? I assume you have to pasteurize it before you add regular sugar to sweeten but then how would you carbonate it? Haven’t done any of this but love watching your videos!
We don’t recommend this method. Here’s how though: you sweeten and prime then bottle. Once desired carbonation is reached (you have to guess or open a bottle), you pasteurize. It can be dangerous and risky.
@@CitySteadingBrews Yeah I definitely agree, almost like trying to defuse a bomb haha. Thanks!
I'm just here to LIKE the video! We need your beard back Bryan!
Eww, no. Way too itchy.
Anyone ever try make a firewater version? The healthy fure wate with alcohol?
Firewater?
That's the same juicer I have. 8)
Hi guys! My first fermentation experience came with hot sauces, lacto instead of yeast. We made 3 gallons of different flavors. Cayenne, Jalapeno, Habanero mango, and yes...Scorpion, Ghost and Carolina Reaper. We watched the ChilliChump channel with Shawn from the UK. He brews as well. Our Jalapeno was green. We kickstarted them with a 3% kosher red bell ferment and used the liquid only, added the extras, a couple tablespoons of sugar...that stuff was heavenly. I noticed when I cracked it at finish there was a SLIGHT alcoholic smell.😂...I have no idea where that came from, no "aliens" or bad smells
Wild yeast possibly.
Bottle priming is annoying. There are a variety of ways to force carbonate. Highly recommended. You don't necessarily need kegs, either.
There are many ways to do things, yes.
I don't like any bitter flavors at all. I don't like any beer if it has any hopps in it, coffee, most teas, most wines, and practically all green plants. Strangely I don't mind aged scotch. I've very fond of sour flavors, especially citrus. I like honey with ginger, so perhaps honey instead of white sugar if that would work. How would you change the recipe for someone that is hyper-sensitive to bitter flavors?
Honestly, I don't know how I would alter it for that.
I'm going to review your ginger mead series. Maybe that might work for me.
Your big mouth fermentor from northern brewing, I live in Canada and is not available on Amazon Canada do you know any other supplier that has that exact same fermenter.
Nope. No one else carries it. But we have tried these as alternatives: a.co/d/aWSOk59 and a.co/d/6ofWJRZ
What are you using to measure the 4.5g's of Fermaid-O? Thank you in advance.
A jeweler’s scale.
This one: amzn.to/3PmsELA
Ok..lol Your Not done yet.. But.. I use.. "I Shall be right there, I shall give it a Once over" and others.. LOL OK get back to the Video.. ;) P.S. Could this work as a Mead?
Not sure what the first part means, lol, but sure if you wanted to swap honey for sugar it can be a mead.
Strange brew ideas, pt 2: Something that would probably make for a true *abomination* when fermented, but I couldn’t stop thinking about after having the idea, is anything fermented with avocado. It sounds so vile you'd probably not consider it, and if you did, it would probably get a negative score… But I’m wondering - have you ever heard of someone doing it?
Pass :)
I could see you doing this and calling it the monster mash lol
Avocado is likely to go rancid long before it ferments. Even if it fermented… rotten avocado is really unpalatable! :)
Probably too much protein and fats/oils and not enough sugars - the only thing I could see is to *maybe* add some avocado into secondary to infuse some of the flavors (though why anyone would want avocado-flavored brewed anything is a little beyond me...)
can you actually make beer w/o the other necc equipment
We do it pretty simply. ua-cam.com/video/8ERvQqORRL0/v-deo.htmlsi=pXqS7zaNiByhTdVZ
So, I've noticed that you guys put all your nutrient in at once, whereas craft a brew recommends a staggered fermentation. How do you calculate how much nutrient to add each time? (You add 4.5g here, but only 2g in some of your other brews.) And what are the pros/cons of staggered vs all at once? I'm very new to brewing.
We keep it simple. We also started adding 10g of fermaid O for high abv and 5 for low. These volumes are based on success and experience of our own brews.
How long can you keep the bottle in storage before chilling I don't think I could drink 5L ish in a few weeks 😂. Also would you recipe work in a normal 5L demijohn
They are shelf stable for months at least. You can make any batch size you want. Just scale up or down.
When making lemonade, i like to make an olio sacrum first with the lemon peels and sugar. I might try that in my next batch of ginger beer!
Grate the lemon peel with a zester so you don't get so much of the white part in the mix. The white bits adds bitterness for sure.
You guys are great - I just got a hold of your channel whilst making my first batch of mead and you were a great help!
You explain things really well and are fun to watch.
...now I want to make a ginger beer too 😂
Awesome! Thank you!
This is one of the most interesting brews you have put together yet. I think this is the first time Derica has mentioned that she was a school teacher. She must have been one of the coolest teachers ever.
Really? I thought she said it many times!
@@CitySteadingBrews maybe it's the first time I heard it
Beautiful as well
I wonder if she wanted to be called by her first name like many other cool teachers. My art teacher told us to call him Pete. I couldn't do that because my parents are from the South and you must show your elders respect. So Mr. Pete it was.
Alcooooooholic Ginger Beer... and a good time was had by all 😆
Just wanted to pop on and say that I came to you channel initially from the 2018 Ginger Beer recipe so this video was a sort of homecoming for me. Cheers to the many years of great content and keep up the good work.
I love this recipe I have made it like 6 times and I have watched this episode like 8 times … this was my first video I ever saw of you guys and I got hooked… love you guys
Aww thanks! Glad you like it!
43:54 For carbonation, I usually add 10g of pure fructose per liter. So, for your batch size, I would have added about 38 g of fructose.
That was interesting 😁👍.
I personally don't care for the taste of ginger, but since I've been watching you, I've laert never to say never 😅.
I recently decided that I needed more bottles for my next brew so I rounded up All my partially full bottles and started "quantifying" the leftovers.
Gotta say, mixing a bunch of old wine, when done right, tastes awesome 👍❤️.
Guess I'll have to add ginger wine to my list just to include in the fun of mixing😁.
Thanks again for the video 👍❤️.
I recently made several fruit ciders that would normally need a brew bag, but I agree with you that the ballooning can cause issues. I found this on Amazon and I've used it 5 times with success and no perceptible downside. (Yardwe Stainless Steel Spice Ball, Fine Mesh Tea Strainer, Stainless Steel Tea Infuser with Extended Chain Hook for Loose Leaf Tea Spice Seasonings (4.9 x 5.1 Inch))
I'm looking forward to taking this brewing journey for the first time, Christmas presents, thank you for the guidance!
I love ginger lemonade! Same prep for the ginger, including the hot water, then add lemon juice and honey. Let it cool and put it in the fridge. Its awesome! I think I am going to try alcoholic ginger beer now!
Half teaspoon of sugar per bottle to prime beer
Do you have an updated quantity of carbonation sugar for a gallon of liquid? It seems like you needed a lot more fizz.
We started using 42g/gallon recently but that was not why it had less carbonation. It either needed more time or the yeast were just done.
Hey there! Love your episodes but just wanted to share that I cracked my big mouth bubbler all the way around the base by adding sub-boiling water to it for a brew. The glass isn't tempered, so everyone just be cautious about it and aware it could crack or shatter. Appreciate the recipe, been looking for a way to make a dark and stormy without some of the conventionally available ginger beers 😊
Yup, that's why I was careful :) I also tried to soften the blow so to speak, but having it hit the ginger first.
For ginger flavour, I use a centrifugal juicer to get the juice from the ginger. That gets intense ginger flavour.
Erm, you could make something in alcoholic blackout, take no notes whatsoever, & STILL extract an accurate recipe from... THE VIDEO FOOTAGE DURING THE EDIT!
(As long as you'd announced the quantities to camera, of course.)
I've bought cheap ginger and found even adding 1-2 pounds (peeled, chopped fine) does not give much flavour. My latest batch, I've boiled the ginger to see if that works better. I use more sugar though, two pounds. Hoping this next batch comes out better! Will have to try a lower ABV one like this next.
I've yet to get really good carbonisation, even when I added way more sugar than seems to be recommended, but I do pasteurize for safety. Everything has gone dry too, and still not been carbonated enough.
If you pasteurize first, you cannot carbonate, not sure when you are doing either :)
Bottle carbonating, just trying to use a coke bottle to check for pressure, then pasturising once I hit that point to avoid bottle bombs. Using the sugar recommendation for beer I was getting almost no carbonation, and even doubling it, it barely improved. I'll be keeping an eye on what else you try for forced carbonation though, as that kit test you did was interesting.@@CitySteadingBrews
I make my ginger beer with 1.5lbs of ginger in 3 gallons done almost like you are going. I also add sorghum syrup and a bit of cascade hops instead of the citrus peel.
I'll have to try the citrus instead of the hops!!
Instead of upping the sugar to carbonate you could get a small beer keg with the CO2 cartridge.
You can yes.
I propose a toast!
Seriously though, add a toast before whatever is your first on camera tasting. But can be simple, complex, basic, or in depth. But a toast is proper.
Also, a toast you you and the amazing things you've accomplished. May you continue unto eternity and may they ripple upon the world even moreso.
OK, bragging moment and time for a proud mama and Papa for you guys! I have developed my own recipe based on your information previous videos, and just all of the help you’ve given it is a hot toddy made with honey, lemon, peel, and juice (later after the first racking), clove and I will be fortifying it with a fantastic Cinnamon Whisky our local distillery makes. Thanks for helping give me the information to confidently step into making my own recipe. Also, I picked up some ginger today and going to give this one a shot.
Happy to help!
Just started a ginger beer last night I only made a couple modifications to your recipe! It should be great! Now to wait!
You could rap the threads with Teflon tape. That should fix the lid problem.
Yes!!! The old one is one of my most repeated brews! I can't wait for this one!
Beer readings are the most annoying. I made an IPA and Bavarian . The companys reading had IPA % lower than Bavarian. IPA ( O.G. 1048 F.G. 1012 ) Bavarian ( O.G. 1045 F.G. 1015 ) the difference was roughly 5.5% IPA vs 5.7% Bavarian.
Long story short even with 2 cups of sugar both beers readings were similar as the companys. ( 5.5 ) and ( 6.5 )
That alone drove me nuts because I added extra sugar an the IPA was still 5.5%?
So fast forward to drinking the brews 6 weeks later, Bavarian had a higher reading than IPA yet the IPA sent me flying where the Bavarian was a moderate buzz . Make it make sense lol .
"Yeast dont read "
Why are you adding sugar to beer? Use malt….
On the "militant note taking" 😂 you are making a video. You can always watch the video for note purposes. 😂
Yes Derica I tell my wife that whiskey and beer helps with my headaches. But it doesn't work.