Simple Ginger Beer AND Mead Recipes | How to make mead and soda from ginger root and lemon juice
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- Опубліковано 4 жов 2024
- These recipes are all about the ginger. In this video we're showing how to make mead and also a ginger soda - both by juicing some ginger root. Balanced with lemon juice and carbonated, both of these home brewed ginger drinks are refreshing and delicious! Great either bottle condition or on draft. Why not home brew one right now? The ginger beer soda is ready in just days! And the session mead hydromel can be ready in under a month if kegged. If you're interested in how to make wine, cider, or other fermented drinks, this video is a great intro primer on how to make two ginger-forward beverages.
RECIPES ###
Ginger Beer
In a one-quart jar, put 4 tbsp of ginger pulp and 1 tbsp sugar. Add 5 grams yeast. Top off with warm water. Let sit 24 hours.
-6 cups of ginger juice
-3 cups of lemon juice
-1 cup sugar
-top off with warm water to 4.75 gallons
-yeast slurry
After brief primary completes:
-4 cups erythritol
Bottle condition or keg.
~
SessionMead
-6 cups of ginger juice or up to 12 cups for a spicer batch
-3g wine tannin
-3 cups of lemon juice
-7# orange blossom honey
-top off with warm water to 4.75 gallons
After primary completes, rack onto:
2# of erythritol
Bottle condition or keg
###
How do you like your ginger brews? Let us know in the comments (or on Discord)!
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#howtomakemead #gingerbeer #sessionmead
Hey, I'd like to convert your recipe to metric and try it out myself. But I don't know how much ginger you actually used for 6 'cups'
I'm looking to convert it to a 5l (about 1.3gal) batch. Can you tell me, or help me estimate how much ginger roots you actually used?
In the video we have a pop-up that shows we juiced 4.5 pounds of ginger, which is about 2 kg, to get to 1 US gallon+1pint jar of juice (or about 4.25 liters). So for a 5 liter batch, you should be at about 0.4 liters of ginger juice required. So if my math is correct, you'd need to juice 183 grams of ginger root. Hope my math is correct and hope this helps!
@@DointheMost Thank you! I am going to try this.
I have one more question about the yeast choice. I have a packet of EC1118 just lying about, but. I'd rather keep it for restarting stuck fermentations.
Does using EC1118, truly improve the < 0.5%ABV version of your recipe?
Does it produce more bubbles? Or just cleaner fermentation?
(I missed the amount of ginger roots on the pop-up, pardon me!)
@@wva6809 I prefer to use a wine yeast purely out of predictability, but bread yeast works fine in this! :)
@@DointheMost Luckily, the whole process of making 5l of the soda variant, totals in at around 5 euros, so if the bread yeast fails, I can always try again with a wine yeast.
Hi folks, asking for some advice, followed this recipe for the ginger session mead and have just had a one week taste while moving it to storage. Has some quite off flavours and is far from pleasant. Not much ginger or honey coming through. I'll admit I went a little light on the ginger, and left a couple of lemon skins in for the week. Any ideas? Should it improve? Should I add more ginger?
Love the video and I really appreciate the Sip Savor Swallow Exhale chart!
Thanks - I enjoy putting the charts together!
The youtube search algorithm doesn't do your channel justice. Searching "doin the most ginger" completely hides this video. I have to search "doin the most ginger beer." In fact, no video of your having anything to do with ginger shows up in the ginger only search
I absolutely love your channel.
I however want you to explain the varieties of yeasts and their significance depending on that in one yeast explanation video someday.
Thanks 👍🏻
Cheers from India 🇮🇳
Super excited about the ginger beer! I've tried it a few times using different recipes but always utilizing the wild yeast on the ginger root by making a "bug". I never really loved the outcome and was just gathering ingredients to make a version with commercial yeast. Your video came at the perfect time!
Hope you enjoy it!
Making this session mead today and hoping its ready to give as xmas gifts. Wish me luck!
Oh man, those ginger bars look amazing!
Ive got to make these. Really cool. Rewatching some of your videos while i brew up my kveik NEIPA
Making ginger beer right now!
Nice!
Looks healthy
Debatable haha
It would be interesting to see a version of Moscow Mule Mead. Basically just need lime infusion.
Yeah, I powder my erythritol now to ensure it dissolves especially if I am cold crashing and kegging shortly after addition. It doesn't crystalize! I haven't caramelized it yet like Anna did for another use, but I think it would be good caramelized in this application. Thanks for the double treat this morning with 2 brews in one! (I love me some mules too!!)
Moscow mule is one of my faves!
Great Video! Thank you! I am brewing the Session mead now. I went full on ginger and used 12c of ginger juice. My OSG is closer to 1.079. Would 6c of ginger juice alter SG that much?
Can you juice rhubarb the same way?
Very nice thnak you awesome video as usual :)
Thanks for watching!
Next brew batch I do , will be both of these. At the moment I've got the Viking blood on, and some traditional meads where I'm experimenting with a few honeys to see which kind of flavours they bring. Once those are bottled and my brewing vessels are empty, I'll be putting these badboys on.
Ginger is also a good aphrodisiac ;-)
I've never had a ginger beer, might have to try one.
Ginger beer and birch beer are our go-to sodas!
@@DointheMost Will check them out
If you like a bit of bite, I recommend Maine Root. Reid's Extra Ginger Beer has less bite, but is also very good. Fentiman's is my third choice, it's no less good, just different. I don't recommend Fever Tree, as it's intended for mixing, and just isn't as good, in my opinion.
Or just make your own. ;D
@@Vykk_Draygo Will have a look if I can get my hands on one. Might have a few retail options before I make my own, just to see what I should expect 😂🤙
Do you also sanitize the equipment for making the ginger juice? And can i make the juice 1 day before starting the mead?
Hi! Help me troubleshoot. I just tried to make a batch of the ginger session mead. All was well until bottling. I bottled 10 days ago and eagerly opened a bottle today and expected a fizz. But it's as still as water. What could have gone wrong? Could the cold crash and bentonite I used dispersed all of the yeast? I've tested three bottles so far with the same result.
Hey BC, thanks for the recipe tutorial. Have you ever tried using an electric Juicer to make ginger juice?
Thanks for this awesome video! Question: would you recommend fining the NA ginger beer?
Do you have a 1 gallon version of this? or should I just divide everything by 5?
I've made Ginger Beer before via the City Steading method, then forgot to pasteurize and had some bottle bombs. (Doh!!) that was an exciting morning for sure. Anyway, thanks for this and will definitely be trying this in the future!
This is a good time to acknowledge that putting active ferments in the fridge doesn't halt them, it only slows them down. Back when I first started making ginger beer, the internet told me, "don't worry about it, just stick the bottles in the fridge!" And then I came home one day to a fridge full of ginger beer and glass. Big womp womps.
@@DointheMost But I read it on the internet, it must be true!!! hahaha
Any chance you can do a beginner "shopping list"
Nice slippers
I've nearly worn them out! haha
For the session mead, if you keeging, why use erythritol instead of sugar. Keeping it cold in the keg, it wouldn’t carbonate. Right? Like not from the sugar. So why use worse tasting non fermenting sweetener? Unless you prefer it
How to you keep your Brews with D47 cool enough?
Do you keep your keg cold? I have a single 5gal keg set up from High Gravity, but don't have a mini-fridge to store it in.
What is your serving pressure?
I just wanna say u got me going to five gals now and one question u say lemon juice but don't add it to the session mead in you video I added it in primary
Great video. I need to try the ginger juice method instead of straight ginger in primary or secondary. Ginger doesnt inhibit yeast activity at all? Why do you add nutrients a day after mixing your must? I thought you could do one dose right away for session level abv? Thanks
You could add your nutrients at yeast pitch in this circumstance, but I played by the book here waiting the usual recommended 24h. I don't find any issues with ginger impacting yeast health - at least at these concentrations. I love this method for juicing, too, because the release of starch makes for a nice compact yeast cake at the bottom. And less floaties in the brew!
Doin the Most cool thanks
If you only have two 1 gallon carboys how do you scale down the ginger beer recipe?
I know you don't look at comments this late after the video was published, but I think you missed adding the lemon juice in the session mead recipe.
So I had half a jug of crystallized honey. I knew this wasn't a big deal, I just needed to warm it up, and it would be fine. But I foolishly just added a cup or 2 of really hot water to the jug. So now I'm worried I compromised the stability of the honey. I also didn't get all the chunks melted, but I'll worry about that once I've solved this problem. Is there a reliable test to know if I've spoiled my honey?
How much weight of ginger did you use approx for the US gallon of Ginger juice ?
Great video, thank you.
In one of your other videos you say " freeze your fruit", not mentioned here except for the pulp afterwards.
Can I use a juicer instead?
Previous ginger beers I've made at 2% but used the ginger root pureed, had a lot of pulp to deal with. I was pressure fermenting in a fermentasaurus but it was a faff. Did speed up kegging etc.
Will give this a go though using our Pohutukawa honey and let you know the outcome.
Freezing ginger root isn’t going to really help break it down at all. But freezing it afterward would preserve it for a future use. A juicer would work, but your extract would probably be considerably more concentrated than the juicing method shown here.
Thanks will have to experiment and let you know.
Did you happen to ever take a SG reading of your ginger juice? The last couple batches of Ginger Beer/Mead I've attempted the SG I've gotten is way off from what I've calculated it should be so I'm wondering if there is more sugars in the Ginger juice or lemon juice then I'm expecting?
Any harm in leaving the Ginger Beer in the fermenter for longer then 48hrs, like say a week??
Does anyone know if the use of sparoloid in the ginger mead would prevent bottle carbing? I want to keg 3G and bottle 2G, I figured the sparkoloid might have too much of the yeast drop out to bottle carb.
I’ve been making several iterations of a lemon ginger mead for a couple years now. Would you recommend this ginger juice extraction for a trad mead recipe or would the flavor be overkill? Maybe just portion it down if so?
I think this would be a great way to add ginger in doses to find where you want it to land. I definitely find that a longer fermentation seems to subdue the ginger flavor.
You have a 1 gallon ginger mead recipe?
Divide ingredient amounts by 5
I’m new to all this. Are only glass carboys used or can plastic be used? Thanks
for fermentation you can use food grade plastic buckets. But for aging be sure to use glass because plastic an impart bad plastic flavour.
I have a resource to share with you regarding Italian glass carboys. Italian glass is of higher quality than much other. Ad I understand, carboys are no longer made in USA or, even (lower quality) Mexico. I have found a respected importer and industrial supplier that is one of very dew to handle these Italian jugs. Oddly, these can be purchased for much less per unit than Chinese stock carried by respected and well-known brewing suppliers. Not only are these Italian carboys much less expensive, but their shipping costs are also fractional, if you know how to order. I typically do not give knowledge away because it is a commodity I expect to use for my advantage as well as that of others. You may respond to this and we'll talk about where and how to buy these fermenters for much less than most retailers can afford to offer them. An example, A 5 gal. jug can be obtained in my location for less than $30+$15/ shipping. 6 gal ~ $34+/$16 shipping. There is s "trick" to minimize the shipping cost, and it has nothing to do with quantity or bulk purchases.
So excited about both of these! I have done a few small-batch cold crashed NA ginger beer. they have been awesome, but always room for improvement.
What is your source for erythritol? I have not heard of that before.
I have had issues with ginger bug success and have used bread yeast in the past and like you mentioned it turned out just fine. I'd like to see what a champagne yeast would do... the carbonation is the key for me in a drink like this. Happy Brewing!
We've been getting erythritol on Amazon, but they also have it at Sprouts and Whole Foods here too. :)
@@DointheMost Thanks!
My first ginger mead turned out like cough syrup. I basically ignored it for a year and the cough syrup taste dropped out and it was quite drinkable.
When it came ginger beer, I've always wondered: Would using commercial yeast be safer than using a bug?
Safer insofar as predictability, I would wager yes!
I've tried alcoholic ginger beer with ginger bug/no commercial yeast and it will work, but I found the mix of wild yeasts/bacteria cause a lot of hot alcohol/other off flavors. Ginger beer is strong enough of a flavor that off flavors aren't too bad, but without lots of aging it's just very harsh alcohol. It's a fun experiment in easy wild fermentation but your results will definitely vary.
What would the shelf life be on the ginger “beer”
A good question, and one I’ve never had to experience because it flies off the shelf so fast! I would presume a few months. But I cannot say for sure.
I’ve gotten eucalyptus honey (I’m from Australia).
Any thoughts on it. I’ve read so many conflicting stories for its use in mead.about odd flavours and it not being very good for meads.
Oh by the way eucalyptus OIL is highly toxic .
Really want to do a 1 g batch of the non alcohol ginger beer
I don't care for the flavor of eucalyptus honey but I've never made a mead from it. I don't think it would likely be good in this recipe, though!
Where do you guys get your buckets of honey with the pour nozzle? I got a bucket a while ago and it's always a mess for me when measuring out an amount
From what I can tell most apiary have pour spouts. Also in hardware store there are paint adapter pour spouts.
This pail came from Webstaurant, but I've had other buckets come with them as well.
Awesome. My carpet thanks you :-) last time things got sloppy. I'll go pick one up
So what if you want these to have alcohol? Does one just increase the amount of sugar?
The session mead has alcohol at about 6.5%. If you wanted to make alcoholic ginger beer, you could just add granulated cane sugar up to your desired gravity. But that’s not something I have done with that recipe, so I can’t vouch for whether or not it would be good.
Just curious- how long did it take for the session mead to clear? If not using a clearing agent will there be off flavors if allowed to bulk condition over a longer period of time.
Also- a neat tip to pour from large buckets!- ua-cam.com/video/2gfjCncKZj8/v-deo.html
Session meads with Sparkolloid usually take one to two weeks to clear for me. But you’re not gonna see any off flavors from this clearing in secondary if you let it clear naturally with time. :)
@Doin the Most Right on! Can't wait to start! Thank you!
I enjoy your videos but it's a bit of a faux pas to mix up metric grams, imperia volume, cups, tbsp etc... have you considered standardizing your recipes purely by weight? I find I get much more repeatable results and tweaking recipes is easier.
I will consider ways I can improve how I can communicate recipes.
Tried this recipe and it fermented in under a week. Went from 1.046 to 0.994 in 6 days using D47. Interested to find out if it will be any good, it’s clearing now and will bottle in a week. Any idea why the ferment time was so low? Were the yeast feasting on the nutrients from the ginger?
Do you have to use erythritol? I loathe the flavour.
When it came ginger beer, I've always wondered: Would using commercial yeast be safer than using a bug?