As someone who's been brewing for the last 20 years it was a real treat to see you go through those initial stages of learning and testing and then finally the success of a deliverable product that you can proudly say "I made this". Well done.
Hey Hoocho! if you want that spice in your ginger beer to come from the Ginger, you need to dehydrate it. cooking ginger breaks decomposes the Gingerol into zingerone, which is sweeter. if you dehydrate ginger it becomes shogaols. these are alcohol soluble~ ginger beer, vodka steeped with dehydrated ginger, and lime!
"What do you want to see me make?" Careful what you wish for! Since you live in a hot climate for instance, it would be cool to see you work with kveik (the type of yeast), that thrive when fermenting at up to 42c. And kveik will throw most esters when fermented hot. Voss Kveik for instance will produce orange-y and lemon-y esters that would be perfect in a ginger beer. I'm currently fermenting an apple wine in that temperature range by using a sous-vide and water-bath around the fermenter, since I live in a cold climate. Works well! Also, Australia has loads of interesting honey varietals that would produce distinct meads. From a beer perspective, would be cool to see you make a hopped hydromel (low-alcohol mead) or a braggot (mead/beer). Great video btw. Would love to see any kind of fermentation on this channel!
Whilst watching this I presumed you’d have at least 100s of k subs and this wound have millions of views 😂 top notch content. I’ll be sticking around for more
Fantastic! You can brew it a lot more dry, the very low end of sugar, if you plan it as a cocktail mixer. I've made it in a much smaller batch, and sweetened it in the glass with simple and a squeeze of tangerine to compliment the belt of local whiskey.
found this in passing and now I am staying... great project. one thing a few people suggested honey and maple syrup as alternatives to white sugar... the thing is health wise honey is no better than sugar in terms of health (it is just sugar with additional flavors.) and Maple syrup is more unsustainable than Australian sugar -because it takes so much energy to produce; I live in Vermont and make maple syrup part of the year (40L of sap =1L of syrup) and it has to be transported from either Vermont , Quebec or upstate NY in the USA, to Australia... and of course IT IS JUST sugar as well. it is 100% not healthier than brown sugar or honey... anyways your channels are awesome. thank you for the great work
I saw your ginger growing video and then moved over to watch you make the beer. Pretty awesome! During lockdown we weren't allowed to buy alcohol in South Africa and I started on my "wine/mead making" journey with different fruit juices, 25lt at a time. Mine I did get up to 12% but I would drink it with soda like a spritzer. Even made some mampoer / moonshine from it. What I actually wanted to say was, if you store that ginger beer or for 3-6 months on a shelf the flavor changes so much and it becomes clear. Save some next time and try it out.
@@thomasdooley5904 I tried to find it for you but can't. I think it was on a different channel but searched my history and not there. Hopefully he replies. In short he grow the ginger in potting soil bags with a hydro system and a wick which sucks it up into the the bag.
I've been making cider from Woolies apple juice, white sugar and wine yeast. Once the liquid clears I bottle it, add a tablespoon of sugar per litre and soda stream it. it's great for making 2 litre batches of dry cider in a mini demijohn.
Fun fact, there's still yeast in that keg, it will restart fermentation in the keg, just slowly because it's so cold, it will become more alcoholic and dryer the longer it's left in the keg... assuming it lasts long enough. If you want to actually halt the fermentation you need to add a little potassium sorbate and potassium metabisulfite to stabilise the ginger beer, the 2 ingredients are needed in cider and wine. N.B. as this stops yeast breeding further you will not be able to bottle condition using this method. I have been making cider (and beer, mead and ginger beer) for over a decade and the wife loves it, happy to share recipes/steps
@@theconsciousguy1081 I really just do Kingsley's ginger beer recipe but without the extract, there's enough ginger in it without the concentrate (although more won't hurt). The concentrate adds a very noticeable cordial kind of taste that is not worth it.
You could use a beer yeast to ferment instead and then you wouldn't need to back sweeten. Ive made a ginger beer with Nottingham yeast and it was awesome
This is cool I feel it has earned a place on the main channel even though it's not hydroponics it would still be very welcome and probably make you way more $$
Very entertaining. I remember we used to make non-alcoholic ginger beer as a kid - from memory sultanas and dried ginger powder to make the must but it was delicious. You have real talent as a presenter - humble & not too show-offy & GSOH and not too Occery
You want to use even more gear for your next brew? Get an ultrasonic tub to speed up the diffusion of the spice flavours into some water/alcohol to add to the brew.
Wow what a ginger haul!!! Looks like I'm going to be checking your other channels out.. I have been growing ginger for a while specifically for ginger beer.. I think I have found the right place!
You're one lucky lad to have many roots that hard to grow like Ginger! Didn't know that Ginger Beer was better than store brought ones! You should do one with Lemon!
Nice 1 Mr Hoocho. The clear keg looks like a interesting product so you can watch your brew growing. Maybe the next vid could be a distillation process? Moonshine !
Nice video, very thorough and thoughtful. Have you ever tried a 50/50 mix of white sugar and brown sugar? it’ll impart caramel and molasses notes that will play off the dryness of the champagne yeast EC-1118.
Made one with lemons, fresh and powdered ginger. Fermented and served from keg (floating dip tube). And you think you're lazy 😂 Will definitely watch your growing video 👍
This is awesome 👌 im just about to embark on my own soon , going to do pretty much what you did but using 8 litres of apple jucie . Thanks for the great vid 👍
good stuff, I have managed to grow WAY too much ginger this year in the south of France. Booze keeps going up in price and so now I will buy a Fermzilla thing plus all the trinkets. Many thanks
My notifications are 22hrs late🤦♂️ This is an awesome video mate. The visual of the fermentation was next level. Everyone liked it even the two girls that like a dry wine. Did you try soda stream or couple stubbies🍺🍺
Really looking forward to seeing this episode! Homebrewing is such a rabbithole. And you already make beer if I recall correctly? Will watch as soon as I am done tweaking my apricot/cloudberry mead that I am making to give to my grandma come christmas! Cheers.
How about adding a small amount of tumeric and lemongrass and substitute 10% of the ginger for galangal (something else to grow). Galangal, tumeric and, to some extent, ginger have some pretty awesome potential health benefits that could help with the after effects of drinking at bit too much of the GG juice.
Great work bud!! Inspired by this!! Going to buy ginger and a lot of fookin sugar lol😂I’m adding blackberries,raspberries red currants and gooseberries from the garden see what happens, maybe end up tasting like shit like last time I made plum cider and ended up sour champagne tasting stuff but 🍻
Why was there just 6% alc in the secound measuring and 13% in the first? As i understand you just sieved the brew in a new container. Or did i miss something?
next time around you should try adding sugar in the middle of fermentation, it'll blend the flavors more naturally. backsweetening makes the ferment taste overly saccharine and unmixed at the end, and adding too much sugar from the jump makes it too alcoholic as you've found.
As an experienced beer brewer using Grainfather I have tried all sorts of ginger beer recipes. Personally I see many flaws in this especially on allowing oxygen into the brew but wondering why you wouldn’t put the citric and sugar into the fermentation vessel or leave some sugar in the fermentation… was there too much yeast considering fermentation with the ginger creates more yeast… hmmm
Hi, great video, wanna taste it :) I have sugar related question. Do you make kombucha? How much sugar do you put there? We put 100g to 3 litre bottle for fermentation and no more. It's sweet a lot. Those amounts of sugar you put in your beer seems crazy
Ginger + turmeric beer. I've been having more success with growing turmeric than with ginger lately, so want to use that some more. Also, get bees, make mead. I made mead with a friend recently and waiting on maturation. btw, love the Aussie style. Feels like home. Don't Americanize your style to suit a "wider" audience.
exact same minus the yeast and the sugars you will be adding are to taste, (@26:36 for a general idea) if you don't mind a little bit of alcohol content (Think kombucha) look into ginger bugs and only ferment for 3 days. keep the brew cold after this as it will naturally ferment if its not cold.
I was with him until he started adding sugar to the fermented solution. I get adding some for creating natural carbonation, but outside that it just seem like you should be pouring vodka in juice or something.
Mango ipa please Hoocho,, The ginger beer looked very tasty mate. And you looked alot more pale by the end of this video... mmm hung over Hoocho was it??
As someone who's been brewing for the last 20 years it was a real treat to see you go through those initial stages of learning and testing and then finally the success of a deliverable product that you can proudly say "I made this".
Well done.
Hey Hoocho! if you want that spice in your ginger beer to come from the Ginger, you need to dehydrate it. cooking ginger breaks decomposes the Gingerol into zingerone, which is sweeter. if you dehydrate ginger it becomes shogaols. these are alcohol soluble~ ginger beer, vodka steeped with dehydrated ginger, and lime!
Was about to say the same 😊
This is quite interesting!
Now I know why we used to make it with ginger powder as a kid!
Thanks folks! I often learn as much from comments as the video.
Very interesting for yours experience ❤❤❤🎉🎉🎉
"What do you want to see me make?" Careful what you wish for! Since you live in a hot climate for instance, it would be cool to see you work with kveik (the type of yeast), that thrive when fermenting at up to 42c. And kveik will throw most esters when fermented hot. Voss Kveik for instance will produce orange-y and lemon-y esters that would be perfect in a ginger beer. I'm currently fermenting an apple wine in that temperature range by using a sous-vide and water-bath around the fermenter, since I live in a cold climate. Works well! Also, Australia has loads of interesting honey varietals that would produce distinct meads. From a beer perspective, would be cool to see you make a hopped hydromel (low-alcohol mead) or a braggot (mead/beer). Great video btw. Would love to see any kind of fermentation on this channel!
Whilst watching this I presumed you’d have at least 100s of k subs and this wound have millions of views 😂 top notch content. I’ll be sticking around for more
Your excitement for the sweeter version is infectious bro! Wife and I want a fermzilla STAT now!! Job Done!
"We need to add more sugar... for science!" Needs to be merch for sure!
"But i could drink that" @23:23
Fantastic! You can brew it a lot more dry, the very low end of sugar, if you plan it as a cocktail mixer. I've made it in a much smaller batch, and sweetened it in the glass with simple and a squeeze of tangerine to compliment the belt of local whiskey.
found this in passing and now I am staying... great project. one thing a few people suggested honey and maple syrup as alternatives to white sugar... the thing is health wise honey is no better than sugar in terms of health (it is just sugar with additional flavors.) and Maple syrup is more unsustainable than Australian sugar -because it takes so much energy to produce; I live in Vermont and make maple syrup part of the year (40L of sap =1L of syrup) and it has to be transported from either Vermont , Quebec or upstate NY in the USA, to Australia... and of course IT IS JUST sugar as well. it is 100% not healthier than brown sugar or honey... anyways your channels are awesome. thank you for the great work
I saw your ginger growing video and then moved over to watch you make the beer. Pretty awesome! During lockdown we weren't allowed to buy alcohol in South Africa and I started on my "wine/mead making" journey with different fruit juices, 25lt at a time. Mine I did get up to 12% but I would drink it with soda like a spritzer. Even made some mampoer / moonshine from it. What I actually wanted to say was, if you store that ginger beer or for 3-6 months on a shelf the flavor changes so much and it becomes clear. Save some next time and try it out.
Also game from the massive grow video. Incredible.
Where’s the grow video. Not on the channel
@@thomasdooley5904 I tried to find it for you but can't. I think it was on a different channel but searched my history and not there. Hopefully he replies. In short he grow the ginger in potting soil bags with a hydro system and a wick which sucks it up into the the bag.
@@thomasdooley5904 Look up "hoocho revolutionary new method of growing ginger and turmeric"
Great entertainment at 6 am in the morning sounds amazing wishing I could do this on a smaller scale eventually…stay blessed
Top work Hoocho! This looks awesome. Let us know if you need any more yeast or brewing ingredients.
I've been making cider from Woolies apple juice, white sugar and wine yeast. Once the liquid clears I bottle it, add a tablespoon of sugar per litre and soda stream it. it's great for making 2 litre batches of dry cider in a mini demijohn.
Fun fact, there's still yeast in that keg, it will restart fermentation in the keg, just slowly because it's so cold, it will become more alcoholic and dryer the longer it's left in the keg... assuming it lasts long enough. If you want to actually halt the fermentation you need to add a little potassium sorbate and potassium metabisulfite to stabilise the ginger beer, the 2 ingredients are needed in cider and wine.
N.B. as this stops yeast breeding further you will not be able to bottle condition using this method.
I have been making cider (and beer, mead and ginger beer) for over a decade and the wife loves it, happy to share recipes/steps
Care to share your ginger beer recipe?
@@theconsciousguy1081 I really just do Kingsley's ginger beer recipe but without the extract, there's enough ginger in it without the concentrate (although more won't hurt). The concentrate adds a very noticeable cordial kind of taste that is not worth it.
this is really a comedy channel.......Hoocho.....you hit another winner!
Great video mate. Love experimenting and mucking around with things to get them perfect myself. Cheers
Nice presentation.. I loved the bubble!
Up North Qld Australia ginger grows around the rivers wild and much larger the normal
You should do more videos like this. Very entertaining
Came from the ginger harvest vid. HOLY MOLEY! Nice to meet you, homie from the future
You could use a beer yeast to ferment instead and then you wouldn't need to back sweeten. Ive made a ginger beer with Nottingham yeast and it was awesome
This is cool I feel it has earned a place on the main channel even though it's not hydroponics it would still be very welcome and probably make you way more $$
Very entertaining. I remember we used to make non-alcoholic ginger beer as a kid - from memory sultanas and dried ginger powder to make the must but it was delicious. You have real talent as a presenter - humble & not too show-offy & GSOH and not too Occery
Also the Ginger Factory in Yandina is my favourite tourist attraction; that's how much I love ginger
You want to use even more gear for your next brew? Get an ultrasonic tub to speed up the diffusion of the spice flavours into some water/alcohol to add to the brew.
Good stuff Hoocho 👏
Growing up (in the '70s and '80s) in Toronto, Canada, mom's ginger beer was never carbonated but was hot (like fire🔥) and delicious!
Wow what a ginger haul!!! Looks like I'm going to be checking your other channels out.. I have been growing ginger for a while specifically for ginger beer.. I think I have found the right place!
You're one lucky lad to have many roots that hard to grow like Ginger!
Didn't know that Ginger Beer was better than store brought ones! You should do one with Lemon!
Wrap the bag around a big metal spoon or brew paddle. As you slowly spin the spoon, the bag tightens and squeezes out the liquid.
Hoocho’s on the hoocho!
Since it's a ginger beer without making a ginger bug: is it fine to use a cloth cover instead of an airlock during the fermentation process?
Great video, Hoocho! You've inspired me to make some.
Nice 1 Mr Hoocho. The clear keg looks like a interesting product so you can watch your brew growing. Maybe the next vid could be a distillation process? Moonshine !
BIG DOG!!! Love this, I brew ginger beer too, but I've never used spices. Love it. I'll be giving it a go next batch!
Nice video, very thorough and thoughtful.
Have you ever tried a 50/50 mix of white sugar and brown sugar?
it’ll impart caramel and molasses notes that will play off the dryness of the champagne yeast EC-1118.
Made one with lemons, fresh and powdered ginger. Fermented and served from keg (floating dip tube). And you think you're lazy 😂 Will definitely watch your growing video 👍
Didnt realize it was Hoochos until you said! Youve got me cornered on my niche interests
This is awesome 👌 im just about to embark on my own soon , going to do pretty much what you did but using 8 litres of apple jucie . Thanks for the great vid 👍
Another Awesome Vid, very much enjoyed 👍
good stuff, I have managed to grow WAY too much ginger this year in the south of France. Booze keeps going up in price and so now I will buy a Fermzilla thing plus all the trinkets. Many thanks
This video was awesome and that ginger beer made my mouth water! Wish I could've had a glass too 😂 subbed!
Such a great watch and talk about tantalising the taste buds.
Is tumeric beer a thing? I'd love to know a use for surplus tumeric.
Holy Ginger, love it!!!
putting the hooch in hoocho
Ohh please do a non alcoholic ginger shot guide!
Amazing Video! Subscribed.
Thanks for your video! Very helpful
To extract flavors from the spices, it need to be roasted for a few minutes before crushing.
My notifications are 22hrs late🤦♂️
This is an awesome video mate. The visual of the fermentation was next level. Everyone liked it even the two girls that like a dry wine.
Did you try soda stream or couple stubbies🍺🍺
Can you post the link for growing ginger and turmeric? Thx
Really looking forward to seeing this episode! Homebrewing is such a rabbithole. And you already make beer if I recall correctly? Will watch as soon as I am done tweaking my apricot/cloudberry mead that I am making to give to my grandma come christmas! Cheers.
Oh hell yeah, bro.
How about adding a small amount of tumeric and lemongrass and substitute 10% of the ginger for galangal (something else to grow). Galangal, tumeric and, to some extent, ginger have some pretty awesome potential health benefits that could help with the after effects of drinking at bit too much of the GG juice.
Fire vid man
Great work bud!! Inspired by this!! Going to buy ginger and a lot of fookin sugar lol😂I’m adding blackberries,raspberries red currants and gooseberries from the garden see what happens, maybe end up tasting like shit like last time I made plum cider and ended up sour champagne tasting stuff but 🍻
O ideal seria utilizar o resfriador para resfriamento rápido após a fervura.
Why was there just 6% alc in the secound measuring and 13% in the first? As i understand you just sieved the brew in a new container. Or did i miss something?
next time around you should try adding sugar in the middle of fermentation, it'll blend the flavors more naturally. backsweetening makes the ferment taste overly saccharine and unmixed at the end, and adding too much sugar from the jump makes it too alcoholic as you've found.
Wheres the videos of the growing of the ginger? Hydroponic? Super interested 👍👍👍😁
ua-cam.com/video/I7fByDXYSvk/v-deo.htmlsi=8t0iGX9g7FlHX0qL
Have you tried using a Ginger Beer Plant to make your ginger beer?
Love Jimmy being super suss hahaha
Jimmy brings
I might have missed it, but was anything done to stop the back sweetening from fermenting?
Makgeolli.
Make Makgeolli. Homemade Makgeolli is the bomb!
I can give you pointers.
Go sweet!
Great vid! What did you do you with the byproducts?
Would a raw honey work in place of the sugar? Just curious. Wouldnt mind seeing some mead done, pretty tasty stuff.
As an experienced beer brewer using Grainfather I have tried all sorts of ginger beer recipes.
Personally I see many flaws in this especially on allowing oxygen into the brew but wondering why you wouldn’t put the citric and sugar into the fermentation vessel or leave some sugar in the fermentation… was there too much yeast considering fermentation with the ginger creates more yeast… hmmm
Hi, great video, wanna taste it :)
I have sugar related question.
Do you make kombucha? How much sugar do you put there? We put 100g to 3 litre bottle for fermentation and no more. It's sweet a lot.
Those amounts of sugar you put in your beer seems crazy
This is awesome! Like ginger beer on steroids
Ginger + turmeric beer. I've been having more success with growing turmeric than with ginger lately, so want to use that some more.
Also, get bees, make mead. I made mead with a friend recently and waiting on maturation.
btw, love the Aussie style. Feels like home. Don't Americanize your style to suit a "wider" audience.
This is amazing!! But i have a question for you... Will you do a video making it alcohol free. I love ginger beer but i don't drink alcohol.
exact same minus the yeast and the sugars you will be adding are to taste, (@26:36 for a general idea) if you don't mind a little bit of alcohol content (Think kombucha) look into ginger bugs and only ferment for 3 days. keep the brew cold after this as it will naturally ferment if its not cold.
Micheal knows
I was with him until he started adding sugar to the fermented solution. I get adding some for creating natural carbonation, but outside that it just seem like you should be pouring vodka in juice or something.
do you have a video showing how you grow your ginger?
Yeah mate: ua-cam.com/video/I7fByDXYSvk/v-deo.htmlsi=V5a_4kW6y9rNU3by
How do you grow your ginger?
Where do you show how to grow ginger
For what it is worth. 1 packet of yeast is enough. Ec1118 will dry that brew out and take away a lot of the residual sweetness.
how did you sanitize without putting boiling water in it?
You can use something like starsan.
Could you make a ginger and Turmeric high-alcohol beer, please?
Where you get the Marshall keg?
you should make absinthe ;)
This guy sounds like he's always at least 3 beers in 😂
Does anyone know where the ginger growing video is?
on a channel named "Hoocho"
@SD_Alias thank you
make sugar wash correctly. add ginger.
Do this but with turmeric instead
Pensé que era la intro de tool al final xd
I want to make Gingerade kombucha like GT produces (or make it even better). Could you take a shot at that? You have enough ginger 🤣
How come ginger is 50$ a kg??? In Canada ist 7 to 10 CAD a KG...
Man, like ive always told you, sugar makes everything better haha
ginger is how much? 1kg of ginger costs me 4 euro?
How can this be done non-alcoholic?
do not ferment it. Bottle it without adding yeast an pasteurize it
17:45 Thor approves.
More content?
Anyone have a link to that microscope?
15:52 for slide farts
$11 a kg in nz
Mango ipa please Hoocho,,
The ginger beer looked very tasty mate.
And you looked alot more pale by the end of this video... mmm hung over Hoocho was it??
Hi Hoocho, i would really try to avoid sugar because it is so bad for the gut. How about maple syrup....
That one guy sounds south african at the end that wanted more carbination😂
This should be done professionally, and an actual brand needs to be floated.. you will do really well..
Do an apple cider
50 $ A KG its more like 2$ a kg in high demand season