This stuff is a real leg opener if you follow your recipe Trev. 6Kg of sugar gave me a finished brew up over 10%. Chug a mug of this stuff and you're a happy camper. Ginger is cheap here so more is better. I used 1.5kg and boiled the whole 23 litres with the ginger in a bag. 60-minute boil and let it cool to 26C. Strained through the bag and topped up to 25 litres. Tossed in a packet of champagne yeast and left it to brew out. Took 3 weeks to stop but what I got was ginger wine. Rather than try to get it to gas again in bottles using sugar I went the C02 direction. I think the alcohol level is so high the yeast won't start again anyway. It's so strong you rapidly turn into a jellyfish. So I break it down with Sprite 50-50 and it still warms you up spiritually and physically. Next time I would drop the sugar to maybe 4 or 5 kilos max. Buts shit mate, it's a good brew and if mixed with Bundy Rum I reckon we could overthrow the government. It's good stuff.
Made this recipe multiple times and I would like to share a surprising outcome of my last batch. So as I put it down a little late it wasn't going to be ready for easter so I planned to force carb the majority on the easter weekend. As this was my plan I did not add priming sugar to the bottles and I placed the brew in the refrigerator, it is now 2 weeks later and one of the bottles I didn't force carb. Upon opening the bottle I was surprised to see the surge of bubbles, tasting the brew it was well carbed and still remarkably sweet with little to no sediment in the bottle. I have put aside another 3 bottles from my batch today with no priming sugar and will provide the results in 2 weeks. Batch was 4.5L 1kg sugar, 30ml of lemon juice, 200g of ginger.
Grow your own ginger. The plant looks nice, you can use the green tops as well, and it's so easy to grow. Even if you're in an area that is "too cold" for ginger, you can get a massive harvest by growing it annually. I literally can't grow anything but ginger, but NOBODY else I know grows it or says "you can't in this area".
Doing the math on your sugar to water ratio it has a gravity of 1.101 and is poised to go to 15.5% probably will over carbonate or bust a bottle if it's bottled that soon. Thankyou for the recipe though I'm glad somebody did one on a larger batch. All this wild yeast ferment in a jar stuff is for the birds. Thanks again from acrossed the pond
Hey! Great video. Clear instructions and method. I have a question though. Do you find you get more from the ginger by putting it in the blender? I just chop mine up fine and the boil seems to get all the goods out.
Trev's Homemade Ginger Beer =========== Just wanted it written so I don't need to hunt the information inside the video all the time. Total ingredients =========== - 1 Kg of Ginger - ~20 L of Water (23L total in fermenter) - 6 Kg of sugar (prob too much) - 4 Fresh lemons Trev's instructions =========== Boil the sliced/blended ginger in 3L of water, the lemon juice and 2Kg of sugar for 40 minutes. Let it cool down to room temperature. Strain the brew and add it to the fermenter. Add the other 4Kg of sugar. Fill up the fermenter with water to the 23 L mark. Add yeast to the fermenter. Close the fermenter, add the airlock and add water to the airlock. Let it ferment until it slows down the bubles (7 to 20 days depending on conditions). Things I would adjust =========== (1) Use less sugar (4 to 5 kilos prob) (2) Use lime instead of lemons, or both (just my preference) (3) Add lime/lemon juice at the end of the boil (just pasteurize it, not cook it). (4) Use Ginger Bug instead of Brewers' yeast (5) Hydrate the yeast before using it (if not using a ginger bug) (6) Add all sugar at the end of boiling (hot water absorbs sugar easily and in high concentration)
@@DadandMee hello there trev! well I had a sneeky try last night, and I must say its pretty nice. Knowing that our hundreds of kilos of spare ginger could end up like this is freaking awesome. One of our 'tastees' was asking what led to the 6kg of sugar being the amount chosen to go in for your recipe? They are after an alcoholic version, but a drier result I guess. Have you ever experimented with more than 1kg of ginger?
OHHH, and, haha wow, enormous explosion on the day after bottling... was about 6am and everything ... it was the bottle holding most of the ginger sludge due to us using a nutri-bullet to mince the ginger and being lax about proper straining!
Nice video trev. I'm glad I'm not the o ly o e who loads up the sugar in my gingerbeer recipes. I find that adding 2-3 litres of concentrate apple juice (sulfate free) the day before bottling with some clarifying agent, then bottle it up and wait a week or so (I have atleast one plastic bottle to test the tightness of the bottle to guage carbonation) before padturising the batch. Comes out fizzy, sweet and a little tart too
I really want to try this but instead of sugar I'll use light malt extract. For the spices I think I'll use about 40 peppercorns,2 lemons,grated and juiced,cloves and some star anise.To make sure it has the bite that I like I'll chop up a jalapeno too.
6 kg of sugar in 23 litres will give potential ABV of over 13%. Add the sugar content of the ginger and priming sugar and you are looking at 14%. The yeast used here was cider or champagne yeast and the second packet is nutrient. That much sugar will almost certainly kill brewers or bakers yeast before it finishes fermentation. Anybody trying this will need to ensure complete fermentation, best achieved by taking SG and FG hydrometer readings, before bottling otherwise you will experience the ginger beer bottle bomb.
What happens if you let this sit for 2 months? I started this when I was feeling good but as I was getting chemo it ended up I just couldn't do much. It is crystal clear with no contamination. Have I just brewed a really strong ginger wine? I decanted it and secured the lids and put them in a cool spot. I didn't put anything in to carbonate it. Any advice would be appreciated as I'm a total newbie. Even if I'm advised to tip it out if it's not safe.
@@cathymadsen2930 Chances are it will be fine (most likely is if it's clear and clean) but it may not carbonate if all the sugar you used has been consumed by the yeast. The other thing is that if you used the full 6kg of sugar it will have a rather high ABV and it will probably be a dry drink. I'd be cracking a bottle to taste it and make a decision from there.
I really enjoyed this video Trev. You have a great presence. I made this and the first time it came out really delicious and makes me feel good. I like it by itself but really like so much to mix it with juices and teas. By the way, I live in Thailand where Ginger is like 33 cents a kilo but you have to clean it yourself. Thanks! Great recipe.
Hey Trev .Its great to meet you .A Great video thanks for sharing . Great recipe i live in QLD Gladstone Area and tried to pitch my wort at 30c then i used ice blocks to cool it down and its the wet season here and 35c most days and nights are 25 to 27 c as you know .I had to leave it for 4 weeks as i had put my bottles in a safe place and it took way to long to find them ,Oh i used the 5 kg method to Ive bottled it now in PET Bottles and removed the oxygen and added 2 carbonated drops as instructed in another guys video.Im a poor drunk and couldn't wait to taste it i chilled a bottle and had a taste .Nice very nice its got a nice ginger bite to the palette lol Sweet but not to sweet .I have some questions please would you recommend to try to keep the temp well under 30 c the entire fermentation .That i would need a fridge .IM thinking if i bottled at 2 weeks and not left so long it would be sweeter and not so sharp .Thoughts please mate .This is my second try first was a disaster and ive learnt never to pitch at 35c and leave it in a shed at 40 c lol .Tasted like the worst vinegar .Cheers mate
Hey Trev, got a question, I made some ginger beer but added to much sugar, it’s to sweet. Don’t want to throw it away, was thinking about doing another batch without sugar, same amount then mix the two, any suggestions?
Hi Trev. Thanks for the great video. I made this about a week ago. I have a quick question. While there are small bubbles appearing on the surface of my brew it is not very vigorous. I’ve made many beer home brews, and they generally crank. The ginger brew is quite a bit more sedate and I’m just wondering if that is normal? Any advice from you or fellow brewers would be greatly appreciated. Also, I use the gladewrap over the top of the fermenter with a pin prick in the middle technique - fermentation is happening, it’s just not very dramatic.
Mate if nothing much is happening I would suggest you buy some yeast nutrient and add it to the brew , hopefully that will stimulate the fermentation and get things going. 😀
Hi David, mate I can't see why not, I mean if you don't add it ,it's just going to go on and on I say mix the nutrient with a cup of water stir into the brew ,get that yeast fermentation over with and bottle that bad boy up . Let me know how it turns out mate 😃
Hi Trev Great bunch of videos Cobba I am going to try your Ginger beer but I have a couple of questions. I am only doing a 5L brew so would you recommend using 1.5 go of sugar? Also mate the local brew shop said I would need to put some yeast nutrient in and some non fermentable sweetener in, do you recommend that stuff ? Cheers matre
Hi Trev I ended up using 800g of sugar , 140g ginger with the 90g of lactose and 1 teaspoon on nutrient all in a 4.5 l container. Sg was 1060 So far so good mate, its fermenting nicely and ill let you know how it goes. Cheers Paul
Hello I watched the tasting video for this ginger beer and have some questions. I've watched and read about other ginger beers and they mentioned that it will become bottle bombs if left to condition too long. But in your video you used ample sugars for ferment and then used priming sugar at bottling. So my question is did you brew ferment out all the sugars? Just curious because I really want to brew my own ginger beer. Regards, John
G'day John , mate I didn't use a hydrometer I just waited for 7 days until the bubbling in the fermenter had almost finished but not completely and it turned out amazing, the next brew I made I waited for all bubbling to stop in the fermenter and it must have been in there too long because it tasted more like wine then ginger beer and it had very fine bubbles it was still delicious though. Trev
I used a kilo of ginger (peeled and chopped, not pureed) simmered for one hour in 6 l of water with 6 cups of white sugar and the peel of 4 lemons. Next day added it to the fermenter, topping up to 8 l then adding the juice of the 4 lemons, 1/2 tsp of yeast energizer and 1 tsp of yeast nutrient. Bloomed one packet of D47 yeast. S.G. measured 1.074. 14 days later it had fermented dry to F.G. 1.000 (for a calculated ABV of 9.71% - too high, frankly). Bottled with 1 carbonisation tablet and 1/4 tsp erythritol (so I could retain some sweetness with a non-fermentable sweetener). Bottle conditioned for 7 days, let sit for 7 in the cold room, then tried it. Very strong carbonation, good sweetness, good tartness from the lemon. Too much alcohol for my taste (it hits like a brick to the head) so with my current batch I aimed for S.G. 1.064. If that ferments dry it'll come out to 7.5-8%. Fingers crossed!
@@DadandMee Batch is down Brewing, I ended putting 3 peeled lemons and one whole chopped into blender before the boil and 2 teaspoons of cinamon. Tastes amazing! Another few more days and will bottle
@@DadandMee it is ridiculous will have to give your recipe another try when i find a cheaper source of ginger the last batch tasted like a really dry white wine with no ginger flavour
Hi Trev iam Garry Thomas your videos are great and are full of good information I made a ginger beer from your recipe and after two weeks the bubbler is still active should I let it ferment for another week then see if it has stopped by the end of the third week.
Hi Gary, mate when I did that batch on the video it was still bubbling slightly when I bottled it at 2 weeks and it turned out really nice I then made a second batch where I let it completely stopped bubbling over about 3 weeks and I bottled it and it tasted like white wine and had much smaller bubbles so I suggest you bottle it provided it's not still bubbling too hard. I hope this helps mate let me know how you go.
Hi Trev Thanks for that for me it is day 14 today I will take your advise and bottle tomorrow as there is still a very little activity in the fermenter and once bottled ill leave for another two weeks ill let you know what it tastes like after that. Cheers Trev.
Lots of people saying it was slow to start when they used lemon in it. I was wondering if we could add the lemon AFTER fermenting (so the PH would not be too acid during fermentation). Apart from possible contamination, it should work right? Maybe pasteurize the lemon juice before adding it?
Any advice? I made this recipe with 5kg of sugar but made 6 gallons so I could put 5 gallons in my carboy and have a gallon left to chuck in a demijohn with some orange zest. I added the correct amounts of yeast to each batch but for some reason I've not seen any action on the orange one until today some two weeks after I made it. I checked the gravity on it and it's still at the OG/SG. It's sitting there bubbling away nicely now and tastes unbelievable but is it likely to ferment properly?
Hey Trev, greetings from Luther Oklahoma. My son and I made the Ginger Beer we cut down on the sugar some and we are making about 5 gals so we cut down on the ginger about 4ozs. How long did it take for your brew to start bubbling. Our day overnight and hasn’t done anything as yet.
I split mine and added orange zest to one of them. That one hasn't started bubbling until today (two weeks later). The other one started going mad on the second day.
I like your recipe, but you need to work on your understanding of sanitization. Before the boil, you don't have to worry at all. But after it cools to less than 70 degrees, then you need to sanitize everything. So you didn't need to sanitize your spoon when you haven't even hit the boiling stage yet, but you definitely don't want to be using your hands to sieve the ginger after the boil! I'd even be skeptical about adding ice to cool it down.
Hey Trev, followed your guide and also watched your other videos, went with the same ingredients but used 5kgs instead of 6, the non alcoholic ginger beer was excellent and my partner loves it. The alcoholic ginger beer is currently fermenting, i am going to use 750ml bottles for carbonating, how many carb drops do you think i should use? Does ginger beer carbonate different to beer?
@@DadandMee 2 Drops worked a treat mate! Came out at 9.80% using 5 kgs of sugar, they were a bit cloudy and tasted a little like wine but man do they go down a treat, got about 7 Litres left and have started mixing them with lemonade and they are delicious!
Great vid but what the F*&K man I was interupted with like 20 min of commercials within just this video! I hope you are gettin paid a good piece of that man.
Hey mate, great work just a quick question do the heat and humidity up here most of the year how do you keep the temp down for the brew process? Mind you at the moment there's no problem getting it cold. 😜
G'day Ian, your best bet up here in North Queensland is to not brew anything during December January February, just make sure you got a nice big stash of homebrew in the shed to get you through until things cool down a bit😃😃😃
G'day Anthony, when I bottled it, it was almost totally stopped bubbling at about the 7-day Mark, but I did try an experiment with another batch where I waited for it to completely stop bubbling and that ended up being way too long in the fermenter,
Could you or one of your followers do me a HUGE solid and link me the equipment you have in this video or tell me the names of everything? I would be so very grateful! I appreciate your work!
Hi again Trev. This is the third batch I am making from your recipe. Previous two brilliant. This time I have a hydrometer. Measured the start SG and its 1074. Does that sound correct? If not what should the SG be? Thanks. Or if anbody else can assist please.
I took a reading on mine and it started at 1070 but I only used 5kg of sugar so yours sounds right. Mine is still fermenting after 2 weeks and it's down to 1014 but still far too sweet. If it gets down to 1000 then it will be close to 9.2%. 🚀
Hey! Trevs Life ! form Norway! Great video. Clear instructions and method. Is it possible for you to help me with the recipe please! I really want to try it? Thanks
It's been a while but I think it was about a half an hour that I boiled the ginger for , and I purchased yeast that was specifically designed for ginger beer, when you go to the brew shop to buy your yeast just tell them you're making ginger beer and you want the correct yest for that application, have a great day👍😀
Yeah it's pretty expensive at Woolworths or Coles Witch are our main 2 supermarkets but if you go to the local markets I've seen it as low as $20 a kilo
Trev, What you should be using for disinfecting is called Sodium metabisulphite (meta ) used in the brewing and food industry. Its especially used in the prawning industry to stop the black bacteria growing under prawn shells (called black spot) and making the prawns very unsightly.Some wine growers add it to their wines as a preservative.Its also cheap just dont go in for the sniff as it is sinus clearing (strong smell when contained )
that's an antioxidant (preservative), not really useful for sanitization. very useful for keeping brews "fresh" tho. a product called "starsan" is commonly used for sanitization. it's some kind of mildly acidic liquid that kills bacteria.
@@kewlbns69 Sodium Metabisulphite creates an inert gas called Sulphur Dioxide (SO2) when mixed with water into solution. Both the solution made and the gas are actually doing the “sterilising”. The solution by contacting the surfaces itself, and the gas by pushing out oxygen from inside the container being sterilised. This is very important when we come to bottle a brew as it means the brew is “cushioned” by the gas and this helps to protect it from oxidising and infections. For carbonated brews it also reduces the amount of sediment formed in the bottles. Use to sterilise all your brewing equipment that has been first cleaned. Use 1 teaspoon of powder per litre of cold water to make a solution. Pour some solution into fermenters, bottles etc, swirl around and leave for 15 minutes before draining out. Run solution over other items like stirring spoons, thermometers before use. Drain solution out of equipment but do not rinse or dry before using. Use immediately once sterilised. NB: Long term exposure to metals will eventually corrode so do not use on Stainless Steel kegs, Stills or Rotokegs. Limit exposure to rubber parts such as o-rings and bungs.
Hi Bort , just go to your local home brew shop you can buy all the equipment for under $100 it's very cheap and it will all be good quality, you can buy the parts individually or you can buy a kit which will include your first home brew beer or whatever flavour you choose
Have a look at this recipe Tommy, if you don't have a soda stream machine, you can mix it with mineral water or soda water 😉. Have a good one mate . Trev
Trev's Life fab thanks for the reply, is there a way to keep it non alcoholic for kids or keep the alcohol content very low? Cheers, love your videos by the way👍
Depends on where you live I would say. Not all countries have clean water from the tap. For instance in France they add al lot of chlorine to it and you will taste that.
@@DadandMee your welcome, i love the garage as workplace, show them how to make Jam next. I always say if you can do woodworking ( nice upright planter) and metal working you can drive a sowing machine and the stove as well. Good job.
You shouls try amazon for your ginger. I dont normally like ordering things like that through a site but i got 2 lbs(1 kilo) for little over 10 dollars US
@@kingjames4886 The outside of Ginger has it's own yeasts - most recipes tell you NOT to wash it as it gets rid of them - I'm sure it tastes great and I'll be having a go at it just as instructed in the video without washing the ginger.
@@salisburyrob ya, that's something people say. but it's not required at all. you'd have a hard time keeping natural yeast out of it and are more likely to introduce mold, especially if the ginger has been sitting around for a long time as most in the stores has. but you do you.
wow, could never use that method here... ginger here is usually half shriveled and slightly moldy, you basically have to peel it... so after I peel it I slice it thinly and bring it to a boil then simmer it for like 2 hours with some lime juice, a couple pepper corns, pinch of salt, w.e else... then strain it and measure and add equal amount of sugar or so and dissolve, let cool, and funnel into a carboy with my yeast starter. also I never sterilize anything, just wash with soap and water. most of it gets sterilized by boiling anyways.
Turns out I've used waaaaaay too much ginger in my small 4L experiment (about 1kg for the small batch). Thanks for the tutorial, hoping for the best with this next one
This stuff is a real leg opener if you follow your recipe Trev. 6Kg of sugar gave me a finished brew up over 10%. Chug a mug of this stuff and you're a happy camper. Ginger is cheap here so more is better. I used 1.5kg and boiled the whole 23 litres with the ginger in a bag. 60-minute boil and let it cool to 26C. Strained through the bag and topped up to 25 litres. Tossed in a packet of champagne yeast and left it to brew out. Took 3 weeks to stop but what I got was ginger wine. Rather than try to get it to gas again in bottles using sugar I went the C02 direction. I think the alcohol level is so high the yeast won't start again anyway. It's so strong you rapidly turn into a jellyfish. So I break it down with Sprite 50-50 and it still warms you up spiritually and physically. Next time I would drop the sugar to maybe 4 or 5 kilos max. Buts shit mate, it's a good brew and if mixed with Bundy Rum I reckon we could overthrow the government. It's good stuff.
let us overthrow the government with some bundy n ginger wine
Doing the exact same thing! Lemonade works great.
Made this recipe multiple times and I would like to share a surprising outcome of my last batch. So as I put it down a little late it wasn't going to be ready for easter so I planned to force carb the majority on the easter weekend. As this was my plan I did not add priming sugar to the bottles and I placed the brew in the refrigerator, it is now 2 weeks later and one of the bottles I didn't force carb. Upon opening the bottle I was surprised to see the surge of bubbles, tasting the brew it was well carbed and still remarkably sweet with little to no sediment in the bottle.
I have put aside another 3 bottles from my batch today with no priming sugar and will provide the results in 2 weeks. Batch was 4.5L 1kg sugar, 30ml of lemon juice, 200g of ginger.
I made it , it was so good results .Thank u so much for this video
Your welcome, I'm glad you like it 😊
Grow your own ginger. The plant looks nice, you can use the green tops as well, and it's so easy to grow.
Even if you're in an area that is "too cold" for ginger, you can get a massive harvest by growing it annually. I literally can't grow anything but ginger, but NOBODY else I know grows it or says "you can't in this area".
What area are you in ?
Doing the math on your sugar to water ratio it has a gravity of 1.101 and is poised to go to 15.5% probably will over carbonate or bust a bottle if it's bottled that soon. Thankyou for the recipe though I'm glad somebody did one on a larger batch. All this wild yeast ferment in a jar stuff is for the birds. Thanks again from acrossed the pond
I followed this recipe step by step and I busted 17 bottles. And the brew was disgusting sweet.
Damn, son-- doing something wrong. Ease back the sugar and make sure it's finished fermenting before bottling. Easy.@@REDLINE4WD.
Hey! Great video. Clear instructions and method. I have a question though. Do you find you get more from the ginger by putting it in the blender? I just chop mine up fine and the boil seems to get all the goods out.
Thanks mate , I'm not sure of the difference I've never just chopped up before but if it works mate you're laughing 😃😃😃
@@DadandMee might be worth trying both ways!
Trev's Homemade Ginger Beer
===========
Just wanted it written so I don't need to hunt the information inside the video all the time.
Total ingredients
===========
- 1 Kg of Ginger
- ~20 L of Water (23L total in fermenter)
- 6 Kg of sugar (prob too much)
- 4 Fresh lemons
Trev's instructions
===========
Boil the sliced/blended ginger in 3L of water, the lemon juice and 2Kg of sugar for 40 minutes.
Let it cool down to room temperature.
Strain the brew and add it to the fermenter.
Add the other 4Kg of sugar.
Fill up the fermenter with water to the 23 L mark.
Add yeast to the fermenter.
Close the fermenter, add the airlock and add water to the airlock.
Let it ferment until it slows down the bubles (7 to 20 days depending on conditions).
Things I would adjust
===========
(1) Use less sugar (4 to 5 kilos prob)
(2) Use lime instead of lemons, or both (just my preference)
(3) Add lime/lemon juice at the end of the boil (just pasteurize it, not cook it).
(4) Use Ginger Bug instead of Brewers' yeast
(5) Hydrate the yeast before using it (if not using a ginger bug)
(6) Add all sugar at the end of boiling (hot water absorbs sugar easily and in high concentration)
Great work trev! We farmed some nice ginger this year and have just done our first batch of your recipe.. can't wait!
That's awesome 😀😀😀, let me know how it turns out 😀
@@DadandMee hello there trev! well I had a sneeky try last night, and I must say its pretty nice. Knowing that our hundreds of kilos of spare ginger could end up like this is freaking awesome.
One of our 'tastees' was asking what led to the 6kg of sugar being the amount chosen to go in for your recipe? They are after an alcoholic version, but a drier result I guess. Have you ever experimented with more than 1kg of ginger?
OHHH, and, haha wow, enormous explosion on the day after bottling... was about 6am and everything ... it was the bottle holding most of the ginger sludge due to us using a nutri-bullet to mince the ginger and being lax about proper straining!
Nice video trev. I'm glad I'm not the o ly o e who loads up the sugar in my gingerbeer recipes. I find that adding 2-3 litres of concentrate apple juice (sulfate free) the day before bottling with some clarifying agent, then bottle it up and wait a week or so (I have atleast one plastic bottle to test the tightness of the bottle to guage carbonation) before padturising the batch. Comes out fizzy, sweet and a little tart too
Nice one mate 👍
Recommend using a sanitized ladle or something to push the juice out when straining instead of your hands. Also just order some StarSan.
No StarSan here in Brazil...
Wow thanks mate sounds good yum
I really want to try this but instead of sugar I'll use light malt extract. For the spices I think I'll use about 40 peppercorns,2 lemons,grated and juiced,cloves and some star anise.To make sure it has the bite that I like I'll chop up a jalapeno too.
Sounds awesome, let me know how it turns out 😀
how did this come out Whatson?
@@DanWebster I haven't made it yet,I plan on making it once my holidays start in a few weeks.
My Tupperware dealer Mrs is excited at the amount of Tupperware in this video. I see the bottles and the spoon 😁
Yeah my missus loves the Tupperware too 😃😃😃
6 kg of sugar in 23 litres will give potential ABV of over 13%. Add the sugar content of the ginger and priming sugar and you are looking at 14%. The yeast used here was cider or champagne yeast and the second packet is nutrient. That much sugar will almost certainly kill brewers or bakers yeast before it finishes fermentation. Anybody trying this will need to ensure complete fermentation, best achieved by taking SG and FG hydrometer readings, before bottling otherwise you will experience the ginger beer bottle bomb.
i can vouch for that, i done his recepie, with champagne yeast that is, and made hand grenades.
What happens if you let this sit for 2 months? I started this when I was feeling good but as I was getting chemo it ended up I just couldn't do much.
It is crystal clear with no contamination.
Have I just brewed a really strong ginger wine?
I decanted it and secured the lids and put them in a cool spot. I didn't put anything in to carbonate it.
Any advice would be appreciated as I'm a total newbie. Even if I'm advised to tip it out if it's not safe.
@@cathymadsen2930 Chances are it will be fine (most likely is if it's clear and clean) but it may not carbonate if all the sugar you used has been consumed by the yeast. The other thing is that if you used the full 6kg of sugar it will have a rather high ABV and it will probably be a dry drink. I'd be cracking a bottle to taste it and make a decision from there.
@gdlivo3353 Thank you for the reply.
It tastes nice but very strong. I'm not a big drinker and I felt it... LOL
I'm sure I'll find uses for it.
Mashallah very nice 🤝🔔👈🇸🇦🇵🇰🤲
I really enjoyed this video Trev. You have a great presence. I made this and the first time it came out really delicious and makes me feel good. I like it by itself but really like so much to mix it with juices and teas. By the way, I live in Thailand where Ginger is like 33 cents a kilo but you have to clean it yourself. Thanks! Great recipe.
Thanks Rok , I'm really happy you enjoy my recipe 😀
@@DadandMee I really like your fun nature. I'm making ginger beer again so I'm watching you again. Thank You again for making this video.
Thanks again Rok , have an awesome day 😀
nice. greetings from Guatemala
Thanks, Estilo
Greetings from Australia 🇦🇺
Did your brew today mate, tastes grand with an OG of 10.80.rocket fuel and tastes great. Cheers from Scotland.
Nice one mate, enjoy 😀
I recently made this and it’s delish! I think I added too much ginger, may back off for the next round. Thanks for sharing!
What is this "too much ginger" phenomena you speak of? haha
🤣😂🤣
I've always put "too much" in compared to the recipes I've followed before and they somehow always turn out like watery wine. approx 500g for 5 litres
Hey Trev .Its great to meet you .A Great video thanks for sharing . Great recipe i live in QLD Gladstone Area and tried to pitch my wort at 30c then i used ice blocks to cool it down and its the wet season here and 35c most days and nights are 25 to 27 c as you know .I had to leave it for 4 weeks as i had put my bottles in a safe place and it took way to long to find them ,Oh i used the 5 kg method to Ive bottled it now in PET Bottles and removed the oxygen and added 2 carbonated drops as instructed in another guys video.Im a poor drunk and couldn't wait to taste it i chilled a bottle and had a taste .Nice very nice its got a nice ginger bite to the palette lol Sweet but not to sweet .I have some questions please would you recommend to try to keep the temp well under 30 c the entire fermentation .That i would need a fridge .IM thinking if i bottled at 2 weeks and not left so long it would be sweeter and not so sharp .Thoughts please mate .This is my second try first was a disaster and ive learnt never to pitch at 35c and leave it in a shed at 40 c lol .Tasted like the worst vinegar .Cheers mate
Hey Trev, great vids mate. My first ferment is still bubbling at 7 days, can I still bottle it? Cheers
Go for it mate , if u leave it to long , it will turn out like white wine...
Here in US best place to buy quantity is at the Asian markets..
The Asian markets wait for no one
@@htaehxela Asian market always has great lemons(normal prices) and ginger(inexpensive).
Hey Trev, got a question, I made some ginger beer but added to much sugar, it’s to sweet. Don’t want to throw it away, was thinking about doing another batch without sugar, same amount then mix the two, any suggestions?
You could have added yeast at that time
Hi Trev. Thanks for the great video. I made this about a week ago. I have a quick question. While there are small bubbles appearing on the surface of my brew it is not very vigorous. I’ve made many beer home brews, and they generally crank. The ginger brew is quite a bit more sedate and I’m just wondering if that is normal? Any advice from you or fellow brewers would be greatly appreciated. Also, I use the gladewrap over the top of the fermenter with a pin prick in the middle technique - fermentation is happening, it’s just not very dramatic.
Mate if nothing much is happening I would suggest you buy some yeast nutrient and add it to the brew , hopefully that will stimulate the fermentation and get things going. 😀
@@DadandMee Thanks very much. Is it OK to add the nutrient 8 days into the brew? By the way, luv your videos. Thanks
Hi David, mate I can't see why not, I mean if you don't add it ,it's just going to go on and on I say mix the nutrient with a cup of water stir into the brew ,get that yeast fermentation over with and bottle that bad boy up . Let me know how it turns out mate 😃
@@DadandMee Cheers. I'll give it a crack and let you know how I get on. Thanks again.
Using a Brew in a Bag option makes life a lot easier..... Just a Tip
Hi Trev
Great bunch of videos Cobba
I am going to try your Ginger beer but I have a couple of questions.
I am only doing a 5L brew so would you recommend using 1.5 go of sugar?
Also mate the local brew shop said I would need to put some yeast nutrient in and some non fermentable sweetener in, do you recommend that stuff ?
Cheers matre
Try 1 kg sugar and do exactly what the homebrew shop tells you to do , those guys know way more then me ,let me know how it turns out paul 👍👍👍
Hi Trev
I ended up using 800g of sugar , 140g ginger with the 90g of lactose and 1 teaspoon on nutrient all in a 4.5 l container.
Sg was 1060
So far so good mate, its fermenting nicely and ill let you know how it goes.
Cheers
Paul
Good on ya Paul, hope it turns out nice for you😃😃😃
Hi Trev after bottling whats like the shelf life of it before things start to go wrong😅😅
I had the last of it 6 months later and it was still good 👍
That looks great. You got any malt beer recipes like this. I love this. Thanks.
Hello I watched the tasting video for this ginger beer and have some questions.
I've watched and read about other ginger beers and they mentioned that it will become bottle bombs if left to condition too long. But in your video you used ample sugars for ferment and then used priming sugar at bottling. So my question is did you brew ferment out all the sugars? Just curious because I really want to brew my own ginger beer.
Regards, John
G'day John , mate I didn't use a hydrometer I just waited for 7 days until the bubbling in the fermenter had almost finished but not completely and it turned out amazing, the next brew I made I waited for all bubbling to stop in the fermenter and it must have been in there too long because it tasted more like wine then ginger beer and it had very fine bubbles it was still delicious though.
Trev
Well mine ended up the same. Small bubbles and tasting kind of wine like. Drinkable, just not my intention.
I used a kilo of ginger (peeled and chopped, not pureed) simmered for one hour in 6 l of water with 6 cups of white sugar and the peel of 4 lemons. Next day added it to the fermenter, topping up to 8 l then adding the juice of the 4 lemons, 1/2 tsp of yeast energizer and 1 tsp of yeast nutrient. Bloomed one packet of D47 yeast. S.G. measured 1.074. 14 days later it had fermented dry to F.G. 1.000 (for a calculated ABV of 9.71% - too high, frankly). Bottled with 1 carbonisation tablet and 1/4 tsp erythritol (so I could retain some sweetness with a non-fermentable sweetener). Bottle conditioned for 7 days, let sit for 7 in the cold room, then tried it. Very strong carbonation, good sweetness, good tartness from the lemon. Too much alcohol for my taste (it hits like a brick to the head) so with my current batch I aimed for S.G. 1.064. If that ferments dry it'll come out to 7.5-8%. Fingers crossed!
Far too much sugar for a beer, not surprising it ends up like wine if left to ferment out.
$45 a kilo in Darwin! Great video! Got the kilo and first batch getting made tonight.
Thanks for the video great job!
Struth ,ginger is pretty expensive up your way mate, good luck with the brew , let me know how it turns out👍👍👍
@@DadandMee
Batch is down Brewing, I ended putting 3 peeled lemons and one whole chopped into blender before the boil and 2 teaspoons of cinamon. Tastes amazing!
Another few more days and will bottle
$55 a kilo in Canberra
Holey dooley mate, 55 bucks!!!
@@DadandMee it is ridiculous will have to give your recipe another try when i find a cheaper source of ginger the last batch tasted like a really dry white wine with no ginger flavour
Hi Trev iam Garry Thomas your videos are great and are full of good information I made a ginger beer from your recipe and after two weeks the bubbler is still active should I let it ferment for another week then see if it has stopped by the end of the third week.
Hi Gary, mate when I did that batch on the video it was still bubbling slightly when I bottled it at 2 weeks and it turned out really nice I then made a second batch where I let it completely stopped bubbling over about 3 weeks and I bottled it and it tasted like white wine and had much smaller bubbles so I suggest you bottle it provided it's not still bubbling too hard. I hope this helps mate let me know how you go.
Hi Trev Thanks for that for me it is day 14 today I will take your advise and bottle tomorrow as there is still a very little activity in the fermenter and once bottled ill leave for another two weeks ill let you know what it tastes like after that. Cheers Trev.
garry thomas what’s the word, Garry? How did it turn out? I’m about to try it today
Lots of people saying it was slow to start when they used lemon in it. I was wondering if we could add the lemon AFTER fermenting (so the PH would not be too acid during fermentation). Apart from possible contamination, it should work right? Maybe pasteurize the lemon juice before adding it?
I used Lemon and almost instantly had action once yeast was added, within an hour I had a vigorous fermentation going
@@jamesmartyr9950 I used both lemons and limes. More limes and not too much of either. It fermented well.
Any advice? I made this recipe with 5kg of sugar but made 6 gallons so I could put 5 gallons in my carboy and have a gallon left to chuck in a demijohn with some orange zest. I added the correct amounts of yeast to each batch but for some reason I've not seen any action on the orange one until today some two weeks after I made it. I checked the gravity on it and it's still at the OG/SG. It's sitting there bubbling away nicely now and tastes unbelievable but is it likely to ferment properly?
Thank sharing..
Hey Trev, greetings from Luther Oklahoma. My son and I made the Ginger Beer we cut down on the sugar some and we are making about 5 gals so we cut down on the ginger about 4ozs. How long did it take for your brew to start bubbling. Our day overnight and hasn’t done anything as yet.
Hi Andy ,i suggested you go to the brew shop and get some yeast nutrient and mix it in asap. Let me know how it turns out mate 👍
Put it in a warm place. Raisings also help in fermentation. Clean the raisins and drop in. I receive the amount of sugar used
I split mine and added orange zest to one of them. That one hasn't started bubbling until today (two weeks later). The other one started going mad on the second day.
I like your recipe, but you need to work on your understanding of sanitization. Before the boil, you don't have to worry at all. But after it cools to less than 70 degrees, then you need to sanitize everything. So you didn't need to sanitize your spoon when you haven't even hit the boiling stage yet, but you definitely don't want to be using your hands to sieve the ginger after the boil! I'd even be skeptical about adding ice to cool it down.
Hey Trev, followed your guide and also watched your other videos, went with the same ingredients but used 5kgs instead of 6, the non alcoholic ginger beer was excellent and my partner loves it. The alcoholic ginger beer is currently fermenting, i am going to use 750ml bottles for carbonating, how many carb drops do you think i should use? Does ginger beer carbonate different to beer?
Mate , I reckon you should use 2 drops 😉
@@DadandMee Sounds good!
@@DadandMee 2 Drops worked a treat mate! Came out at 9.80% using 5 kgs of sugar, they were a bit cloudy and tasted a little like wine but man do they go down a treat, got about 7 Litres left and have started mixing them with lemonade and they are delicious!
Sweet as bro 😀
ramp it trev. wine yeast 18abv or turbo yeast .cheers trev 🌑
Great vid but what the F*&K man I was interupted with like 20 min of commercials within just this video! I hope you are gettin paid a good piece of that man.
Rinsing bleach off with tap water will also contanimate the container. You a mild bleach mixture for a no rinse sanitizer
Hey mate, great work just a quick question do the heat and humidity up here most of the year how do you keep the temp down for the brew process? Mind you at the moment there's no problem getting it cold. 😜
G'day Ian, your best bet up here in North Queensland is to not brew anything during December January February, just make sure you got a nice big stash of homebrew in the shed to get you through until things cool down a bit😃😃😃
Why wouldnt you add all the ginger to the fermenting process to ensure max flavour and then sieve it afterwards?
Mate if that's what you want to do you go for it 😃😃😃
Docent the ginger root have a natural yeast on the skin
Yeah mate ,you can make a ginger bug if you don't want to use yeast. 😀
Do you just bottle after 7 days or does it need to stop bubbling before you bottle?
G'day Anthony, when I bottled it, it was almost totally stopped bubbling at about the 7-day Mark, but I did try an experiment with another batch where I waited for it to completely stop bubbling and that ended up being way too long in the fermenter,
Why don't you use dextrose?
Could you or one of your followers do me a HUGE solid and link me the equipment you have in this video or tell me the names of everything? I would be so very grateful! I appreciate your work!
Hi again Trev. This is the third batch I am making from your recipe. Previous two brilliant. This time I have a hydrometer. Measured the start SG and its 1074. Does that sound correct? If not what should the SG be? Thanks. Or if anbody else can assist please.
I took a reading on mine and it started at 1070 but I only used 5kg of sugar so yours sounds right. Mine is still fermenting after 2 weeks and it's down to 1014 but still far too sweet. If it gets down to 1000 then it will be close to 9.2%. 🚀
@@SilverbackGC A nine percent ABV with Ginger beer will knock you off your perch. Thanks for the comparrison comment.
Hey! Trevs Life ! form Norway! Great video. Clear instructions and method. Is it possible for you to help me with the recipe please! I really want to try it? Thanks
Looks like a great recipe, but wouldn't 6kg of sugar to 23L total volume give you something like 9.6% alcohol?
Yes in hindsight I would use 3 kg sugar instead of 6 all my friends and family loved the taste but all agreed it was a touch too sweet
Also if you want to impress your friends boil some blueberries with the ginger and you will end up with purple ginger beer which looks pretty cool
Where did you get your barrel fermenter?
The home-brew shop .
Great video mate. I reckon I need to use more sugar after watching this.
Thank you for this nice share.How long do you boil ginger?What is the last yeast you used?
It's been a while but I think it was about a half an hour that I boiled the ginger for , and I purchased yeast that was specifically designed for ginger beer, when you go to the brew shop to buy your yeast just tell them you're making ginger beer and you want the correct yest for that application, have a great day👍😀
@@DadandMee I think it's gonna be hard for me to find the right yeast.What about brewer's yeast?Have a nice day
What temperature were you fermenting it at?
I am planning to do a business in it
Awesome
Can anyone tell me how much active yeast I need to use?
Never realised just how expensive ginger is. Great vid, Trev :)
Yeah it's pretty expensive at Woolworths or Coles Witch are our main 2 supermarkets but if you go to the local markets I've seen it as low as $20 a kilo
@@DadandMee I just ordered a kilo (well, 2 lbs) off Amazon- delivered $12!
Nice one mate, that's an awesome price hope it turns out really well for you 😋😋😋
I buy fresh ginger at my local fruit market here in the US for $1.69 a POUND. That's $3.72 a kilo.
I must revise the price I quoted before because I just bought ginger at my local fruit market earlier today for $1.29 a pound.
Trev, What you should be using for disinfecting is called Sodium metabisulphite (meta ) used in the brewing and food industry. Its especially used in the prawning industry to stop the black bacteria growing under prawn shells (called black spot) and making the prawns very unsightly.Some wine growers add it to their wines as a preservative.Its also cheap just dont go in for the sniff as it is sinus clearing (strong smell when contained )
that's an antioxidant (preservative), not really useful for sanitization. very useful for keeping brews "fresh" tho. a product called "starsan" is commonly used for sanitization. it's some kind of mildly acidic liquid that kills bacteria.
@@kewlbns69 Sodium Metabisulphite creates an inert gas called Sulphur
Dioxide (SO2) when mixed with water into solution. Both the solution made and
the gas are actually doing the “sterilising”. The solution by
contacting the surfaces itself, and the gas by pushing out oxygen from inside
the container being sterilised. This is very important when we come to bottle a
brew as it means the brew is “cushioned” by the gas and this helps to
protect it from oxidising and infections. For carbonated brews it also reduces
the amount of sediment formed in the bottles.
Use to sterilise all your brewing equipment that has been
first cleaned.
Use 1 teaspoon of powder per litre of cold water to make a
solution.
Pour some solution into fermenters, bottles etc, swirl
around and leave for 15 minutes before draining out.
Run solution over other items like stirring spoons,
thermometers before use.
Drain solution out of equipment but do not rinse or dry
before using.
Use immediately once sterilised.
NB: Long term exposure to metals will eventually corrode so
do not use on Stainless Steel kegs, Stills or Rotokegs.
Limit exposure to rubber parts such as o-rings and bungs.
thanks for measurement all good mate have a good one ;)
How many days will be the self life?
I drank mine within 4 months and it was delicious 😋
Where do I get that fermenter?
At the home brew store 😃
Can you use brown sugar?
I used raw which is the light brown one. Turned out fab
probably been asked, however, do you know the round about abv?
I tried your recipe first wirh 5kg, then another brew with 4,5kg.cery sweet and tge bottles explode. Any advice please? SOS
Anyone tried this with DME or beer enhancer?
Does anyone know what the ideal fermentation temperature for this brew is?
What ABV does this end up with using 6 kilos of sugar?
There's some ginger in this sugar
Pease give me the east details. What kind of east you have used
Just go to the home brew shop and ask them for ginger beer specific yeast
It is safe to drink ginger beer? Every day?
Mate be careful, there is a lot of sugar 😃
@@DadandMee so tnx sir trev's and by the way I'm from the Philippines
You have a beautiful country mate 😀😀😀
@@DadandMee yes aim like the other also if you are coming you're always welcome here sir 😊😊😊
with 10% ABV ... not sure LOL
Have you got advice for buying a brewing container, bubbler etc. ?
Which brands you use, and which to avoid would be real useful!
Hi Bort , just go to your local home brew shop you can buy all the equipment for under $100 it's very cheap and it will all be good quality, you can buy the parts individually or you can buy a kit which will include your first home brew beer or whatever flavour you choose
How many days of permentation please tell me sir
Mate that particular brew was in the fermenter for one week.😃
Thanku sir
"Permentation"???
Does anyone have a good recipe for non alcoholic ginger beer that i can make, im wanting to do a brew and i need to make about 25L of it
czcams.com/video/wKti9uluSf4/video.html
Have a look at this recipe Tommy, if you don't have a soda stream machine, you can mix it with mineral water or soda water 😉. Have a good one mate .
Trev
Is this ginger beer Alcholohic
Sure is mate 👍
What happens if I don't have glass bottles to fill? Can I use plastic ones?
You sure can David,i used to do it with beer and it worked well. 😃
@@DadandMee awesome, thank you!
Trev, another one..
When I bottle in glass bottles, must I store them in the fridge?
Some people are worried that the bottles will explode.
I didn't keep mine in the fridge they stayed in the shed until I was ready to drink them and I would put a couple in the fridge now and then 👍👍👍
2 kg sugar ?
hi Trev, can i make this as a 10ltr mix , , just cut all ingredients in half, any other changes i need to make re 10ltr mix cheers
I love how u say be sanitized but ur making it in the shed 😂😂
Yeah Mate , that's how we do it out here in the country lol
all his kit is sanitized. that's the important bit. doesn't need to be a clean room, he's not brewing for intel lol.
Good on you Trev, bloody nice shed mate, cheers!
Thanks mate, I do love my shed 👍👍👍
This beer bottling time after make?????
About 1 week mate depending on how warm it is .😃
Hi, love this vid, is this alcoholic or not?
Yes it is alcoholic Thomas So don't drink any before you have to drive lol
Trev's Life fab thanks for the reply, is there a way to keep it non alcoholic for kids or keep the alcohol content very low? Cheers, love your videos by the way👍
Hi Thomas ,just boil the ginger and sugar for a while, then keep it in a bottle and add it to water or mineral water as a flavour
Is it permissible to add drinking water?
I just use water out of the tap mate so you should be ok
@@DadandMee شكرا
@@DadandMee Thanks
Depends on where you live I would say. Not all countries have clean water from the tap. For instance in France they add al lot of chlorine to it and you will taste that.
Was worried about using a chux to filter because of cross contamination - then tops it up with tap water!!!
Turned out some of the best ginger beer I've ever had.
How bloody much for the ginger!
Yeah mate she's not cheap. 🤔
I thought it would be more expensive in the UK like most things are but it was £4 a kg. Bargain.
Hey dude if you have to shove it halfway up your nose to smell it its old. Did you scrub those hands. Hahaha goog job
Hahaha , thanks mate 😃😃😃
@@DadandMee your welcome, i love the garage as workplace, show them how to make Jam next. I always say if you can do woodworking ( nice upright planter) and metal working you can drive a sowing machine and the stove as well. Good job.
How long does the ginger beer last once it’s bottled up and stored in the fridge
I don't know exactly how long it last in the fridge but easily a couple of months I reckon, I always drink it way before then👍
Trev's Life nice, thanks for the quick response 👍
I was going to ask, how long will it take you to drink it?
is this a non/low alcohol brew?
Are you for real? Have you not been watching/listening?
Only after you die from it LOL
I would love to have a main drink with the taste of malt and hops, but unfortunately I never succeeded 😥😥
Do you still call it beer when u add 6 kg sugar in 5 gallon juice ? That going to produce around 12% alcohol by vol.
You shouls try amazon for your ginger. I dont normally like ordering things like that through a site but i got 2 lbs(1 kilo) for little over 10 dollars US
Does this taste anything near the bundaberg?
Yes it's very similar it is delicious
probably taste like dirt, didn't even wash the ginger from what I saw.
@@kingjames4886 The outside of Ginger has it's own yeasts - most recipes tell you NOT to wash it as it gets rid of them - I'm sure it tastes great and I'll be having a go at it just as instructed in the video without washing the ginger.
@@salisburyrob ya, that's something people say. but it's not required at all. you'd have a hard time keeping natural yeast out of it and are more likely to introduce mold, especially if the ginger has been sitting around for a long time as most in the stores has. but you do you.
There is no or very little alcohol in Bundaberg. At least in the version they sell here in The Netherlands.
How much alcohol percentage in it
Not hundred percent sure never checked it,😃 but with that much sugar in it I would say it was pretty strong😃
Alcohol percentage?????
Around 12% if all sugars were fermented.
wow, could never use that method here...
ginger here is usually half shriveled and slightly moldy, you basically have to peel it... so after I peel it I slice it thinly and bring it to a boil then simmer it for like 2 hours with some lime juice, a couple pepper corns, pinch of salt, w.e else... then strain it and measure and add equal amount of sugar or so and dissolve, let cool, and funnel into a carboy with my yeast starter.
also I never sterilize anything, just wash with soap and water. most of it gets sterilized by boiling anyways.
You had me the moment you said "a KILO" of ginger 😁😁😁
That's awesome Amith , let me know how your batch turns out, have a good one mate😀
@@DadandMee what?
Masarap!
?
Delicious 😀😀😀
@@DadandMeeIt means delicious, I'm drinking one now. 💪👌👍
Turns out I've used waaaaaay too much ginger in my small 4L experiment (about 1kg for the small batch). Thanks for the tutorial, hoping for the best with this next one
Good luck Marcus, hope it turns out well for you mate 😀
Does this develop an alcohol content?
Sure does mate it's pretty strong I didn't have a hydrometer so I don't know exactly but I wouldn't be driving after a few of those hahaha
What is Ginger Chuck? I live in the US and I'm familiar with that/
Barbara Hicks I'm assuming he meant it as the chux cloths 👍
At 5:45 the light blue cloth on the left is a chux. As FBI says.
What abv?
I pay $6 a kilo 😎 in South Africa
That's a good price mate😃😃😃
@@DadandMee It is eh.
Coffee filter works well also
Have you ever used a coffee filter for this? It doesn't work... like not at all.
I can buy ginger at my place for 1$ a kilo.
That's awesome 👍👍👍