Hey Guys! My comment doesnt relate to this video, but I just wanted to thank you for all these videos you guys do, because of these vids I had the confidence try to brew my first apple cider and it was finished about a week ago, I have expereinted with it finishing it 4 differnt ways like you did in a video and the carbonated+sweet was the favorite it my family😊 And I just started my first mead today, I am really excited about that too, so I just wanted to say thank you for introducing me to a new hobby!😀
This is one of the most interesting brews you have put together yet. I think this is the first time Derica has mentioned that she was a school teacher. She must have been one of the coolest teachers ever.
I wonder if she wanted to be called by her first name like many other cool teachers. My art teacher told us to call him Pete. I couldn't do that because my parents are from the South and you must show your elders respect. So Mr. Pete it was.
I had no idea that Derica was a school teacher. But I can believe it! I’m militant about my science note taking too. I was an intelligence analyst in the military, a process control tech when working in semiconductor manufacturing and a full blown nerd in my intellectual pursuits-like home fermentation. Y’all crack me up and I dig it thoroughly! You’re educators and we’re students and I’m grooving on it big time!
Just wanted to pop on and say that I came to you channel initially from the 2018 Ginger Beer recipe so this video was a sort of homecoming for me. Cheers to the many years of great content and keep up the good work.
You guys are great - I just got a hold of your channel whilst making my first batch of mead and you were a great help! You explain things really well and are fun to watch. ...now I want to make a ginger beer too 😂
The best of all hobbies, it's 99% hands off, which gives you time for other hobbies. "Hobbies cost money but interests are quite free." - George Carlin
I use the same fermenter you guys do - I have a backup plan in place in case it stops sealing. I have a silicone baking mat on standby. In the event one of my LBMB's stops sealing, I will, with the aid of a compass and xacto knife, cut a gasket for the lid that can restore the ability to seal. Hope that helps, guys.
Well THIS is good timing... I had already planned on making a fresh batch of ginger beer today as it was, and here you are with a new recipe and everything! I've had some issues with ginger beer carbonating in the past so last time I made a batch - and I'll prob do the same thing today as well - I used EC118 for the yeast, even though SO4 is my go-to for anything under 10% and it worked out well... clean flavour and nice and bubbly.
I just wanted to say thank you to you both. You demystify and make home brewing so approachable, you cut out the bs and emphasize what's is really important for success. This video got me to start my first ginger beer batch! The only thing I changed from your recipe was adding some blood orange to the party. I am 6 days in on the ferment and it is going strong, I find myself regularly huffing the airlock, it smells amazing!😊 Thanks again for inspiring me to jump in!
I recently made several fruit ciders that would normally need a brew bag, but I agree with you that the ballooning can cause issues. I found this on Amazon and I've used it 5 times with success and no perceptible downside. (Yardwe Stainless Steel Spice Ball, Fine Mesh Tea Strainer, Stainless Steel Tea Infuser with Extended Chain Hook for Loose Leaf Tea Spice Seasonings (4.9 x 5.1 Inch))
Had the same issue with two of my little big mouth bubblers - would get almost perfectly tight then pop off. I added an additional foam sealing ring to each and that fixed it - I think adding the additional height made it so the top never got to the end of the threading, and thus stayed on.
Lovely video, I usually wait at least 4 weeks for carbonation, so maybe try again after another couple of weeks. I'm going to try this recipe for sure.
I liked the new format with all parts in one video.... keeps me from having to hunt down the other parts. Also, thanks for showing how you make your Whiskey Ginger. I was hoping you'd share it. Anyway, another great video... keep up the good work!
Off topic, I get chronic migraines and atmospheric pressure change is a trigger for me as well… I love my Cefaly! Worth every penny. It’s a good tool to have in the migraine tool box
I was glad to see you make your whiskey / ginger cocktail at the end of the video. My suggestion is that you make a couple of shorts with some of your custom cocktails you've mentioned. I know there was one mentioned in the coffee mead video as well. Thanks for another great brew lesson.
We don't really do cocktails. Not what the content is intended to attract. Thanks for the suggestion though. We did start a shorts channel that hasn't gotten much love yet :)
I've just started my first brew/fermentation ever 2 weeks ago (Hydromel) based on another video and was thinking of starting a Ginger beer one while sanitizing the stuff for the next step with the hydromel.... anyway... all that to say, that video just arrived on time!!!! I'm looking forward to the weekend : D Thanks a lot for teaching and entertaining us at the same time! You guys are awesome!!!
My last batch I did the tea to brew with, but I did rack to fresh ginger. Kinda a lot. I love the ginger heat, not just the flavor. Best way I could think to get that heat back. Seemed to work well enough in that regard, but my recipe to begin with was...less than ideal. Too much lemon, I think. I will try the zest only next go around. Love those glasses...think I might have to own some! Edit: In beer brewing, Maltodextrin is also used for mouth feel. Something to consider for something like a ginger beer or anything that doesn't have a lot of body that you don't really want to add tannins to.
OK, bragging moment and time for a proud mama and Papa for you guys! I have developed my own recipe based on your information previous videos, and just all of the help you’ve given it is a hot toddy made with honey, lemon, peel, and juice (later after the first racking), clove and I will be fortifying it with a fantastic Cinnamon Whisky our local distillery makes. Thanks for helping give me the information to confidently step into making my own recipe. Also, I picked up some ginger today and going to give this one a shot.
That was interesting 😁👍. I personally don't care for the taste of ginger, but since I've been watching you, I've laert never to say never 😅. I recently decided that I needed more bottles for my next brew so I rounded up All my partially full bottles and started "quantifying" the leftovers. Gotta say, mixing a bunch of old wine, when done right, tastes awesome 👍❤️. Guess I'll have to add ginger wine to my list just to include in the fun of mixing😁. Thanks again for the video 👍❤️.
I love ginger lemonade! Same prep for the ginger, including the hot water, then add lemon juice and honey. Let it cool and put it in the fridge. Its awesome! I think I am going to try alcoholic ginger beer now!
I make my ginger beer with 1.5lbs of ginger in 3 gallons done almost like you are going. I also add sorghum syrup and a bit of cascade hops instead of the citrus peel. I'll have to try the citrus instead of the hops!!
There's is a calculator online that will adjust your abv for temperature. If it was 111° when you took the reading of 1.032 the actual reading is 1.050 calibrated at 60° so that really is a significant amount of abv. You guys are great. I just made my 2nd batch of ginger beer. It's so good.
A classic way to make a really great lemonade is to cover shaved lemon rind in sugar for a few hours or days. I imagine doing that, but also covering the macerated ginger in the sugar too could create a strong flavor extraction.
Super video thanks guys, I’m in the process of making this ginger beer following your instructions, I’m at bottling stage now and want a bit more of a ginger kick to the final taste, do you have any advice on how to add this flavour prior to adding the sweetener and secondary yeast then bottling?
Derica and Brian. Have been watching you guys you guys for several years. Enjoy it, learn from it etc. Currently have 5 wines/meads at various stages of fermentation. I am a retired veterinarian with a fair knowledge of microbiology. When you talk about antibacterial properties of various spices it has nothing to do with yeast-- a fungus. These spices when used in connection with wine and mead are antimicrobial. Yeast of course is a microbe. About clarity--- we judge our food and beverages based upon taste, aroma and appearance. To me, clarity cannot be minimized. Keep up the good work. I watch you every day. With respect, Doc.
I recently looked into this and a lot of the spices and herbs that are antimicrobial are also antifungal. Clarity means nothing really. We are only trained to believe clear means better but in reality is is meaningless :)
i was Just Heading Toward the DRY ginger-beer adventure on my own, with experienced help!… so glad for this episode. Need (successful) recipe to make my own…❤ please?
For the fermenter problem, run a piece of tape around the threads to take up up bit of space. Try the lid and use another piece of tape if necessary. No biggy.
Thank you for this updated recipe and process. You guys were my first home brewing teachers and your original ginger beer video was the very first brew I've ever created. I will definitely get a big batch of this going soon. Question, as I didn't see it listed in the description and I was just curious. Could you tell me how big your food processor container is. That's large and I would love to have something that big for myself. Thank you again.
So in 6 days I've drunk a demijohn right out the fermentation station. The flavor and viscosity on the last glass was so notable I've got to tell someone. Pasterised two weeks ago and 3 months old. It went super sweet that final glass with a BIG BODY. Pear methliGONE hiccup ❤
Cool, can't wait to watch this in the morning, too tired right now. I love making alcoholic Ginger Beer. I use the tea method. Can't wait see how this recipe turns out ❤
Hahah, I don't need to make it stronger. My wife has a Jamaican heritage, her mum is Jamaican. So it turns out no matter how hot I make ginger beer, she thinks it's wonderful. While I sip gently and slowly, because each sip is an explosion of heat, she gulps it back lol
a "Dark and Stormy" perhaps? So great!!! Thank your for the Ginger Beer, I am literally drinking my first Basic mead based on your Honey/Raisins/Black tea/Orange rind/fermaid-o/D47 Yeast....which apparently wanted to do 18-19% ABV???....Either way, so delicious....6 more gallons on the go (one per week is the new household rule lol...my husband is half viking apparently). For the record, I wish we knew you both in person, you are our kind of people I feel like we would be friends IRL but ya know :D. Love from Canada friends
Hi guys, new subscriber. Found you when I was searching for a ginger beer recipe video. I'm definitely going to try this one. Now I'm watching some of your other videos. Where are you guys from?
Thank you both! I will try to brew my first ginger beer the next week. I have one question, can I use hops for bitterness, flavor and aroma? Thanks again!
I LOVE Ginger Beer! I've been making Ginger Mead, and trying to hone my recipes. The last couple batches I have used the for processor to make Ginger juice... Seemed to work good, but is a little tedious...may try this method next time. I like mine very gingery...
Id recommend either a breville juicer or an omega juicer, thats what i use, ymmv :) I don’t ever write down what ive done, and can never quite duplicate but can always make it better. I recall using 11 ounces (weight) of honey to carbonate my first try, that was a six gallon carboy. I have malt for the ginger beer carbonation, on this batch.
I'm new to mead making and have found your videos fun and informative 😊 Plus you have been the only one to have answered a comment sent So you may the first I join on patron 🤔 ❤
I have been using a food grade 10 litre bucket with lid. Bakeries get their Pie/tart fruit fillings in them. Usually give them away. Boil proof airtight lid i fit with a grommet and airlock. I do my primary ferment in them
I made a honey maple mead and it came out bone dry nearly undrinkable. I tried to carbonate it but either it wasn't enough sugar or the existing yeast didn't wanna do it. But man after 5 months the fracton of carbonation i got and maybe the added unfermented sugar intended for carbonation made it taste fantastic. I do wish more carbonation stuck.
Headspace is one of the most important factor in bottle bombs. Less is better not in as it it will not blow, but it will blow with less force. From experience a 2l plastic bottle with a mugfull of dry ice is quite equivalent to a massive firecracker. Now if you have 40 times less space (as in around a 50ml neck) for expansion it will be literally 40 times less energetic. Then again when carbonating with a calculated amount of sugar/liquid, more headspace means less sugary liquid, thus less gas to fill the headspace, so that half filled bottle would have quite an issue reaching blow-out pressures.
40g thats the magic number,like i said with the fruit wine too, 28 may get you evervessence, but you want carboantion from the first sip, to the last sip Lovely recipe, keep the videos coming ❤
I've only ever made rhubarb beer, but as I've experimented, I've not noticed any difference in carbonation relating to head space. My half-bottle carbonates just as much as the full bottles. I usually use my half-bottle as my test bottle to make sure there is enough carbonation. However, I recently heard that the bulb at the top of beer bottles is there to indicate a max fill line. So, with my last couple of batches, I've just used my bottling wand to fill all the way to that fill line. When I pull the wand out, the volume drops to about an inch below the fill line, just like you'd see in a store-bought beer. I don't know if there's any truth to this, but I've not had any issues. Also, when bottle conditioning, I've used the method of fermenting my wort all the way down to dry then adding a teaspoon of sugar to each bottle right before filling it. I don't usually add extra yeast, though I usually only rack it once so I probably have more yeast. I've had great results doing it this way, depending on the temps in my house I usually have full carbonation in 4-5 days.
Your previous video on ginger beer is actually what got me to go try to brew a bit. But I’m just doing really basic things right now to learn the process. On an aside. Not sure if you have figured it out/been told or discovered. The reason why you don’t want to seal a partially full bottle of carbonated liquid is not because it has a higher pressure. The pressure will be slightly lower or the same as a full bottle. It’s because you’ll have far more co2 as a gas than a full bottle will. The expansion of the gas , because there is far more gas due to volume available in a partially full bottle , will cause a more energetic explosion if the bottle fails. CO2 dissolved in solution can outgas through nucleation however that process is much slower than gas expansion which is why a full bottle will still be super messy but probably not as energetic of an explosion. How do I know this? I discussed it with a coworker that designs pressure vessels for space vehicles (fuel tanks) that rely on gas pressurization to keep the fuel at intake points. Not sure how yeast behavior under different conditions may affect this but the above is certainly a prime consideration. The full bottle may actually see higher pressures overall because you have less space to put more co2 and since you can dissolve far more co2 by mass into water the difference is likely very very low. Lesson: control your carbonation process, use only bottles designed for carbonation, inspect the bottles before use. any signs of chips, scratches, deformations or bubbles don’t use the bottle for carbonated beverages.
A little wordy above But in short , a partially filled bottle is no more likely to explode than a full bottle but a partially filled bottle will explode with a lot more energy than a full bottle. If you are using good bottles designed for carbonation then a partial bottle will be fine.
I made a ginger mead a couple years ago. Used 6.4 ounces of ginger (because that it weighed out to when I cut it up) and 2.7 lbs of honey. I write down the recipe when I make a brew. Final brew was almost 10% alcohol and WOW, did it have a good ginger taste.
@@bretthines6893 put 6.4 ounces of ginger in a pot and blended it to a fine pulp added 2.7 lbs honey and juice of one lemon. Put it all in a Primary fermenter and added water to make one gallon/3.8 liters. Starting specific gravity was 1.110. Don't remember what yeast I used. bottled it after about 25 days. End s.g. was 1.04
Hello! Love your videos, very educational. About to start my first brew! Anyways, I had a question. Is it acceptable to add a little bit of water after the first rack to avoid having a large head space? Or is that a big no no?
First off, you guys are great. thank you for all the videos, they have helped me with with bucket list over the last 2 years. On this video, can you use a soda streak machine to add carbonation instead of adding sugar to form the carbonization?, also, for sweetening, could you just add a tea spoon of sugar to a glass of any of the overly dry beverage and enjoy it without sweetening the entire batch?
You should try adding a couple fingers of Galangal. Galangal root, is in the same family as ginger. It has a similar taste to ginger, but it also has a nice sharp citrus flavor as well. It adds a pleasant depth of flavor to the mix.
@@CitySteadingBrews I have a similar issue, with the smell of fermented lemon, The citrus taste of the Galangal, could be used as an alternative to using lemon.
Hi guys! My first fermentation experience came with hot sauces, lacto instead of yeast. We made 3 gallons of different flavors. Cayenne, Jalapeno, Habanero mango, and yes...Scorpion, Ghost and Carolina Reaper. We watched the ChilliChump channel with Shawn from the UK. He brews as well. Our Jalapeno was green. We kickstarted them with a 3% kosher red bell ferment and used the liquid only, added the extras, a couple tablespoons of sugar...that stuff was heavenly. I noticed when I cracked it at finish there was a SLIGHT alcoholic smell.😂...I have no idea where that came from, no "aliens" or bad smells
Hi I have question about using Carbonation Drops, I am only asking, because we already have a bag, and thinking of use them with latest method? Love your videos!!!
Hey Guys! My comment doesnt relate to this video, but I just wanted to thank you for all these videos you guys do, because of these vids I had the confidence try to brew my first apple cider and it was finished about a week ago, I have expereinted with it finishing it 4 differnt ways like you did in a video and the carbonated+sweet was the favorite it my family😊 And I just started my first mead today, I am really excited about that too, so I just wanted to say thank you for introducing me to a new hobby!😀
You are very welcome. Thanks for watching!
🤗🤗
This is one of the most interesting brews you have put together yet. I think this is the first time Derica has mentioned that she was a school teacher. She must have been one of the coolest teachers ever.
Really? I thought she said it many times!
@@CitySteadingBrews maybe it's the first time I heard it
Beautiful as well
I wonder if she wanted to be called by her first name like many other cool teachers. My art teacher told us to call him Pete. I couldn't do that because my parents are from the South and you must show your elders respect. So Mr. Pete it was.
I had no idea that Derica was a school teacher. But I can believe it! I’m militant about my science note taking too. I was an intelligence analyst in the military, a process control tech when working in semiconductor manufacturing and a full blown nerd in my intellectual pursuits-like home fermentation. Y’all crack me up and I dig it thoroughly! You’re educators and we’re students and I’m grooving on it big time!
Just wanted to pop on and say that I came to you channel initially from the 2018 Ginger Beer recipe so this video was a sort of homecoming for me. Cheers to the many years of great content and keep up the good work.
You guys are great - I just got a hold of your channel whilst making my first batch of mead and you were a great help!
You explain things really well and are fun to watch.
...now I want to make a ginger beer too 😂
Awesome! Thank you!
Yes!!! The old one is one of my most repeated brews! I can't wait for this one!
thanks guys. It is going to be super helpful to have this for a reference when I start my first ginger beer.
You guys are great! This is just what I was thinking to research and try to make. Perfect timing!
Glad it was helpful!
Thanks for doing the PH reading and your related comment. So much to learn but you are helping so much in the process.
Your channel has gotten me into the hobby of brewing! Thankyou for your time and experience sharing!
Glad to hear it!
The best of all hobbies, it's 99% hands off, which gives you time for other hobbies.
"Hobbies cost money but interests are quite free." - George Carlin
When making lemonade, i like to make an olio sacrum first with the lemon peels and sugar. I might try that in my next batch of ginger beer!
I am soooo excited for this!
I use the same fermenter you guys do - I have a backup plan in place in case it stops sealing. I have a silicone baking mat on standby. In the event one of my LBMB's stops sealing, I will, with the aid of a compass and xacto knife, cut a gasket for the lid that can restore the ability to seal. Hope that helps, guys.
Thanks for all the great content guys. Been watching for awhile, finally subscribed.
Finally?? Jk, welcome.
Well THIS is good timing... I had already planned on making a fresh batch of ginger beer today as it was, and here you are with a new recipe and everything!
I've had some issues with ginger beer carbonating in the past so last time I made a batch - and I'll prob do the same thing today as well - I used EC118 for the yeast, even though SO4 is my go-to for anything under 10% and it worked out well... clean flavour and nice and bubbly.
I just wanted to say thank you to you both. You demystify and make home brewing so approachable, you cut out the bs and emphasize what's is really important for success. This video got me to start my first ginger beer batch! The only thing I changed from your recipe was adding some blood orange to the party. I am 6 days in on the ferment and it is going strong, I find myself regularly huffing the airlock, it smells amazing!😊 Thanks again for inspiring me to jump in!
Happy to help!
I love ginger beer.... always good to see an updated method.
Hope you enjoy
Reading through the comments reveals the joy you bring to others. Thank you for your work.
We try. Home brewing and home cooking are everyone’s right. It’s not hard, but everyone should try it at least once.
Love what you're doing. Great vids.
Thanks!
I love you guys. Thanks for all your sharing of skills.❤️
I recently made several fruit ciders that would normally need a brew bag, but I agree with you that the ballooning can cause issues. I found this on Amazon and I've used it 5 times with success and no perceptible downside. (Yardwe Stainless Steel Spice Ball, Fine Mesh Tea Strainer, Stainless Steel Tea Infuser with Extended Chain Hook for Loose Leaf Tea Spice Seasonings (4.9 x 5.1 Inch))
Grate the lemon peel with a zester so you don't get so much of the white part in the mix. The white bits adds bitterness for sure.
Great job guys I love making ginger and lime wine. I have to say that the ginger spice will go down with time
Her chuckle at him missing the setup for "It's been one week.." was great
This video was so entertaining, keep it up
Derica, I am with you on that. I love pickled ginger.
"hello are you in there" and that look Brian gave had me rolling.
Had the same issue with two of my little big mouth bubblers - would get almost perfectly tight then pop off. I added an additional foam sealing ring to each and that fixed it - I think adding the additional height made it so the top never got to the end of the threading, and thus stayed on.
Lovely video, I usually wait at least 4 weeks for carbonation, so maybe try again after another couple of weeks. I'm going to try this recipe for sure.
Not a bad idea.
The Mythbusters of Brewmeisters, excited to try the recipes! Skol!
I liked the new format with all parts in one video.... keeps me from having to hunt down the other parts. Also, thanks for showing how you make your Whiskey Ginger. I was hoping you'd share it. Anyway, another great video... keep up the good work!
Glad you liked it!
Off topic, I get chronic migraines and atmospheric pressure change is a trigger for me as well… I love my Cefaly! Worth every penny. It’s a good tool to have in the migraine tool box
I was glad to see you make your whiskey / ginger cocktail at the end of the video. My suggestion is that you make a couple of shorts with some of your custom cocktails you've mentioned. I know there was one mentioned in the coffee mead video as well. Thanks for another great brew lesson.
We don't really do cocktails. Not what the content is intended to attract. Thanks for the suggestion though. We did start a shorts channel that hasn't gotten much love yet :)
I stopped brewing for a few years but starting back up this week. My favorite ginger beer is Raspberry Hibiscus Habanero Ginger Beer.
Welcome back!
Another beautiful recipe for me try out 🤙🏻
Absolutely!
I've just started my first brew/fermentation ever 2 weeks ago (Hydromel) based on another video and was thinking of starting a Ginger beer one while sanitizing the stuff for the next step with the hydromel.... anyway... all that to say, that video just arrived on time!!!! I'm looking forward to the weekend : D Thanks a lot for teaching and entertaining us at the same time! You guys are awesome!!!
Best of luck!
I love watching you guys ..great work
Thank you!
My last batch I did the tea to brew with, but I did rack to fresh ginger. Kinda a lot. I love the ginger heat, not just the flavor. Best way I could think to get that heat back. Seemed to work well enough in that regard, but my recipe to begin with was...less than ideal. Too much lemon, I think. I will try the zest only next go around.
Love those glasses...think I might have to own some!
Edit: In beer brewing, Maltodextrin is also used for mouth feel. Something to consider for something like a ginger beer or anything that doesn't have a lot of body that you don't really want to add tannins to.
OK, bragging moment and time for a proud mama and Papa for you guys! I have developed my own recipe based on your information previous videos, and just all of the help you’ve given it is a hot toddy made with honey, lemon, peel, and juice (later after the first racking), clove and I will be fortifying it with a fantastic Cinnamon Whisky our local distillery makes. Thanks for helping give me the information to confidently step into making my own recipe. Also, I picked up some ginger today and going to give this one a shot.
Happy to help!
Just in time I tried a store bought ginger beer yesterday and was wondering how to make my own
I've bought one of those juicers at the dollar store before, they're really nice
Definitely going to try the ginger whiskey!
That was interesting 😁👍.
I personally don't care for the taste of ginger, but since I've been watching you, I've laert never to say never 😅.
I recently decided that I needed more bottles for my next brew so I rounded up All my partially full bottles and started "quantifying" the leftovers.
Gotta say, mixing a bunch of old wine, when done right, tastes awesome 👍❤️.
Guess I'll have to add ginger wine to my list just to include in the fun of mixing😁.
Thanks again for the video 👍❤️.
Thank you for showing the numbers for the reading it helps me with the visual and take away the scary number thing lol
I love ginger lemonade! Same prep for the ginger, including the hot water, then add lemon juice and honey. Let it cool and put it in the fridge. Its awesome! I think I am going to try alcoholic ginger beer now!
Half teaspoon of sugar per bottle to prime beer
I'm gonna have to try this one....
I make my ginger beer with 1.5lbs of ginger in 3 gallons done almost like you are going. I also add sorghum syrup and a bit of cascade hops instead of the citrus peel.
I'll have to try the citrus instead of the hops!!
I usually make a double batch, ferment half and bottle the ither half stat in the fridge for immediate use.
There's is a calculator online that will adjust your abv for temperature. If it was 111° when you took the reading of 1.032 the actual reading is 1.050 calibrated at 60° so that really is a significant amount of abv. You guys are great. I just made my 2nd batch of ginger beer. It's so good.
I just looked it up... more like 1.040. I doubt it was still 111 when I did though...
A classic way to make a really great lemonade is to cover shaved lemon rind in sugar for a few hours or days. I imagine doing that, but also covering the macerated ginger in the sugar too could create a strong flavor extraction.
I keep a few small soda bottles around, like 7 or 8 oz ones, and that's where I put whatever product doesn't fit in the larger bottles I'm using.
Super video thanks guys, I’m in the process of making this ginger beer following your instructions, I’m at bottling stage now and want a bit more of a ginger kick to the final taste, do you have any advice on how to add this flavour prior to adding the sweetener and secondary yeast then bottling?
Put in more ginger... easiest way. Let that sit a week or so.
I've had Crabbies Alcoholic Ginger Beer and I absolutely love it.
Derica and Brian. Have been watching you guys you guys for several years. Enjoy it, learn from it etc. Currently have 5 wines/meads at various stages of fermentation. I am a retired veterinarian with a fair knowledge of microbiology. When you talk about antibacterial properties of various spices it has nothing to do with yeast-- a fungus. These spices when used in connection with wine and mead are antimicrobial. Yeast of course is a microbe. About clarity--- we judge our food and beverages based upon taste, aroma and appearance. To me, clarity cannot be minimized. Keep up the good work. I watch you every day. With respect, Doc.
I recently looked into this and a lot of the spices and herbs that are antimicrobial are also antifungal. Clarity means nothing really. We are only trained to believe clear means better but in reality is is meaningless :)
Great Video! Hit all the points i was thinking about, don’t peel, no tea, non-fermentable back sweetening. Going to do this one right away!
Glad it was helpful!
@@CitySteadingBrews Already bubbling 🫧🫧🫧
i was Just Heading Toward the DRY ginger-beer adventure on my own, with experienced help!… so glad for this episode. Need (successful) recipe to make my own…❤ please?
Im hoping to start a Ginger beer this weekend
For the fermenter problem, run a piece of tape around the threads to take up up bit of space. Try the lid and use another piece of tape if necessary. No biggy.
Thank you for this updated recipe and process. You guys were my first home brewing teachers and your original ginger beer video was the very first brew I've ever created. I will definitely get a big batch of this going soon. Question, as I didn't see it listed in the description and I was just curious. Could you tell me how big your food processor container is. That's large and I would love to have something that big for myself. Thank you again.
It's this one: amzn.to/4bFIwBW. It's an attachment for the vitamix.
So in 6 days I've drunk a demijohn right out the fermentation station. The flavor and viscosity on the last glass was so notable I've got to tell someone. Pasterised two weeks ago and 3 months old. It went super sweet that final glass with a BIG BODY. Pear methliGONE hiccup ❤
Cool, can't wait to watch this in the morning, too tired right now.
I love making alcoholic Ginger Beer. I use the tea method.
Can't wait see how this recipe turns out ❤
Comes out stronger if you use whole ginger in it.
Hahah, I don't need to make it stronger.
My wife has a Jamaican heritage, her mum is Jamaican.
So it turns out no matter how hot I make ginger beer, she thinks it's wonderful.
While I sip gently and slowly, because each sip is an explosion of heat, she gulps it back lol
Yea I have always doubled to 52 g of sugar for priming. And it has worked well.
That seems like the absolute upper limit yep.
Never knew the starting acidity was so vital. Starting to understand some past.... learning opportunities.
a "Dark and Stormy" perhaps? So great!!! Thank your for the Ginger Beer, I am literally drinking my first Basic mead based on your Honey/Raisins/Black tea/Orange rind/fermaid-o/D47 Yeast....which apparently wanted to do 18-19% ABV???....Either way, so delicious....6 more gallons on the go (one per week is the new household rule lol...my husband is half viking apparently). For the record, I wish we knew you both in person, you are our kind of people I feel like we would be friends IRL but ya know :D. Love from Canada friends
Congrats what a difference from the first video more enjoyable this one
I love you for putting real units in the description...the ounces, pounds and cups always give me a headache. Thank you!
U could also heat your container to acclimate it to the hot or cold liquid so it won’t break
Hi guys, new subscriber. Found you when I was searching for a ginger beer recipe video. I'm definitely going to try this one. Now I'm watching some of your other videos. Where are you guys from?
We live in Florida.
lol HARD ginger beer? You guys are fantastic.
Love these videos. Wonder how a ginger mead would taste.
czcams.com/video/2JAGMCN5xWA/video.htmlsi=cGp_WGredPnIQcSa
43:54 For carbonation, I usually add 10g of pure fructose per liter. So, for your batch size, I would have added about 38 g of fructose.
Thank you both! I will try to brew my first ginger beer the next week. I have one question, can I use hops for bitterness, flavor and aroma?
Thanks again!
If you like. We have not made one that way
Sounds like it would be great to use as a mixer for a Dark and Stormy 🥃
Yup!
I LOVE Ginger Beer! I've been making Ginger Mead, and trying to hone my recipes. The last couple batches I have used the for processor to make Ginger juice... Seemed to work good, but is a little tedious...may try this method next time. I like mine very gingery...
Same, Champion Juicer wrings out the juice well but I still use the pulp too in the ferment.
You did make a tea this time too :D
Id recommend either a breville juicer or an omega juicer, thats what i use, ymmv :)
I don’t ever write down what ive done, and can never quite duplicate but can always make it better.
I recall using 11 ounces (weight) of honey to carbonate my first try, that was a six gallon carboy.
I have malt for the ginger beer carbonation, on this batch.
I'm new to mead making and have found your videos fun and informative 😊
Plus you have been the only one to have answered a comment sent
So you may the first I join on patron 🤔 ❤
Well.. thanks but we don’t use Patreon. We gave our own VIP club: city-steading.com/vip-club/
That was. "PUUUURFET" Brian❤
I have been using a food grade 10 litre bucket with lid. Bakeries get their Pie/tart fruit fillings in them. Usually give them away. Boil proof airtight lid i fit with a grommet and airlock. I do my primary ferment in them
Sure. That works. I just prefer glass.
Wrap the threads in a few layers of plumbers tape (ptft) and you should get a better seal.
The Devil is in the Details. I love your presentation. It makes me want to try this!
"Hello. Are you still in there?" LOL!
Alcooooooholic Ginger Beer... and a good time was had by all 😆
Nice video lots of great information and tips, have you tried to carbonation by using co2 in mini keg 5 or 10gal one ?
czcams.com/video/FInoEHDrIVE/video.htmlsi=QjcJlCJ5FG9eZTQj
Well just started thsi ginger beer last night.
I made a honey maple mead and it came out bone dry nearly undrinkable. I tried to carbonate it but either it wasn't enough sugar or the existing yeast didn't wanna do it. But man after 5 months the fracton of carbonation i got and maybe the added unfermented sugar intended for carbonation made it taste fantastic. I do wish more carbonation stuck.
Headspace is one of the most important factor in bottle bombs. Less is better not in as it it will not blow, but it will blow with less force. From experience a 2l plastic bottle with a mugfull of dry ice is quite equivalent to a massive firecracker. Now if you have 40 times less space (as in around a 50ml neck) for expansion it will be literally 40 times less energetic.
Then again when carbonating with a calculated amount of sugar/liquid, more headspace means less sugary liquid, thus less gas to fill the headspace, so that half filled bottle would have quite an issue reaching blow-out pressures.
40g thats the magic number,like i said with the fruit wine too,
28 may get you evervessence, but you want carboantion from the first sip, to the last sip
Lovely recipe, keep the videos coming
❤
I plan to do 42 since… it’s the answer to everything.
I've only ever made rhubarb beer, but as I've experimented, I've not noticed any difference in carbonation relating to head space. My half-bottle carbonates just as much as the full bottles. I usually use my half-bottle as my test bottle to make sure there is enough carbonation. However, I recently heard that the bulb at the top of beer bottles is there to indicate a max fill line. So, with my last couple of batches, I've just used my bottling wand to fill all the way to that fill line. When I pull the wand out, the volume drops to about an inch below the fill line, just like you'd see in a store-bought beer. I don't know if there's any truth to this, but I've not had any issues.
Also, when bottle conditioning, I've used the method of fermenting my wort all the way down to dry then adding a teaspoon of sugar to each bottle right before filling it. I don't usually add extra yeast, though I usually only rack it once so I probably have more yeast. I've had great results doing it this way, depending on the temps in my house I usually have full carbonation in 4-5 days.
We make ginger beer and love it our guests love it. Do you have a whisky recipe??
Whiskey is a distilled product and illegal for us to make without a license.
Hey Guys! thanks for sharing all these wonderful recipes.
Can i add boiled yeast in place of yeast nutrients? Thanks
Sure. It's not quite as effective but it helps.
I say “shall” too, Derika 😊
I use “Shall” also ;)
Your previous video on ginger beer is actually what got me to go try to brew a bit. But I’m just doing really basic things right now to learn the process.
On an aside. Not sure if you have figured it out/been told or discovered. The reason why you don’t want to seal a partially full bottle of carbonated liquid is not because it has a higher pressure. The pressure will be slightly lower or the same as a full bottle. It’s because you’ll have far more co2 as a gas than a full bottle will. The expansion of the gas , because there is far more gas due to volume available in a partially full bottle , will cause a more energetic explosion if the bottle fails. CO2 dissolved in solution can outgas through nucleation however that process is much slower than gas expansion which is why a full bottle will still be super messy but probably not as energetic of an explosion. How do I know this? I discussed it with a coworker that designs pressure vessels for space vehicles (fuel tanks) that rely on gas pressurization to keep the fuel at intake points. Not sure how yeast behavior under different conditions may affect this but the above is certainly a prime consideration. The full bottle may actually see higher pressures overall because you have less space to put more co2 and since you can dissolve far more co2 by mass into water the difference is likely very very low.
Lesson: control your carbonation process, use only bottles designed for carbonation, inspect the bottles before use. any signs of chips, scratches, deformations or bubbles don’t use the bottle for carbonated beverages.
A little wordy above But in short , a partially filled bottle is no more likely to explode than a full bottle but a partially filled bottle will explode with a lot more energy than a full bottle. If you are using good bottles designed for carbonation then a partial bottle will be fine.
@@DavidJones-uh9rg Or even shorter, more trapped gas equals a potentially bigger explosion
I made a ginger mead a couple years ago. Used 6.4 ounces of ginger (because that it weighed out to when I cut it up) and 2.7 lbs of honey. I write down the recipe when I make a brew. Final brew was almost 10% alcohol and WOW, did it have a good ginger taste.
Instructions??? Would love to try that!
@@bretthines6893 put 6.4 ounces of ginger in a pot and blended it to a fine pulp added 2.7 lbs honey and juice of one lemon.
Put it all in a Primary fermenter and added water to make one gallon/3.8 liters.
Starting specific gravity was 1.110.
Don't remember what yeast I used.
bottled it after about 25 days. End s.g. was 1.04
Hello! Love your videos, very educational. About to start my first brew! Anyways, I had a question. Is it acceptable to add a little bit of water after the first rack to avoid having a large head space? Or is that a big no no?
You can it just dilutes the brew.
First off, you guys are great. thank you for all the videos, they have helped me with with bucket list over the last 2 years. On this video, can you use a soda streak machine to add carbonation instead of adding sugar to form the carbonization?, also, for sweetening, could you just add a tea spoon of sugar to a glass of any of the overly dry beverage and enjoy it without sweetening the entire batch?
I have not used a soda stream but heard some had success. As for sweetening in the glass? Always an option.
You should try adding a couple fingers of Galangal. Galangal root, is in the same family as ginger. It has a similar taste to ginger, but it also has a nice sharp citrus flavor as well. It adds a pleasant depth of flavor to the mix.
You can if you like. I have never heard of adding that to ginger beer but it sounds nice.
@@CitySteadingBrews I have a similar issue, with the smell of fermented lemon, The citrus taste of the Galangal, could be used as an alternative to using lemon.
Hi guys! My first fermentation experience came with hot sauces, lacto instead of yeast. We made 3 gallons of different flavors. Cayenne, Jalapeno, Habanero mango, and yes...Scorpion, Ghost and Carolina Reaper. We watched the ChilliChump channel with Shawn from the UK. He brews as well. Our Jalapeno was green. We kickstarted them with a 3% kosher red bell ferment and used the liquid only, added the extras, a couple tablespoons of sugar...that stuff was heavenly. I noticed when I cracked it at finish there was a SLIGHT alcoholic smell.😂...I have no idea where that came from, no "aliens" or bad smells
Wild yeast possibly.
Hi I have question about using Carbonation Drops, I am only asking, because we already have a bag, and thinking of use them with latest method? Love your videos!!!
Same as sugar.