How to make Alcoholic Ginger Beer
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- čas přidán 22. 08. 2024
- How to make alcoholic Ginger Beer - the master Ginger Beer Recipe! My apologies for the 17 minute video, BUT, it properly covers everything you need to know to make and enjoy great ginger beer...
Get a printable PDF with these instructions in detail from: alcoholicginge...
I am a beer drinker. I was caught in alcohol free Brunei during the covid lockdown. Local expats told me of their ways to overcome the stress of alcohol free beer o'clock including making ginger beer. I found this video and the rest as they say is history. I make 3 batches of 22 liters each per month following the recipe except I don't bother with the lemon. I have tried various variations but now just follow the basic ingredients. At beer o'clock my friends used to take the piss out of me but now accept it. I relax and unwind, never drunk and never a hangover and my lady is pleased as she has extra cash for her special treats.
I almost never comment videos. But this recipe, you have to try. About 95% of people that tried it absolutely loved it. They skipped any store bought stuff and just kept drinking this godly drink straight from a plastic bottle. Damn amazing. Thanks for it!!
hi Kevin, I tried your recipe as described, it worked a treat!!!. no messing, very little equipment, no fuss sterilizing too much stuff, brilliant!!!. I think I under carbonated mine, only three of those small sugar tablets per two ltr bottle, but it was fine a little flat. we drank one bottle last night whilst bbq,ing, only four days from bottling and it was great.
Cheers for the recipe.
Kev Vella
Made the first batch and turned out great. 10 out of 10 all the way. Summer here at the moment and great refreshing drink. Did not last long so the second larger batch got under way three days ago. Just follow the instructions and cannot go wrong. Well done developing this and thanks from all the drinkers.
From S Africa and have just started my first batch. Lock down with no alcohol here and we have made a number of great pineapple beer batches, which are low in alcohol. Need some more vooma!
Well this was my quarantine project. Thanks a mil for the perfect recipe, method and clear video. I live in Ireland so I did the fermentation in the attic where it would be warmer.....had a beautiful weekend so in 5 days ended up with an almost 8% patch. 😂 1 pint and I'm completely sozzled.
I'm glad to hear you are enjoying it! If you haven't been drinking it over ice mixed with at least 1/3rd soda - give that a go. I prefer it that way and it slows the sozzle... if only slightly!
Cream of tartar is available in Thailand, as are rubber bungs from chemical supply shops. The bubbler came from ebay. The shelf life once made is a few weeks. I prefer to drink within 2 to 3 weeks, and more often within a few days or a week - shared with friends of course!
Good day kevin. First of all good video. Just one thing. We dont have the bubblers where stay. Any other alternative? Thanks in advance...
Hi Kevin. I made my first batch of "Squiffy" (as I've named it) Ginger Beer last week. My partner and I drank the first bottle tonight and it is great! Thank you so much for the recipe, it's simple, easy and tastes great. I only used 600g of sugar for the brew but otherwise followed the recipe. My bathroom was turned in to a brewery for 7 days and I put the bottles in the shower, to ensure no mess in case of explosion. Thanks again, I will be making this often!
emma griffioen I'm glad to hear you're enjoying it. I frequently make it with 800gm sugar these days. More alcohol, lol!
Kevin Pugh hi sir am begginer here may i have ur email or can u plz addme on hangout i realy wana make it my email is ajmal.amour@gmail.com
Great recepie dude, checked a few on CZcams, eventually stuck with yours. One thing...I'm a teacher, what's your beef with teachers?! 😂
Also, quick question, the flavour is ace, and it has that spicy kick that ginger gives, but I can't get mine to carbonate, any tips?
@@johnmccoll25 possibly add a little more sugar when you get to bottling!
Depends on a few things though. Have to have a little bit of yeast still alive when you bottle and some yeasts can die off at lower ABVs.
Im in lockdown in South Africa and we are not allowed to buy alcohol, all my wine has run out so Im making this RIGHT NOW! Looks great thanks :)
Putting this info out there for someone looking for approximate ABV:
I brewed this recipe exactly but with Safale US-05 yeast for 10 days.
Corrected Specific Gravity (initial): 1.055
Corrected Specific Gravity (final): 0.999
ABV: 7.5%
I also checked on 5th day, it was 5.9%
This is obviously before bottle conditioning.
Only recipe I use to make ginger beer. I’ve been coming back for a couple years and I’m still amazed that it’s not at the top of the search results on CZcams. I also recommend adding a couple black tea bags before the first fermentation.
pretty much followed your recipe. Did 7 litres and a kilo of brown sugar. it's taken a bit longer here in NZ as we're well into autumn, but from start to finish 8 days. I'm properly smashed on your delicious ginger beer and it's not even 2.00 in the afternoon! I doff my cap to you sir.
lol, doffed in return kind sir - I'm glad you like it! I, and many of my friends, have tried different sugars and all come down on white sugar tasting the best - give it a try for your next batch - or even half white, half light brown sugar? At least the experiment doesn't taste long - it still amazes me that you can get such great tasting alcoholic drink in not much more than a week. :-)
Kevin Pugh Made a 2nd batch, stuck to the raw sugar, smashed up 50gm of lemongrass into it, even better! brewing season over now for 3 months as it's too cold in the house. roll on spring!
Great to hear :-) A friend of mine also did the lemon grass addition - he loved it too. You know that if you go to a brew shop you can get a brewbelt to go around your fermenting container - year round brewing!
Kevin Pugh , mate I'm not some kind of beardy weirdie! I like things seasonal. I've got big vats of corn and molasses fermenting slowly over winter. Built a big arse copper still about 6 years ago. Nuclear mate!
@@cfcuker lemon grass sounds really yummy in it. I would imagine a complete stalk in the bottle would look really cool too
This is my go to video for ginger beer living also in Thailand i can relate, last time i primed at the bottling stage best results was 2 more days and stop the yeast or it gets a bit strong to taste.
Best Ginger Beer recipe and video on the web. Thanks!
I have been using this recipe 2 years in a row, everyone loves it! Thanks man!
Thanks a mill Kevin! This recipe has gotten me through a hard booze lockdown in South Africa. Recipe is spot on and will be my drink of choice even after lockdown. I added half a chili pepper to the brew, gives a nice kick. Cheers
This is exactly... well.. almost exactly, how I do it. Would recommend 100%
i brewed this to your recipe but blended the ginger. this is easier to process but takes longer to strain later. i just tried my first pint, it taste a little harsh on the ginger but is very strong like wine. three pints of this and you are well squiffy! thanks for the video, i will def be brewing another batch.
Thanks for this - living in South Africa during Covid Lockdown - and all bottle stores closed - so this should go down a treat!
Lol, I think everyone is making this, instant yeast sold out everywhere...
Ha ha haaaa Mandy😅😅😅
Same here in Thailand - bring on the ginger beer!
Thanks man! My great frandfather made a savage ginger beer with no alcohol apparently so i'm the keeping the tradition alive ( with alcohol) haha. Lovely sunny day in the country side here in ireland and folowing your recipie :)
😅😅😅
Hi Kevin, are you from Thailand? I live in Thailand currently and as of today, they have extended the alcohol ban for another 30 days (containing coronavirus reasons). Cheers for this great recipe mate, I'm literally running off to the shops now to buy the ingredients haha!
Hi Kevin, this is simple & foolproof, even I was able to make it! And it tastes incredible!! Thanks!! Turned out with 5% vol. Next batch to follow this week.......
Glyn Edmonds What will we do if we want more alcohol content
Ace video, I am gonna try this next week. If cookery shows were this good on the tv I would watch them. Thanks Kevin.
Made a batch, I think that it is good. Carbonation didn't really happen for me. Not sure if I waited to long to bottle after the fermentation had slowed down? Tasted before bottling and the ginger beer was super dry. I used 20 ounce gatorade bottles as they were what I had and added a 1/4 cup of sugar to each.
Is there a reason you add the sugar to each bottle, instead of mixing it after you strain the fermented beer? I am doubling the recipe and am going to put it into 500ml size bottles. It will be a pain to add sugar to each bottle and then to make the fill level the same, so they all taste the same.
What is the difference between alcoholic and non alcoholic in terms or process.
Thanks, great informative video by the way
I was looking for a good, easy recipe to try, looks like I found it! Can't wait to get this started 😁
finally I found something simple that I can try at home myself. I see some recipe add spices like clove, nutmeg, cinnamon, and also things like Sultana, have you tried this before? I assume they would work here too
well done best video i have seen on ginger beer im going to try this for sure.Tks so much
Hi there, great vid. I'm living in Thailand and plan to make some ginger too. I purchased a 6 litre plastic clear plastic , big screw lid, and tap at the bottom of the vessel. B295. I've made ginger beer on a small scale in the uk before, I added a range of ingredients to a mix not dissimilar to yours. I've added star anise, cloves, chilli powder, crushed fennel seeds. Chilli give it a nice kick. Where are you? I'm in Kanchanaburi. I first saw the Thai ice bucket, then the spirit house and thought Thailand! Spotted the Leo a bit late. All the best.
I loved watching your video. I liked the way you do things. it seems a mess. But, the end results is a great beer and a good laugh. And my friend not much can beat that. Thanks for the recipe. if I could give you a 1000 thumbs up I would.!
Kevin, I absolutely Luv your recipe. I'm onto my third batch of 15 litres with the relative amounts of the ingredients. But I've had no luck getting it to carbonate.
I was wondering if you have any tips.
Cheers
This is a late reply so sorry if you already know the answer to this, but basically inside the vessel you're using for primary fermentation the yeast will ferment out until it reaches it's alcohol tolerance and not much further. You need to make sure you're not accidentally fermenting completely dry basically. After primary fermentation you can add about 20 gram of sugar per 100ml of brew to the final bottle that you're putting your brew in to carbonate (leave the bottles out on your counter for a day or two afterwards before you chill it)
Toma22a - no not really anything like wine. It has no grapes, is ready to drink in a week (wine takes many months), and it is carbonated. It is also only half of the strength of wine. It is Ginger Beer.
Thank you!
Hi Kevin. I tried your recipe this week and today i bottled the brew. It tastes awesome :)
Glad you like it! 😀
Cheers mate, just made this during the lock down. Already got second batch underway. Very nice, we chucked in a scotch bonnet into ours for some extra kick
I reckon you could be even lazier if you wanted and just chop the lemon up like the ginger. I think the boiling and then the steeping overnight would probably be enough, rather than grating and juicing separately.
Hi mate.. thanks for the recipe . My brew only took 3 day. WTf ?
Any chance of making the dreaded methanol with a good quick brew ? 😬.
Thanks again for sharing.
if I use 2x 10liter water bottles, will it change the fermentation process because of the extra air? I can't seem to locate 6lt ones?
Hi. Thanks for a great video.
My ginger beer has been fermenting for 9 days and there is still a little fizz and the baloon is still inflated. It is Autumn but in Africa, so really not that cold. A bit worried about leaving it too long. Can I bottle now and if so is it still safe to drink?
Thanks so much.
If I want to make 24l do I add 4 top of wine yeast
Can,t I just put the whole lemon in the blender and pour it in the pot after?
What if I use orange instead of or combined with lemon?
try it and see and let us know the result. sounds yummy Especially if you harvest the orange straight off the tree... it might even bring a few wild yeasts with it
I like your use of words " swifty " by then there is a lot of alcohol it
Hey, i can only get access to lalvin ec1118 champagne yeast. Has anyone ever harvested their champagne yeast for another batch after bottling? I have a great wine recipe that use where i use it up to 3 times. Also im trying this with indian ginger as thats all i can get hold of
Hi,
Thanks for the video. Okay, I am brewing my first batch, and it has been fermenting for 9 days, and it is still bubbling alot. Not sure what to do. Do I wait until it has stopped bubbling, or do I go ahead and strain, bottle and add suger? I would think with the amount of bubbling going on, that could lead to a nice messy explosion if I do that, but not sure.
If it is still fermenting you need to wait; it's no problem, just more time... I guess you must be somewhere a lot cooler that I am.
Thanks, and it turned out great. Nearly, put and eye out with opening one after a week in fridge, other than that it tastes great. I am in Texas, winters can be very cold and everything in between ;)
Just tasted mine after 6 days and it tastes very sour with no taste of ginger. Any idea what could have gone wrong?
My container only holds 5 litres. Will that much difference?
loool beating the hill out of the ginger is funny. Will done. Thanks a lot. 👍🏼
love it carrots and water just love it bloody brilliant
Hello Kevin Pugh - fantastic video - I can tell you that you have taught me a great deal. I never seen anyone mash the ginger with a mallet. I haven't got a wooden mallet but I do have an aluminum meat mallet which I believe will work well. My question is - where do you get your wine yeast in Thailand? I am also in Thailand - in Chiyaphum - and can not find wine yeast. Please help.
can you order it online for delivery to you?
I order off ebay
@@KevinPughCM I just ordered some stuff from USA duty free into Thailand up to 1500 Baht
I want to try it
I cried from laughing watching this video.Trying it atm!
When i am going to open the tap of plastic bottle, omg, the tap is flied in air very badly. Pls tell me what to do
Cool video! i think from your video i learned where i messed up! Wish I had saw it sooner!
Which drink must I drink while making the ginger beer?
YES, absolutely, lol
I’m on day 8 and the ginger beer is still bubbling! I’m going on holiday tomorrow, is it okay to bottle it before the fermenting is complete?
How did you determine the 6% alcohol? I didn’t see any specific gravity readings before or after fermentation.
simple and and think its easy to brew with makeshift equipment, thank you.
I followed this and came out with an alcohol content of 4%. I removed it from the fridge and am hoping the yeast will kick it up a notch...thoughts?
justintime_615 What will we do if we want more alcohol content
Adding more sugar of whatever sort in the initial brew will raise your % as long as there is enough yeast to convert the sugars, this will also change the flavor.
Rob Gillan thank you
I like this guy
Great video mate, did you buy your bubbler and cream of tartar in Thailand ? If so where ?
It looks like you're in Thailand with the Spirit house and Leo! I shall be giving this a go. ขอบคุณม่กครับ
Hi, Kevin,, I have glass bottles from making beer from years ago. Is there a way I can use them without having the bottles explode? Maybe if I don't add the sugar at the end. I know you said the sugar makes for a more sweeter taste. I was going to make moscow mules with my ginger beer and don't know if I needed the sugar for the sweetness in the final step in the bottling process. Thanks , Enjoyed your video. Oops , I saw another comment on the glass bottles. After seeing that comment would it be okay then to use the sugar? I am pretty sure they are beer bottles.
Glass beer bottles will be fine, they are designed for pressure. Most of the added sugar gets fermented and carbonates the bottled brew, it isn't sweet. If you don't add any you'll have no carbonation. Have fun!
Proud of my principal
Hi bro.
I have done brew.
And i fermented 50 hrs.
Can i now Bottle it and drink it ?
That sounds a little quick to me. I live in tropical Thailand and it is normally about 4 or 5 days to fully complete the ferment. Have a taste - if it is sweet at all then the fermentation is incomplete.
Kevin your video is Amazing! I'm brewing a batch of 'Squiffy' as we speak. But I have some questions for you.
1. I added too much sugar about 800g for a 5 L brew. What will happen. Will this ruin the brew, What can I do to save the batch?
2. I live in Dublin and my flat is about 20-23C atm. I've chosen a wine yeast that should be able to handle low temperatures but is this too cold for this recipe?
3. When reusing the yeast for the next batch. How much do we add, still only one tea spoon?
Thanks Kevin!
Did you ever figure it out? I'm about to do my own batch and wondered this myself. if it's more sugar will the alcohol content be higher. and wine yeast vs champagne yeast.
Yea the first batch wasn't great, tasted more like Ginger Wine but I added to little sugar to the bottles as well. I Followed the recipe properly the second time and it worked great!
some yeasts dont respond well to very high (or very low) sugar levels. you have to find the sweet-spot (pardon the pun!)
"you need to wash the ginger really well" *short dip into water* xD
You dont need to wash ginger 'really well' when it is organic and it than has of course wild yeast on it.
great video, best one ive seen after watching a few and downloaded your pdf. will make this as soon as poss and let you know how it goes. cheers.
Dislike for the "no sterilization needed". You definitely want to sterilize. That is the #1 thing you absolutely need to do.
Can I use dried ginger? Can I also use dried ordinary yeast or should it be wine yeast?
I really don't see dried ginger working well... I've tried bread yeast and it was vile. You need wine yeast.
I think I messed up I didn't know I was to put water in the bubble lock. It's a day and a half now and was waiting for the bubbles there is plenty of bubbles in the bottle OK. I have but a little water in now perhaps it too late
it'll be fine. It's hard to kill the yeast!
Thanks for sharing! i will be making it in a few days :)
Nice one!
Instead of adding yeast, I did a 2nd fermentation from ginger bug. I'm going to try bottling it with your method (adding sugar). I just don;t know if I should wait for the 2nd fermentation to stop before bottling (usually bottle after 48hrs...while still bubbly). Any thoughts?
Carla, do you remember if the ginger bug brew worked well, would like to try the same thing... thanks
Well did it work?
what about putting the ginger beer in to glass bottles instead of putting it in plastic bottles ?
Hi Josh, that would be fine if they are glass bottles designed for high pressure (such as beer bottles). I just use plastic because it's cheap and easy, and I can feel when it is pressureised and hence carbonated.
+Kevin Pugh you can use the Demijohn right? I have loads of them.
Great video, I'm just curious how this can be 5-6%alcohol as I have seen other similar recipes say it comes out to 1-2%
This recipe ferments the sugar through properly, and uses enough of it...
they must not have used yeast, there is yeast naturally produced on the ginger which makes it a little alcoholic but needs yeast to get the numbers up.
Isn't that a hell of a lot suger for the bottling?? Wouldn't that make bottle bombs? Can someone convert it into grams for me please?
i followd the same ressapy but did it in a four leter bottle and i just added one leter in the bottle after
Austin Duff haha ressapy... haha leter
Hi recipe is great and taste great but the alcohol content definatley stronger than 6 percent how do I prevent my brew from becoming to strong cause after 3 glasses it feels like I am drinking something stronger than hard spirits
would regular dry bread yeast work?
No - I tried it once and it is the only foul tasting brew i have ever made! Get some wine yeast...
I've made it with instant dry yeast and it was fine. I did proof the yeast first.
Graham, how much % u get with the dry yeast?
Thank you for the video.
What’s the sign with air wick that shows me it’s ended and ready
it stops bubbling or the bubbles slow right down
What is the shelf life of the beer after being bottled?
it depends how fast you drink it ;-P
i'll give this one a go.
Why didn't you do heres one I made earlier instead of using the water and carrots stuff? Come on man!
I found that was a waste of time too... makes you wonder about carrot beer instead... 🤔
I'm no expert but isn't it more like wine?
i'm on this cheers buddy
Thanks My Man
Was from homepro, by the way.
Is it ilegle to make alcohol in Thailand?
Fermenting is, but small-scale beer for home consumption no. Illegal to sell, of course.
I meant distilling is, not fermenting!
How do u verify and confirm the alcohol %age
By drinking it! Not exactly scientific, but I know when I am tipsy and how much I have drunk relative to other beers of known alcoholic content!
can i use champagne yeast? or do i need to alter the recipe?
Green Pretzel champagne yeast works great
Bakers yeast works too...
Kevin, can bread yeast be used?
NO - I tried it; it tastes foul! get some wine yeast from somewhere.
Would a digital scale in gr. help?
Not necessary but is more precise of thats your thing you can use to dial i the recipe to your taste
A knife to cut ginger?
Imagine that.
how much alcoholic it will be sir
between 4-6%
what is the alcohol %?
nevermind sorry
Can you use bread yeast with this recipe?
VJ Vijay Iyer that depends, are you making ginger bread?
NO - I tried; it is horrible!
Home brewing in thailand... be carefull haha
Made in thailand
I'm guessing you're in the far East. Whereabouts?
In Thailand