This recipe is for my metric friends: (I rounded off the values.) 1 gallon water = (3.8) 4L water 8oz molasses = (236) 240ml molasses 8oz sugar = (226) 230g sugar 1oz powdered ginger = (28) 30 g powdered ginger 1 ginger root (diced) 1 lemon and a little bit yeast after the boiling You're welcome! :)
if you try this, please learn from (my) mistake: filter well before bottling this. I took a paper towl and strained it through, but only for one bottle as it took a while. For the others i didn't. Now that one bottle was wonderful when opening it, the others however double as a fire extinguisher, as they don't just bubble and foam over, but shoot foam everywhere. in your face? yes. All over your shelf? yes. Across the goddam room all over the walls, and even into the next room? Yes. Did i slip on the floor afterwards? yes. So it tastes wonderful, try it, its little effort and cheap and easy to make (look for beer bottles with a flip top thingy) i can highly recommend you try this
I use the swing top bottles too. 8 500ml bottles are about a gallon. Refrierating the bottles of ginger beer after fermenting 12 to 24 hours keeps them from becoming fire extinguishers.
In the past it was common to use "ginger bug" as well. A lot of farmers would make this instead of running to the brewers because they lived too far away. Ginger bug is essentially ginger, sugar, and water. Ginger naturally attracts good yeast from the air. Essentially, have a thumb sized piece of ginger with three tablespoons of sugar with about a cup of water. Let it sit 1 day. Then add a small piece of ginger and sugar each day for 3 days. By the third day, you should notice some bubbles. That is the alcohol. You can then put it in the fridge and just add a little ginger and sugar each week. Then you can just use it like the barm. This style of beer is actually a traditional "ale" rather than the lagers most people drink today. Hence where "ginger ale" came from.
Industrialization was definitely great in that it drove prices down, made products more available, as well as saved people time, and gave people the chance to buy a known, consistent flavor. The downside is now people rely on mass-manufactured goods so much that we seem to almost be on the brink of forgetting how to do things for ourselves. I think this is why channels like this are so incredibly important, so that we can preserve history, and increase our own self-reliance. Besides, if you know how to cook things yourself, you can actually make food that suits your tastes far better than any fancy restaurant or name brand item. My friends always asked me why I never went out to eat, and so one evening I prepared them a home cooked feast, and all of them had the same reaction of, "OMG... I didn't know food could taste this good!" I prepared each person's meal to suit their particular taste, and afterwards I offered to teach them how to make the dishes they so enjoyed. Best part is, most of it was 1/4th or less the price to make at home you'd pay at a fancy restaurant. They no longer ask me why I don't go out to eat. Especially homemade maki rolls. It's so cheap to make your own, and as long as you have good ingredients and keep your knife VERY sharp and lightly coated with olive oil, it's a cinch to make... actually, that applies to many foods! Get a high quality high carbon steel kitchen knife, learn how to sharpen it with proper high grit ceramic stones (I like 3,000 and 8,000 grit), and hone it on a quality leather strop. If you can't push-slice a tomato so thin that you can read newspaper through it, your blade is dull in my book.
Love this connent, you are so right. I had my kids standing on step stools rolling pie and pizza dough, making wontons. We took them to Williamsburg, taught them real practical stuff. Good family fun and they learned some interesting things.
Yes. We need to all do our part and preserve this knowledge, so we can pass it down to the next generation. Or else they will just be using calculators without really learning the math!
I concur. DISCLAIMER: I'm not a vegan, doubt I'll ever be one either. However, I'm not afraid to try vegan products that I can make at home . For the past year, or so. I've been making a vast majority of the food I eat at home. I've made 100 percent of the plant based milks that I put in my coffee, or cook with. Why? FLAVOUR!! Flavour is KING,Queen, and the whole darn court! Cost savings, increasing my self reliance, and it also reduces the amount of preservatives that I ingest. So far, I've made plant based milks, yoghurts, tofus, pickles. sauerkraut, breads, and condiments. I'll not bore you with each individual item.
I grew up in the Appalachians and my dad used to make sassafrass tea when I was a kid. This video reminds me of him. Thanks so much for bringing back the memory.
Dad used to tell the story about his grandmother's bathtub beer bottles exploding and making the whole house smell like beer. This was during Prohibition.
It's funny. You could buy malt extract at the grocery store. It was say...Warning, do not add to hot water, do not add yeast to this product. Pretty much how to make beer, but so they legally covered themselves. But you were allowed to make wine and beer at home. Just couldn't sell it.
I love making ginger beer and always like new recipes. One of the things I like about it is nothing goes to waste. If you take the pieces of ginger left over after boiling and coat them in sugar, they can be dried and make ginger candy out of them. I have even added the leftovers to ginger bread for a unique twist.
1 gallon Water 8 oz Molasses 8 oz Sugar 1 oz Powder Ginger 2 oz Fresh Ginger (diced or mashed) 1 Lemon (squeezed and zested) Step 1: Add all ingredients to a large pot and boil for up to an hour. Step 2: Let pot cool to blood temp, then strain and keep the liquid. Step 3: Add yeast of choice and let ferment at room temp for 12-16 hours. Step 4: Bottle fermented liquid and refrigerate or cellar immediately. Note: Sorghum is a great substitute for molasses. Its flavor is a cross between honey and molasses.
Pastuerization temps are 160F - 180F. I once tried to get stronger flavor lemmon grass tea by boiling for a long time, maybe 20 minutes. The result was much weaker. My thinking, If you are using a thermometer, go to 180F, then allow to cool. If no thermometer bring to a boil, then allow to cool. Myself, I'd probably ferment 3 days on first trial to get rid of most of the sugar.
@@caseyoutdoors3897 id assume enough that you wouldn't want to drink a half dozen bottles any where between 1-6% depending on the yeast and how much it ferments. Id say no more than 3% if you fridge them like he says.
I would probably pitch the yeast at 70F to 80F - check the yeast packet. And keep your fermentation temp around 70F (no less than 65F) (no more than 85F) a stable temp is best, no swings from night to day. You can use a hygrometer to measure sugar and estimate ABV, but my guess is on a 3 day ferment, would be a max of 1% to 3% ABV. In Britian they let school children brew this probably with less sugar and wild yeasts. "Ginger Bug" mentioned above. Googling shows that 1 lb sugar is about 1045 OG (yet here we used molasses and sugar which would have less fermentable sugar than pure sugar) and since the brew is really sweet afterwards my guess would be 1020 FG
Oenologist and Alcoholic Beverages Technologist here, and you mentioned the most important thing people typically fail to realize, and that's that beer quality is, indeed, inherently tied to your water quality! Excellent video in all, but I reality wanted to emphasize that point. Kudos!
@@wildturkey5838 very much so. Depending on what minerals are present, that will actually determine a good bit of your flavor profile. In fact, some areas have such soft water, home brewers have to add minerals to the water to make a good beer - especially if they're trying to make a specific style or even clone a particular beer.
@@zacknicley8150 typically quite low, but it depends on a number of factors; amount of sugar used, amount of time allowed to ferment, etc. Generally, bottle conditioned soft drinks have a negligible amount, like kombucha. This could potentially be in the low single digits. Again, depends on a number of factors.
I LOVE this video as I love all of your videos! My family is from Germany and they made their own beer and wine, they actually had a winery. They lived in the Black Forest and apparently they stored all of their bottled beer in a cold stream. This was the beer that was for home use. Germans love their beer. They also had other refrigeration methods that I didn't quite understand using ice and salt in some special cellar. We are talking about the early 1900's and 1800's and cold and rainy Germany. I spoke to numerous old (and since passed) relatives (I am 66) and this was apparently common practice. This may add a little information to "How they did that..." information.
Greetings from Germany! I was surprised that there is no English Wikipedia entry for "Eiskeller"/ice cellar. They were very common before the invention of the refrigerator, not just in Germany. There are some pictures and illustrations on the German page that give you an idea on how they looked: de.wikipedia.org/wiki/Eiskeller Basically, ice cellars were some specially constructed large cellars in which they stored huge amounts of ice to last a year or more. Large chunks of ice were cut out of frozen lakes in the winter and stored in the cellars. Salt was put between they layers of ice so that the would melt together and form one solid block. Ice was even imported and exported throughout Europe.
Your comment remind me of what my mom said of how they used to store meats and other products that need cool to cold temperatures. I’m from Taiwan, my mom said they use to submerge what needed to remain cool in a cold stream as they didn’t have refrigeration like we do now.
@@SomePotato When I was a little kid I would accompany my grand father to the ancestral farm were his cousins had blocks of ice for sale that had been frozen in a cellar bellow a shed. The blocks were separated by sawdust and would be available throughout the summer and well into the fall. People who did not yet have electricity still used ice boxes in the 1960's.
My granduncle taught me to make malt liquor in a butter churn,with malt syrup and bread yeast.We bottled them up in 6oz glass coke bottles with a capping press! If you got in a hurry and bottled up before the yeast was through , things got LOUD in few days!Sometimes they explode on opening and hose the ceiling lol so we had a yard only opening policy! Do not know the 'proof' when finished but two of those lil'bottles would get you knee walking and climbing the grass lol.
"Sometimes they explode on opening and hose the ceiling lol so we had a yard only opening policy! " just happened to me and should know better my grandfather and then myself bottled our own root beer .
@@coolcat1530 I've also heard safrole, the carcinogen that is found in sarsaparilla, is also a precursor ingredient for ecstacy. However, it can be extracted from the sarsaparilla tea by chilling the tea down to near freezing.
@@coolcat1530 Really? It's been banned in Canada forever, so I'd buy a case every time I went south: haven't been able to find it the last few trips and was wondering why. Alcohol causes cancer too: too bad these things get out of hand sometimes. [edit: just took a good look around the interwebs and found that it was banned in the 70's and the stuff I was buying was never flavored with sasafras: it appears that it's just gone out of style more than any legal issue... Too bad: comparing it to root beer is more obvious than any Pepsi challenge in my opinion.
@@Puffie40 I thought to manufacture ecstasy they used the root ball from the sassafras tree. I understand that those trees only grow in SE Asia places like Viet Nam.
Recreational brewer here. This recipe reminds me very much of a recipe for small beer from George Washington's notes before he became a general, from the early 18th century. I often used Lyle's Golden Syrup as it was similar to what first molasses/treacle was "back then." I found that in upscale fancy grocery stores. I believe the reason that the bottles don't explode (generally) is because the sugar content of these beers is so low that when the yeast runs out of sugar to eat, it stops producing CO2, and thus will not pressurize the bottle any further. The action fizzles out. Instead, it will just have carbonated the beer. If you want to avoid the potential of an exploded bottle, or a "gusher" (when you pop the cap/cork and the beer forcefully and mightily erupts out in a jet stream) you can simply let the beer ferment for a few days to a week, then when you bottle add a raisin or two (per the original recipe - or a pinch of sugar) for carbonation. The additional little sugar will wake up the yeast and make them produce some additional CO2 to carbonate...and you significantly lessen the chance of exploded bottles or gushers.
I think it's more to do with being under pressure, the CO2 that is produced dissolves more easily into the water in the beer at higher pressures, I believe. When you open it, it equalizes the pressure allowing the CO2 to rapidly expand inside the water and float away - with vigor!
A pound of fermentable sugars per gallon is far more than is needed for carbonation but you may be on to something. I've had ginger beer of slightly higher sugar concentration ferment completely in less than 24 hours. I used yeast nutrient, so that may have helped, but if the fermentation in this recipe is similar to what happened in my example, there may end up being *just* enough sugar left to carbonate the beer.
@@3nertia CO2 is also more soluble in water at lower temperatures, which is why the refrigerator was helping as Jon in the video said. It actually helps carbonate it better
The lemon is there to brighten the flavor. It's a very old cooking trick. If you have ingredients with little acidity, you add something acidic (lemon, vinegar etc). Whenever your dish tastes flat or dull, a little dash of acidity will elevate the flavor and brighten things up. There's no need to add much - just a dash will do. Apparently they knew back then.
a small splash of white vinegar is really good in some soups, its good if you add vinegar or a vinegar based sauce to veggies on a sandwhich. the acidic cooking trick is why 90% of sauces have vinegar as one of the top ingredients
It also helps the yeast start fermenting better in a slihtly acidic environment and it can prevent unwanted yeasts or bacteria taking hold. In other items, the lemon jucie acts as a preservative, agajn the acidiy helps hold back unwanted yeasts and bacterias and then ruining your product
I wanna find something, anything to be as passionate about as this man is with historical foods and food practices. He radiates happiness like Bob Ross, you can tell his life has purpose.
Scratch-made ginger beer has been one of my favorite culinary adventures. I used champaigne yeast, molasses, and some lime juice to get a flavor I really loved. I also doubled the ginger, because ginger is fantastic.
I’ve been trying to prefect my recipe to get it as close to crabbies as I can. 😉 I have the flavor down, but still missing the bite. I’ve used both fresh and powdered ginger, but it doesn’t leave that after taste spiciness I want!
A lot of people I have met who lived in the mountains of northern BC, made variations on the theme of green beer. Some of which were not bad. Most were better if bottled and aged in the root cellar. I was told by an old Polish fellow who made beer, wine, and vodka, that the big five gallon glass jugs he used would occasionally explode in the summer. We had no electricity, so no fridges. The Polish fellow even grew his own hops. His beer was the first beer I had ever had that contained no hops, at all. I was most surprised as I thought the hops taste was the normal taste of beer. I was surprised and had to learn to like some of it. Ginger beer, required no taste adjustments to like. He made wine from any eatable berries that grew in the mountains, especially black berries and goose berries. I don't care for goose berries but he made a very drinkable white wine from them. White with a slight green shade, very like the goose berries themselves. The European hermits up there were much better at booze making than the Canadian and American hermits and prospectors.
the poles in england are pretty adept, i've seen ornamental cherries havested in towns for booze manufacture, plus end of market fruit throw outs etc. some fish the river for a freshwater fish takeaway, you allowed to take 2 fish in season, per day. i think it would be a pole, the last human on earth
Chris Fryer I was amazed at the things this fellow knew and or figured out how to do. Like my grand father the farmer, he never spent a single unnecessary penny on any thing and wasted nothing.
Such a wonderful presentation, Jon and crew. So enjoyable it would be easy to miss how scholarly the translation of these old recipes are. Without the work of Townsends, only historians would know the actual ingredients.
@@crazyeyes8962 I am asking if 'pro tip' meant a tip from a professional. To answer your question, I am not aware of any prerequisites for common sense.
I think one way you can prevent the bottles from exploding would be to take them after a day or two of fermentation in the bottle with the cap sealed, and then put them in a pot of hot water which is heated to about 120 - 150 degrees F. The water should go far up the bottles but not all the way up to the cap. Basically you can kill yeast at about 120 degrees F. If you heat up beer or anything w yeast in it past about 160 degrees then it will alter the flavor typically in a bad way. Probably in the olden days if they did this they would have watched the water in the pot to see when it started steaming and tried to hold it at that temperature, because that will be about 120 - 140 degrees. Thats a trick you can use for preparing mushroom substrate without a thermometer.. anyways that would kill the yeast while preserving the carbonation inside, just leave the bottles in water that temperature for like 30 min to an hour. The advantage of doing it this way would be to preserve as much sugar as possible in the brew without letting the yeast ferment it, so that the brew would taste sweet. After you ran it through this process it would no longer be able to ferment so should be shelf stable indefinitely, leave the top sealed on the bottles the entire time and should remain carbonated. This process will increase the pressure inside the bottle, but I've done it before with beer and apple cider in sealed glass bottles and they don't break. It will wear out rubber/silicon bottle tops though if you do this, but if you used corks w wires that should be usable indefinitely. If you use ceramic bottles like homeboy here then you want to make sure they are thick enough, through trial and error. Either way put a towel over the pot when the bottles are in the pot, to prevent glass flying everywhere if a bottle actually does explode. Btw you may need to wait longer than 1 or 2 days for initial fermentation in the bottle but depends on the ambient temperature they ferment at.
I rarely comment, but I want to chime in to say how much I enjoy your presentations. In a world that appears to have gone mad, it allows a few minutes of sanity to creep back into my life. Thank you.
When I want to make fermented soda I usually start a Ginger Bug a couple days beforehand. Just finely blended (clean) fresh ginger, water and sugar. It'll take about 3 days to get nice and fizzy, and can then be added to the actual intended "Beer" to act as a fermentation starter. I'll then let it ferment in a large container at first before bottling it, so most of the carbonation will already be done and not pressurize the bottles unduly. After bottling it should be kept in the fridge since this slows the fermentation to a crawl and will stay good for months even when the bottles weren't sterilized beforehand - they just need to be scrubbed and rinsed thoroughly. And while these stoneware bottles look really nice glass bottles are way safer since they withstand the building pressure more readily.
@@SomePotato You can do that, and that'll halt the fermentation process, all right. But you have to heat the whole bottle through to at least 60-something degrees for a few minutes to really be sure everything is dead. And ideally you want to filter your drink before doing so, or you'll still have a bunch of dead yeast in your fermented drink. And of course your bottle might crack or explode during this process. In my opinion, nothing you can make at home is worth the trouble, simply because it's so easy to just make a new batch. Just learn to not make more than you can use. For companies it makes sense for consistency, ease of distribution and shelf-stability, but they have giant industrial filtering and pasteurization systems, bottling systems and often then will re-carbonate their drink prior to or during bottling, simply because they don't need to pasteurize in the bottle, they can do so in a big vat. None of that is feasable at home. 🤗
No rinse sterilizer for beer brewing is also very inexpensive. You can rinse your clean bottles in it and then bottle the beer without worrying about rinsing them out.
I make ginger beer all the time. I’ve made it with just powdered, just fresh grated and a mixture of both. Using both gives you a much fuller flavor. Same thing with the lemon, it might not add a lot of flavor, but it taste much better with the lemon. It brightens it up so much. You can also add a small piece of rock sugar to each bottle instead of a raisin Champagne yeast works best for ginger beer. It gives it a smaller bubble. After you bottle it, make sure you refrigerate it or use bottles (I use the glass snap on ones) that you can release pressure on, I have had them explode on me before!
so cool! Thanks for doing all this research for our edification. This is really what history is all about just reading stuff and trying it yourself. After all we're never going to find a pristine cask of 18th century ginger beer so all we have is taking our own crack at it.
I've been following this channel for about a year now. I've never looked at the older videos, just whatevers new and I was surprised to find a ginger beer recipe here. I love ginger beer. I enjoyed this. Thank you.
I love this channel, I hope no commenters ever stop the videos, this is my favorite channel on history, and living history. Your really making an amazing contribution to the world with this. Hope it just keeps going. I stumbled on this channel, after already being a history buff. I think it was a recipe that brought me here. I love ginger beer, and I really hope to try this sometime.
That cultivar of lemon is super modern. The lemons they would have used during the 18th century would have been smaller, the size of key limes, and greener. They also would have been more sour and bitter.
We *just* did this with a box of apples we were given. Boiled the apples for about 24h to get all of the flavor out of them and just used bread yeast. Worked perfectly!
Grandmother always made Ginger Beer with molasses and brown sugar. The molasses has B vitamins and Iron, the lemon adds vitamin C.....Grandmother always said it was good for us and she was right...they knew stuff back in the day !!.....In winter she would add some cayenne pepper to the ginger to warm us up...certainly packs a punch !!........Don't discard the ginger shreds if you use fresh root ginger....boil them up with an equal weight of sugar and make Ginger Jam...delicious on toast, added to the mix for fruit cake or spoon into a mug and pour over hot water to make Ginger Tea, great for colds or soothing stomach ache and nausea .......food, drink and medicine all in one !!!
if anyone is curious about bread yeast for brewing, i'm currently brewing mead with bread yeast, and thus far it seems to be coming along nicely, the bubbles are still coming up so the yeast is still active about 3 weeks of fermentation. come around early December it should be almost done and i can update you all on its progress. Im new to the brewing community, so i would like to thank you, james, for a very well informative and easy to follow video. your videos are all very warm and welcoming, so thank you.
so to make it a little less of a wait, im making 2 batches of this ginger beer, one with bread yeast and one with brewers yeast, its all been prepared the same way, just different yeasts. ill update you all tomorrow.
sorry, i completely forgot. about the gingerbeer, there was no discernable difference between the bakers and brewers yeast. about the mead, it taste absolutely disgusting. i must have done something wrong. sorry for not getting back sooner.
gmzaka hope you didn't toss your mead. It can take more than a year of aging for it to be drinkable after primary fermentation is finished! It's possible it might have been infected or brewed too hot, but because honey has barely any nutrients compared to malt the yeast are more stressed than when making beer and its quite often just awful tasting while it's "green" (unaged). I have a few batches of meads and wines that I thought were undrinkable, that ended up fantastic just by long aging in the shed. Don't give up! Home-brewing is really rewarding, if sometimes quite frustrating!
I made several gallons of apple Mead with bread yeast years ago. At first it had a lot of off flavors to it. Honestly, it wasn't enjoyable to drink but after aging for about 10 months or so it was amazing.
You always have great content. I love seeing the energy coming out of you as you speak about each subject. I truly get the feeling that you truly enjoy what you do, a true historian. Keep up the good work.
I find your channel fun and informational/educational. We need more people to preserve, document and archive our ancestors ways of life. Please keep up the good work.
I'm glad I found your channel, I only regret not finding it sooner, you've made many fantastic short films the story of Maggie was one of the best films I've watched on CZcams.
Michelle, try to remember, during the covid19(84) plannedemic scamdemic, that there is NO pandemic. The true numbers do not compute to a "pandemic". It is all a demonic orchestration. Videos like this indeed get us away from the perpetual lies.
Commenting on a two year old video, why not? Just made this recipe and am enjoying it immensely, with a few tweaks to suit my personal taste I could have a repeat favorite. The comments section was also very helpful in this endeavor, now onto the spruce beer.
Yeast stops working, when the pressure is high enough. So if the bottles are really strong and really tightly closed, it should be possible to store ginger beer over quite a long time. I have a steel pressure barrel that does just that for cider. It starts fermenting just a little bit, and then stops. The cider is still sweet, nicely carbonated and has very little alcohol, at least in the beginning. It becomes a little stronger towards the end, though. ;-)
Bottles have been known to explode, which is referenced in this video. The yeast typically stops working when the food (sugar) supply is finished, or if environmental conditions (temperature, pH, etc.) exceed optimal values. Pressure isn't noted to be one of these values, thus the exploding bottle phenomenon.
If anyone likes a clearer beer, a old trick I use is adding in egg white(well mixed with some liquid) to the beer,before bottling, and letting sit for a day. Then you siphon off the beer, and you'll find many particulates will have fallen to the bottom of the fermenting vessel.
Thank you for sharing that. That might be what grandma used for that awful dainlion wine for settling. She made wine out of everything. Man, there's a lot to know about this stuff.
Wow! This video culminates a voyage into the past that began for me about 6 years ago. It so happens that my wife and I love driving to small out of the way towns and perousing flea markets. Several years ago I bought a small collection of saltglaze ginger beer stoneware bottles. Some are monogrammed, English I believe. My research indicates that ginger beer used to be highly popular and many breweries made it. Now I know why. It was quick to make and I suspect most of the bottles were served in taverns, not taken home. I'm going to grow ginger this year and experiment. Some local sorghum molasses might be interesting too. Thank you for doing this!!!!
Fantastic podcast! I've shared this with several family members. One who had a wine vineyard and won awards for the wine. They are making beer now. Thank you. Happy bottling, Debbie Lavigne
I have been entranced watching all the videos of making canoes, building bread ovens, etc etc. I watched ginger beer making just this morning, and watching again as I make my first batch. I make my own wine and bourbon and this will be my first batch of ginger beer. For my birthday, my 70th, I will be enjoying my first bourbon, which I made on my 69th birthday, and added oak char to enhance the flavor and ginger beer. Thank you so much, love your work.
One suggestion: list the amounts of the ingredients in the description, this makes it easier to copy them to a shopping list, especially for those watching on mobile
Love your stuff, and especially this video! After trying this out myself, and coming up with my own variations (I substitute honey or maple syrup for molasses, and LOVE using Key Lime juice in place of lemon), I've discovered that Ginger Beer is actually very, very good for your cardiovascular health and your gut biome. Thank you, John, for all you do!
This recipe is for my metric friends:
(I rounded off the values.)
1 gallon water = (3.8) 4L water
8oz molasses = (236) 240ml molasses
8oz sugar = (226) 230g sugar
1oz powdered ginger = (28) 30 g powdered ginger
1 ginger root (diced)
1 lemon
and a little bit yeast after the boiling
You're welcome! :)
I am sure the world thanks you. But this was 18th C. cooking,hence metric was largely unknown.
How much g are 1 dkg? XD it's a mertric measurement too xD
God bless lad
I love the name 😍! Quickmafs!! I guess that you are a conversions master!
*you're
I love watching this guys videos he's like the bob ross of 18th century cooking
Totally
Ha ha ha....yeah, good analogy. He is.
Well put!😁🍻
do you post this same comment on every video?
no
I just love this guy. He is like a colonial Mr. Rogers. Thank you Mr. Townsend for being so awesome and positive. 😁
Wont you be *hands ginger beer* my neighbor?
This is the perfect description of him and the highest compliment one can give.
I cant unseen it
I so agree! Especially given all the negativity in the world, binge watching this guy is just so wholesome.
Colonial Mr. ROGERS... dont know whether to laugh or cry 🤣😫 RIP
If you were my history teacher I would have stayed in school for my entire life.
But that... You'd... But
@@jamethlawthon5602 hahahah
Man, this comment hits home hard for me. :/
It's never too late to keep learning!
Hehehhe.😄😁😊😅
if you try this, please learn from (my) mistake: filter well before bottling this. I took a paper towl and strained it through, but only for one bottle as it took a while. For the others i didn't. Now that one bottle was wonderful when opening it, the others however double as a fire extinguisher, as they don't just bubble and foam over, but shoot foam everywhere. in your face? yes. All over your shelf? yes. Across the goddam room all over the walls, and even into the next room? Yes. Did i slip on the floor afterwards? yes.
So it tastes wonderful, try it, its little effort and cheap and easy to make (look for beer bottles with a flip top thingy) i can highly recommend you try this
I use the swing top bottles too.
8 500ml bottles are about a gallon.
Refrierating the bottles of ginger beer after fermenting 12 to 24 hours keeps them from becoming fire extinguishers.
Best comment ever. Can't stop laughing
This was hilarious...but why did you curse your room? Honorable is the Name of the Lord.
hahah oh thats amazing and unfortunate
lol too funny... a lot of animation in writing your experience
"I really like ginger."
Yeah bud, we know that you were thinking of nutmeg when you said that.
You sir, win 4 internetz and a smiley face. Best comment I've read today. And by far, the most accurate too.
I really like ginger...and garlic...and sometimes together...hehehe
Lmao
I liked Mary Ann better.
So because you don't like ginger, you assume it's the same for others? I love ginger.
In the past it was common to use "ginger bug" as well. A lot of farmers would make this instead of running to the brewers because they lived too far away. Ginger bug is essentially ginger, sugar, and water. Ginger naturally attracts good yeast from the air. Essentially, have a thumb sized piece of ginger with three tablespoons of sugar with about a cup of water. Let it sit 1 day. Then add a small piece of ginger and sugar each day for 3 days. By the third day, you should notice some bubbles. That is the alcohol. You can then put it in the fridge and just add a little ginger and sugar each week. Then you can just use it like the barm.
This style of beer is actually a traditional "ale" rather than the lagers most people drink today. Hence where "ginger ale" came from.
And I have to pay 24 dollars for a dozen beer? If I make it myself its practically free
@@MrKongatthegates it's the packaging and supposed uniformity of taste that you pay for.
Thanks for the tip. That makes this recipe absolutely perfect!
Bubbles are sign of fermentation and alcohol being produced, but the bubbles themselves are CO2.
Gary Hess u
Industrialization was definitely great in that it drove prices down, made products more available, as well as saved people time, and gave people the chance to buy a known, consistent flavor. The downside is now people rely on mass-manufactured goods so much that we seem to almost be on the brink of forgetting how to do things for ourselves.
I think this is why channels like this are so incredibly important, so that we can preserve history, and increase our own self-reliance. Besides, if you know how to cook things yourself, you can actually make food that suits your tastes far better than any fancy restaurant or name brand item. My friends always asked me why I never went out to eat, and so one evening I prepared them a home cooked feast, and all of them had the same reaction of, "OMG... I didn't know food could taste this good!" I prepared each person's meal to suit their particular taste, and afterwards I offered to teach them how to make the dishes they so enjoyed. Best part is, most of it was 1/4th or less the price to make at home you'd pay at a fancy restaurant. They no longer ask me why I don't go out to eat.
Especially homemade maki rolls. It's so cheap to make your own, and as long as you have good ingredients and keep your knife VERY sharp and lightly coated with olive oil, it's a cinch to make... actually, that applies to many foods! Get a high quality high carbon steel kitchen knife, learn how to sharpen it with proper high grit ceramic stones (I like 3,000 and 8,000 grit), and hone it on a quality leather strop. If you can't push-slice a tomato so thin that you can read newspaper through it, your blade is dull in my book.
^the above comment deserves at least five thousand likes.
Love this connent, you are so right. I had my kids standing on step stools rolling pie and pizza dough, making wontons. We took them to Williamsburg, taught them real practical stuff. Good family fun and they learned some interesting things.
Yes. We need to all do our part and preserve this knowledge, so we can pass it down to the next generation. Or else they will just be using calculators without really learning the math!
For examle, I refer to my young homegrown carrots as "carrot candy"!
I concur.
DISCLAIMER: I'm not a vegan, doubt I'll ever be one either. However, I'm not afraid to try vegan products that I can make at home .
For the past year, or so. I've been making a vast majority of the food I eat at home. I've made 100 percent of the plant based milks that I put in my coffee, or cook with.
Why? FLAVOUR!! Flavour is KING,Queen, and the whole darn court! Cost savings, increasing my self reliance, and it also reduces the amount of preservatives that I ingest. So far, I've made plant based milks, yoghurts, tofus, pickles. sauerkraut, breads, and condiments. I'll not bore you with each individual item.
This is the only man that can bring me down to my peaceful place after the worst day of all time
ikr My biopsy last Thurs was followed by a new Townsends video. Ahhhhhh relief
I thought I needed to watch something funny but this is working much better.
My thoughts are with you all. If I was a praying man I'd pray too.
Faith in humanity - restored! That's what I get from Townsends, too. It grounds and calms my soul.
new bob ross
I grew up in the Appalachians and my dad used to make sassafrass tea when I was a kid. This video reminds me of him. Thanks so much for bringing back the memory.
Dad used to tell the story about his grandmother's bathtub beer bottles exploding and making the whole house smell like beer. This was during Prohibition.
that's funny lol
It's funny. You could buy malt extract at the grocery store. It was say...Warning, do not add to hot water, do not add yeast to this product. Pretty much how to make beer, but so they legally covered themselves. But you were allowed to make wine and beer at home. Just couldn't sell it.
A women after my own heart.
I love making ginger beer and always like new recipes. One of the things I like about it is nothing goes to waste. If you take the pieces of ginger left over after boiling and coat them in sugar, they can be dried and make ginger candy out of them. I have even added the leftovers to ginger bread for a unique twist.
1 gallon Water
8 oz Molasses
8 oz Sugar
1 oz Powder Ginger
2 oz Fresh Ginger (diced or mashed)
1 Lemon (squeezed and zested)
Step 1: Add all ingredients to a large pot and boil for up to an hour.
Step 2: Let pot cool to blood temp, then strain and keep the liquid.
Step 3: Add yeast of choice and let ferment at room temp for 12-16 hours.
Step 4: Bottle fermented liquid and refrigerate or cellar immediately.
Note: Sorghum is a great substitute for molasses. Its flavor is a cross between honey and molasses.
Pastuerization temps are 160F - 180F. I once tried to get stronger flavor lemmon grass tea by boiling for a long time, maybe 20 minutes. The result was much weaker. My thinking, If you are using a thermometer, go to 180F, then allow to cool. If no thermometer bring to a boil, then allow to cool. Myself, I'd probably ferment 3 days on first trial to get rid of most of the sugar.
What is the percentage of alcohol after 1 to 2 weeks
@@davidbostock6776 Ginger beer is more of a soft drink, not an alcoholic beer. The "beer" part is mostly for the carbonation.
@@caseyoutdoors3897 id assume enough that you wouldn't want to drink a half dozen bottles any where between 1-6% depending on the yeast and how much it ferments. Id say no more than 3% if you fridge them like he says.
I would probably pitch the yeast at 70F to 80F - check the yeast packet. And keep your fermentation temp around 70F (no less than 65F) (no more than 85F) a stable temp is best, no swings from night to day. You can use a hygrometer to measure sugar and estimate ABV, but my guess is on a 3 day ferment, would be a max of 1% to 3% ABV. In Britian they let school children brew this probably with less sugar and wild yeasts. "Ginger Bug" mentioned above. Googling shows that 1 lb sugar is about 1045 OG (yet here we used molasses and sugar which would have less fermentable sugar than pure sugar) and since the brew is really sweet afterwards my guess would be 1020 FG
Oenologist and Alcoholic Beverages Technologist here, and you mentioned the most important thing people typically fail to realize, and that's that beer quality is, indeed, inherently tied to your water quality! Excellent video in all, but I reality wanted to emphasize that point. Kudos!
Our water here is VERY hard ( which is the reason there are so many Bourbon distilleries near here) Would that affect the beer quality?
@@wildturkey5838 very much so. Depending on what minerals are present, that will actually determine a good bit of your flavor profile. In fact, some areas have such soft water, home brewers have to add minerals to the water to make a good beer - especially if they're trying to make a specific style or even clone a particular beer.
A Kool-aidologist could have told us that too, though. 😐
What do the alcohol contents of homemade beers like these end up like?
@@zacknicley8150 typically quite low, but it depends on a number of factors; amount of sugar used, amount of time allowed to ferment, etc.
Generally, bottle conditioned soft drinks have a negligible amount, like kombucha. This could potentially be in the low single digits. Again, depends on a number of factors.
This man always flexing on us with the fits
I LOVE this video as I love all of your videos! My family is from Germany and they made their own beer and wine, they actually had a winery. They lived in the Black Forest and apparently they stored all of their bottled beer in a cold stream. This was the beer that was for home use. Germans love their beer. They also had other refrigeration methods that I didn't quite understand using ice and salt in some special cellar. We are talking about the early 1900's and 1800's and cold and rainy Germany. I spoke to numerous old (and since passed) relatives (I am 66) and this was apparently common practice. This may add a little information to "How they did that..." information.
Greetings from Germany! I was surprised that there is no English Wikipedia entry for "Eiskeller"/ice cellar. They were very common before the invention of the refrigerator, not just in Germany. There are some pictures and illustrations on the German page that give you an idea on how they looked: de.wikipedia.org/wiki/Eiskeller
Basically, ice cellars were some specially constructed large cellars in which they stored huge amounts of ice to last a year or more. Large chunks of ice were cut out of frozen lakes in the winter and stored in the cellars. Salt was put between they layers of ice so that the would melt together and form one solid block. Ice was even imported and exported throughout Europe.
Thank you for sharing..🖐
Your comment remind me of what my mom said of how they used to store meats and other products that need cool to cold temperatures. I’m from Taiwan, my mom said they use to submerge what needed to remain cool in a cold stream as they didn’t have refrigeration like we do now.
@@SomePotato When I was a little kid I would accompany my grand father to the ancestral farm were his cousins had blocks of ice for sale that had been frozen in a cellar bellow a shed. The blocks were separated by sawdust and would be available throughout the summer and well into the fall. People who did not yet have electricity still used ice boxes in the 1960's.
My granduncle taught me to make malt liquor in a butter churn,with malt syrup and bread yeast.We bottled them up in 6oz glass coke bottles with a capping press! If you got in a hurry and bottled up before the yeast was through , things got LOUD in few days!Sometimes they explode on opening and hose the ceiling lol so we had a yard only opening policy! Do not know the 'proof' when finished but two of those lil'bottles would get you knee walking and climbing the grass lol.
Ed, can you share the recipe? it sounds quite interesting.
I hope nobody was planning to make butter in that butter churn later! The butter would taste like malt liquor ...
"Sometimes they explode on opening and hose the ceiling lol so we had a yard only opening policy! " just happened to me and should know better my grandfather and then myself bottled our own root beer .
What an awesome memory, thank you for sharing 😊🍻
That's awesome story I can't wait to try some of my own good advice
I have tried adding cinnamon and *nutmeg* to my home-made ginger beer using 50/50 white/brown sugar. It tasted like hot-cross buns in a glass.
Oooh lordy!
Wonderful episode. Can't wait to try it.
How long did you let it ferment?
Like I wrote too, I've used pumpkin spice, half tsp per gallon, no more, to spice ginger beer.
that sounds yummy!
Sarsaparilla Root Beer would be really interesting to learn about!
Birch beer is good too its probable that it is a similar process with a different ingredient replacing the ginger.
Sarsaparilla is banned in the US...FDA says it causes cancer.
@@coolcat1530 I've also heard safrole, the carcinogen that is found in sarsaparilla, is also a precursor ingredient for ecstacy. However, it can be extracted from the sarsaparilla tea by chilling the tea down to near freezing.
@@coolcat1530 Really? It's been banned in Canada forever, so I'd buy a case every time I went south: haven't been able to find it the last few trips and was wondering why. Alcohol causes cancer too: too bad these things get out of hand sometimes.
[edit: just took a good look around the interwebs and found that it was banned in the 70's and the stuff I was buying was never flavored with sasafras: it appears that it's just gone out of style more than any legal issue... Too bad: comparing it to root beer is more obvious than any Pepsi challenge in my opinion.
@@Puffie40 I thought to manufacture ecstasy they used the root ball from the sassafras tree. I understand that those trees only grow in SE Asia places like Viet Nam.
Recreational brewer here. This recipe reminds me very much of a recipe for small beer from George Washington's notes before he became a general, from the early 18th century. I often used Lyle's Golden Syrup as it was similar to what first molasses/treacle was "back then." I found that in upscale fancy grocery stores.
I believe the reason that the bottles don't explode (generally) is because the sugar content of these beers is so low that when the yeast runs out of sugar to eat, it stops producing CO2, and thus will not pressurize the bottle any further. The action fizzles out. Instead, it will just have carbonated the beer. If you want to avoid the potential of an exploded bottle, or a "gusher" (when you pop the cap/cork and the beer forcefully and mightily erupts out in a jet stream) you can simply let the beer ferment for a few days to a week, then when you bottle add a raisin or two (per the original recipe - or a pinch of sugar) for carbonation. The additional little sugar will wake up the yeast and make them produce some additional CO2 to carbonate...and you significantly lessen the chance of exploded bottles or gushers.
I think it's more to do with being under pressure, the CO2 that is produced dissolves more easily into the water in the beer at higher pressures, I believe. When you open it, it equalizes the pressure allowing the CO2 to rapidly expand inside the water and float away - with vigor!
A pound of fermentable sugars per gallon is far more than is needed for carbonation but you may be on to something. I've had ginger beer of slightly higher sugar concentration ferment completely in less than 24 hours. I used yeast nutrient, so that may have helped, but if the fermentation in this recipe is similar to what happened in my example, there may end up being *just* enough sugar left to carbonate the beer.
@@3nertia CO2 is also more soluble in water at lower temperatures, which is why the refrigerator was helping as Jon in the video said. It actually helps carbonate it better
@@SepticFuddy Temperature and pressure are correlated :)
@@SepticFuddy Increasing/Decreasing the pressure affects the temperature. Sort of how reducing pressure can make water boil at room temperature
The lemon is there to brighten the flavor. It's a very old cooking trick. If you have ingredients with little acidity, you add something acidic (lemon, vinegar etc). Whenever your dish tastes flat or dull, a little dash of acidity will elevate the flavor and brighten things up. There's no need to add much - just a dash will do. Apparently they knew back then.
I always add a bit of lemon juice to tomato sauces. It makes them a lot better.
a small splash of white vinegar is really good in some soups, its good if you add vinegar or a vinegar based sauce to veggies on a sandwhich. the acidic cooking trick is why 90% of sauces have vinegar as one of the top ingredients
It also helps the yeast start fermenting better in a slihtly acidic environment and it can prevent unwanted yeasts or bacteria taking hold. In other items, the lemon jucie acts as a preservative, agajn the acidiy helps hold back unwanted yeasts and bacterias and then ruining your product
Also prevents scurvy.
Yes, this is very typical in Asian cooking.
I wanna find something, anything to be as passionate about as this man is with historical foods and food practices. He radiates happiness like Bob Ross, you can tell his life has purpose.
Every time I hear anyone talk about how great or nice or happy Bob Ross was, I practically burst a blood vessel. He was not what you think he was.
@@Serai3 What was he then?
@@Lareya7 a psychopath
@@seanpadraigobrien1260 source?
@@seanpadraigobrien1260 Source or it's false.
I’ve been on CZcams for most of my life, and I think I’ve just found my favourite channel.
Welcome home
What the hell is your picture.
most of ur life? ur like ten or sum?
@@heheheha9094 CZcams is 16 years old now man lmao
Cookery with the possibility of explosions. Exciting!
I wouldn't feel like a manly man unless something I'm going can end in me losing a few fingers.
Scratch-made ginger beer has been one of my favorite culinary adventures.
I used champaigne yeast, molasses, and some lime juice to get a flavor I really loved.
I also doubled the ginger, because ginger is fantastic.
Stock Villain Oh, that does sound good.
That sounds delicious! I'm going to try that!
Can you put your actual recipe, please?
I’ve been trying to prefect my recipe to get it as close to crabbies as I can. 😉 I have the flavor down, but still missing the bite. I’ve used both fresh and powdered ginger, but it doesn’t leave that after taste spiciness I want!
Would it hurt it to try putting some fresh ginger in the bottle to get the bite you're looking for?
A lot of people I have met who lived in the mountains of northern BC, made variations on the theme of green beer. Some of which were not bad.
Most were better if bottled and aged in the root cellar. I was told by an old Polish fellow who made beer, wine, and vodka, that the big five gallon glass jugs he used would occasionally explode in the summer. We had no electricity, so no fridges.
The Polish fellow even grew his own hops.
His beer was the first beer I had ever had that contained no hops, at all. I was most surprised as I thought the hops taste was the normal taste of beer. I was surprised and had to learn to like some of it. Ginger beer, required no taste adjustments to like.
He made wine from any eatable berries that grew in the mountains, especially black berries and goose berries. I don't care for goose berries but he made a very drinkable white wine from them. White with a slight green shade, very like the goose berries themselves.
The European hermits up there were much better at booze making than the Canadian and American hermits and prospectors.
Macnutz420 cool a fellow Canadian
Hi from Quebec
the poles in england are pretty adept, i've seen ornamental cherries havested in towns for booze manufacture, plus end of market fruit throw outs etc. some fish the river for a freshwater fish takeaway, you allowed to take 2 fish in season, per day. i think it would be a pole, the last human on earth
Hi from Northern Ontario!
Chris Fryer I was amazed at the things this fellow knew and or figured out how to do. Like my grand father the farmer, he never spent a single unnecessary penny on any thing
and wasted nothing.
Duuuuude Lithuanians still do these drinks. It is mostly consider that you are an alcoholic if you make your own alcohol 😃😃
If you’re refrigerating right away, you’re “cold shocking “ the yeast. It goes dormant.
Not necessarily, it just takes a lot longer to do its thing.
@@bigfatchubbybritboy9445 yeah, there will always be a little activity.
Yeah but it can still ferment slowly and build pressure, not alot though
We just cracked a bottle of this recipe :D got a little excited and didn't filter it as good as we should have but WOW ! We'll be doing it again :D
Now all you need is a pile of Scottish eggs and some mustard.
Ginger Beer, the pumpkin spice latte of its time
YUM
This comparison makes no sense to me.
right over your head son
I don't drink beer or coffee, but even I got it.
Efraim 🇺🇸
I love how you explain how they made things but then how to actually make it for modern times. Thank you!
1:57 "the rising particles taken off at the Bung-Hole" 👌.
I'm so glad other people noticed that. I was rolling for like 15 minutes.
Such a wonderful presentation, Jon and crew. So enjoyable it would be easy to miss how scholarly the translation of these old recipes are. Without the work of Townsends, only historians would know the actual ingredients.
Pro tip: go to an Asian market for fresh ginger it is usually far cheaper than most grocery stores.
Also, many other whole fresh spices are cheaper (and fresher) at Asian markets than at regular Western supermarkets.
They sell it at the giant for like a dollar a pound
You are a professional ginger buyer?
@@sleddy01 You need to be a professional to have common sense?
@@crazyeyes8962 I am asking if 'pro tip' meant a tip from a professional. To answer your question, I am not aware of any prerequisites for common sense.
I’m so glad I found your channel. Educational, fun, and keeping our rich history alive.
During the Great Depression, my father's mom similarly made rootbeer.
I love ginger beer and I've made it at home before.
One thing I usually add to the bach is one or two cloves. It really compliments the flavor!
Cloves? Not NUTMEG? :-D
Now all you need is some ice, vodka, and lime juice and a nice copper cup to drink it from.
Paul Ogea That's right Mule it up!
I think one way you can prevent the bottles from exploding would be to take them after a day or two of fermentation in the bottle with the cap sealed, and then put them in a pot of hot water which is heated to about 120 - 150 degrees F. The water should go far up the bottles but not all the way up to the cap. Basically you can kill yeast at about 120 degrees F. If you heat up beer or anything w yeast in it past about 160 degrees then it will alter the flavor typically in a bad way. Probably in the olden days if they did this they would have watched the water in the pot to see when it started steaming and tried to hold it at that temperature, because that will be about 120 - 140 degrees. Thats a trick you can use for preparing mushroom substrate without a thermometer.. anyways that would kill the yeast while preserving the carbonation inside, just leave the bottles in water that temperature for like 30 min to an hour. The advantage of doing it this way would be to preserve as much sugar as possible in the brew without letting the yeast ferment it, so that the brew would taste sweet. After you ran it through this process it would no longer be able to ferment so should be shelf stable indefinitely, leave the top sealed on the bottles the entire time and should remain carbonated. This process will increase the pressure inside the bottle, but I've done it before with beer and apple cider in sealed glass bottles and they don't break. It will wear out rubber/silicon bottle tops though if you do this, but if you used corks w wires that should be usable indefinitely. If you use ceramic bottles like homeboy here then you want to make sure they are thick enough, through trial and error. Either way put a towel over the pot when the bottles are in the pot, to prevent glass flying everywhere if a bottle actually does explode. Btw you may need to wait longer than 1 or 2 days for initial fermentation in the bottle but depends on the ambient temperature they ferment at.
"Race Ginger" at 5:13 -- the French word for "root" is "racine" ʕ•́؈•̀ʔ
Para español, “roots” son “raíces”
I rarely comment, but I want to chime in to say how much I enjoy your presentations. In a world that appears to have gone mad, it allows a few minutes of sanity to creep back into my life. Thank you.
When I want to make fermented soda I usually start a Ginger Bug a couple days beforehand. Just finely blended (clean) fresh ginger, water and sugar. It'll take about 3 days to get nice and fizzy, and can then be added to the actual intended "Beer" to act as a fermentation starter.
I'll then let it ferment in a large container at first before bottling it, so most of the carbonation will already be done and not pressurize the bottles unduly. After bottling it should be kept in the fridge since this slows the fermentation to a crawl and will stay good for months even when the bottles weren't sterilized beforehand - they just need to be scrubbed and rinsed thoroughly.
And while these stoneware bottles look really nice glass bottles are way safer since they withstand the building pressure more readily.
Bread yeast works great, plastic coke bottles work great.
Unless you have a need to be a wanker.
It's been a year, but what about pasteurizing the bottled beer by immersing the bottles in almost boiling water?
@@SomePotato You can do that, and that'll halt the fermentation process, all right.
But you have to heat the whole bottle through to at least 60-something degrees for a few minutes to really be sure everything is dead. And ideally you want to filter your drink before doing so, or you'll still have a bunch of dead yeast in your fermented drink. And of course your bottle might crack or explode during this process.
In my opinion, nothing you can make at home is worth the trouble, simply because it's so easy to just make a new batch. Just learn to not make more than you can use.
For companies it makes sense for consistency, ease of distribution and shelf-stability, but they have giant industrial filtering and pasteurization systems, bottling systems and often then will re-carbonate their drink prior to or during bottling, simply because they don't need to pasteurize in the bottle, they can do so in a big vat. None of that is feasable at home. 🤗
@@Krawurxus Yeah, sounds reasonable! Thanks! 🤗
No rinse sterilizer for beer brewing is also very inexpensive. You can rinse your clean bottles in it and then bottle the beer without worrying about rinsing them out.
You have to love a guy that gets excited about learning about and exploring our past. I love this stuff. Thanks OP and please stay so enthusiastic.
I straight up just love this channel! Great content, one of my favorites.
My wife loves ginger beer. This will be a good fall project for both of us to do together.
I make ginger beer all the time. I’ve made it with just powdered, just fresh grated and a mixture of both. Using both gives you a much fuller flavor. Same thing with the lemon, it might not add a lot of flavor, but it taste much better with the lemon. It brightens it up so much. You can also add a small piece of rock sugar to each bottle instead of a raisin Champagne yeast works best for ginger beer. It gives it a smaller bubble. After you bottle it, make sure you refrigerate it or use bottles (I use the glass snap on ones) that you can release pressure on, I have had them explode on me before!
Love the positive energy in these vids it makes me feel great.
I enjoy these videos, some remind me of my grandmother's cooking. Lord knows how i miss those days sad yes happy yes. Thank you Mr Townsend
An episode about spruce beer would be very interesting I think.
Torian Holt Spruce Beer is basically the same recipe. Just swap out ginger with young spruce tips. (Or keep some ginger for complexity.)
Hello from the future. Hahahaha. They just made a Spruce Ale video: czcams.com/video/RgLC_DRd2cg/video.html
so cool! Thanks for doing all this research for our edification. This is really what history is all about just reading stuff and trying it yourself. After all we're never going to find a pristine cask of 18th century ginger beer so all we have is taking our own crack at it.
You lost me at crack....haha joking. You're right though, we gotta take an idea an improve on it, or make it work with what's available.
Loved it
standard fleishmans yeast works fine, not exact flavor but available most everywhere... just add dry leave at room temp
others have done the research if you look.
I've been following this channel for about a year now. I've never looked at the older videos, just whatevers new and I was surprised to find a ginger beer recipe here. I love ginger beer. I enjoyed this. Thank you.
Man, you bring us the best recipes again and again...plus history. Heavenly.
In the past we would" burp" the ginger beer by letting out some of the pressure out. So the bottle would not break.
joelle Watkins I understand that buying let's the year work longer, thereby producing more alcohol.
burping, yeast* for any confounded passers by.
@1337Sauce Watch "Moonshiners"; they still do this.
race = a ginger root
("race" dates from 15th century English < French "rais" < Latin "radix" (root) )
Kevin Byrne it’s so interesting how the word is been used in a negative connotation these days. Race just means the root of where you came from.
@@joebonsaipoland and some ginger roots superior than others.
I love this channel, I hope no commenters ever stop the videos, this is my favorite channel on history, and living history. Your really making an amazing contribution to the world with this. Hope it just keeps going. I stumbled on this channel, after already being a history buff. I think it was a recipe that brought me here. I love ginger beer, and I really hope to try this sometime.
Love, love, love this series, and Jon, then host - so authentic and fun!!! Definite Thumbs Up!!
That cultivar of lemon is super modern. The lemons they would have used during the 18th century would have been smaller, the size of key limes, and greener. They also would have been more sour and bitter.
Yeah, something like a citron or a buddha hand citrus would probably be more comparable.
I use bread yeast regularly for cider. I've tried several champaign and wine yeasts and honestly I like the flavor I get from the bread yeast best.
We *just* did this with a box of apples we were given. Boiled the apples for about 24h to get all of the flavor out of them and just used bread yeast. Worked perfectly!
Grandmother always made Ginger Beer with molasses and brown sugar. The molasses has B vitamins and Iron, the lemon adds vitamin C.....Grandmother always said it was good for us and she was right...they knew stuff back in the day !!.....In winter she would add some cayenne pepper to the ginger to warm us up...certainly packs a punch !!........Don't discard the ginger shreds if you use fresh root ginger....boil them up with an equal weight of sugar and make Ginger Jam...delicious on toast, added to the mix for fruit cake or spoon into a mug and pour over hot water to make Ginger Tea, great for colds or soothing stomach ache and nausea .......food, drink and medicine all in one !!!
if anyone is curious about bread yeast for brewing, i'm currently brewing mead with bread yeast, and thus far it seems to be coming along nicely, the bubbles are still coming up so the yeast is still active about 3 weeks of fermentation. come around early December it should be almost done and i can update you all on its progress. Im new to the brewing community, so i would like to thank you, james, for a very well informative and easy to follow video. your videos are all very warm and welcoming, so thank you.
so to make it a little less of a wait, im making 2 batches of this ginger beer, one with bread yeast and one with brewers yeast, its all been prepared the same way, just different yeasts. ill update you all tomorrow.
sorry, i completely forgot. about the gingerbeer, there was no discernable difference between the bakers and brewers yeast. about the mead, it taste absolutely disgusting. i must have done something wrong. sorry for not getting back sooner.
gmzaka hope you didn't toss your mead. It can take more than a year of aging for it to be drinkable after primary fermentation is finished!
It's possible it might have been infected or brewed too hot, but because honey has barely any nutrients compared to malt the yeast are more stressed than when making beer and its quite often just awful tasting while it's "green" (unaged).
I have a few batches of meads and wines that I thought were undrinkable, that ended up fantastic just by long aging in the shed.
Don't give up! Home-brewing is really rewarding, if sometimes quite frustrating!
I made several gallons of apple Mead with bread yeast years ago. At first it had a lot of off flavors to it. Honestly, it wasn't enjoyable to drink but after aging for about 10 months or so it was amazing.
I love your enthusiasm about history mr. Townsend, thank you for sharing your passion with us.
This man has helped people get through 2020
Always such a treat! Thank you, again!
Thank you so much for the living history you create! We love you Townsends!!!
You always have great content. I love seeing the energy coming out of you as you speak about each subject. I truly get the feeling that you truly enjoy what you do, a true historian. Keep up the good work.
Love these videos! It's great to experience history through food and cooking traditions.
Thank you for posting this video, I just started my own ginger beer. We used your recipe with a few tweaks with what we had available in the house.
i love how happy he always is after tasting something. I wish I could be that happy just once.
You can. Just get drunk on ginger beer.
I find your channel fun and informational/educational. We need more people to preserve, document and archive our ancestors ways of life. Please keep up the good work.
I'm glad I found your channel, I only regret not finding it sooner, you've made many fantastic short films the story of Maggie was one of the best films I've watched on CZcams.
My favorite non-humorous CZcams channel. Love love love this!
This looks so good! Can't wait to try it myself. Thank you so much for what you do 🙂 your channel is a treasure.
This looks amazing!😄
Thank you for what you're doing here. I'm watching this during the COVID-19 pandemic and the content is just so refreshing. Feels like a safe place.
Michelle, try to remember, during the covid19(84) plannedemic scamdemic, that there is NO pandemic. The true numbers do not compute to a "pandemic". It is all a demonic orchestration. Videos like this indeed get us away from the perpetual lies.
I don't even watch a lot of these videos. Just listening to them in my pocket while I work. Still extremely pleasant and enjoyable.
This sounds absolutely refreshing and delicious. The more ginger the better!
I have become addicted to this channel. Great stuff! Fascinating. ❤️
Me too! I'm also addicted to ginger beer! Yes, I'm a chronic alcoholic, I'm afraid!
How exciting!
Can’t wait to get started!
Thank you!
Commenting on a two year old video, why not? Just made this recipe and am enjoying it immensely, with a few tweaks to suit my personal taste I could have a repeat favorite. The comments section was also very helpful in this endeavor, now onto the spruce beer.
Hey man, I just found this channel and this is awesome! I love history and food and this is a great mix. Keep up the good work!
Yeast stops working, when the pressure is high enough. So if the bottles are really strong and really tightly closed, it should be possible to store ginger beer over quite a long time.
I have a steel pressure barrel that does just that for cider. It starts fermenting just a little bit, and then stops. The cider is still sweet, nicely carbonated and has very little alcohol, at least in the beginning. It becomes a little stronger towards the end, though. ;-)
I wonder what the abv is for John's ginger beer..
awaketogrey probably pretty low
Bottles have been known to explode, which is referenced in this video. The yeast typically stops working when the food (sugar) supply is finished, or if environmental conditions (temperature, pH, etc.) exceed optimal values. Pressure isn't noted to be one of these values, thus the exploding bottle phenomenon.
cindybin2001 boooo fun police! Puritan! Go back to the 1500's
I love these recipes you share with us. Ginger beer, spruce beer and the okra soups. Outstanding!!!
I love your videos and I really appreciate all the work and research that goes into your channel. Again thank you.
If anyone likes a clearer beer, a old trick I use is adding in egg white(well mixed with some liquid) to the beer,before bottling, and letting sit for a day. Then you siphon off the beer, and you'll find many particulates will have fallen to the bottom of the fermenting vessel.
Thank you for sharing that. That might be what grandma used for that awful dainlion wine for settling. She made wine out of everything.
Man, there's a lot to know about this stuff.
Wow! This video culminates a voyage into the past that began for me about 6 years ago.
It so happens that my wife and I love driving to small out of the way towns and perousing flea markets. Several years ago I bought a small collection of saltglaze ginger beer stoneware bottles. Some are monogrammed, English I believe. My research indicates that ginger beer used to be highly popular and many breweries made it.
Now I know why. It was quick to make and I suspect most of the bottles were served in taverns, not taken home.
I'm going to grow ginger this year and experiment. Some local sorghum molasses might be interesting too.
Thank you for doing this!!!!
I love the way you present the recipes and the history part..the setting, the kitchen, the utensils .....
Fantastic podcast! I've shared this with several family members. One who had a wine vineyard and won awards for the wine. They are making beer now. Thank you. Happy bottling, Debbie Lavigne
It's traditional to use bread yeast in a similar drink in Finland called Sima, so I think bread yeast will work well.
One of the best channel I have ever subscribed
History of food and dishes
Sea of information
I have been entranced watching all the videos of making canoes, building bread ovens, etc etc. I watched ginger beer making just this morning, and watching again as I make my first batch. I make my own wine and bourbon and this will be my first batch of ginger beer. For my birthday, my 70th, I will be enjoying my first bourbon, which I made on my 69th birthday, and added oak char to enhance the flavor and ginger beer. Thank you so much, love your work.
Your videos always relax me. Its so important to take time to enjoy the little things in life.
Thank you for your work.
One suggestion: list the amounts of the ingredients in the description, this makes it easier to copy them to a shopping list, especially for those watching on mobile
Lazy.
@@burgerking220 It wouldn't take too much for them to do, so you're right, Townsend is lazy.
He has said over and over that these old recipes tend to be very vague on amounts. Use your judgment.
I'm gonna use this and mix it 50/50 with my mead recipe!!! Ginger mead for the win!
Love your channel. So much forgotten history is found again right here.
Love your stuff, and especially this video! After trying this out myself, and coming up with my own variations (I substitute honey or maple syrup for molasses, and LOVE using Key Lime juice in place of lemon), I've discovered that Ginger Beer is actually very, very good for your cardiovascular health and your gut biome. Thank you, John, for all you do!
This episode reminds me of your Switchel episode! Perhaps the ginger wasn't only for flavor, but for the stomach settling as well. Great job!
You said "pop" instead of soda and that makes me so proud.
Well done, I found a new favorite. I love 18th century cooking! The simplicity goes perfect with homesteading
Such a great host. I don't like how he sort of rambles about things but I end up learning a lot in the end.