home made ginger beer my way ...

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ok so i put the extra 1kg of ginger root and 2 tablespoons of ground ginger powder in a saucepan... ...
i then boiled half a pint of water and poured that into the saucepan on top of the ginger and boiled it for 3 mins.. :thumb: .

then simmered it for 10 more just in case of infection to my brew ...
i cooled it right down in the sink before adding it to the fv...
so its now in fv and the air lock is bubbling away nicley again a nice little flurry of bubbles every 6 seconds after only 10mins ...

heres the pics ...

001-21_zps9d10aba5.jpg


002-23_zpsc3bfcfba.jpg


003-79_zps77378cce.jpg


004-59_zps4ed8f010.jpg


regards mick... :hat: .
 
cwiseman77 said:
First time I left mine for 10 days, then racked it into secondary for another 5. Second time I jsut left in primary for 2 weeks and bottled straight from there, a recipe like this will never clear anyway. Both ways work though so whatever. Don't forget to taste before bottling. If too dry add your splenda to bottling bucket along with priming sugar :thumb:
Click to expand...


thank you very much ill do that ... :cheers: .

regards mick... :hat: .
 
Brilliant post mick, i did a coopers ginger beer kit before, but that didn't turn out!
Love how your keeping us upto date with the pictures, very informative, i think i'll do one of these after the spring thing!

Keeps us informed as to the taste etc!!
Nice one!!
:thumb:
 
falafael said:
Brilliant post mick, i did a coopers ginger beer kit before, but that didn't turn out!
Love how your keeping us upto date with the pictures, very informative, i think i'll do one of these after the spring thing!

Keeps us informed as to the taste etc!!
Nice one!!
:thumb:
Click to expand...


thank you very much falafael ... :cheers: .
i will let you no what it tastes like ... :D .

the fact i havent done one of these before ...

i'm just as impatient as everyone else to see how this one ends up ...

regards mick... :hat: .
 
If it turns out well(which I'm sure it will) it's a great summer drink, versatile too.

1. Great on its own... big ginger flavour
2. Moscow Mules- mix with ice, vodka and lime
3. Turbo shandy- Mix half/half with cheap supermarket stubbies
4. Turbo Dark & Stormy- Mix with ice, dark rum and lime

2-4 are to be approached with caution :drunk:
 
cwiseman77 said:
If it turns out well(which I'm sure it will) it's a great summer drink, versatile too.

1. Great on its own... big ginger flavour
2. Moscow Mules- mix with ice, vodka and lime
3. Turbo shandy- Mix half/half with cheap supermarket stubbies
4. Turbo Dark & Stormy- Mix with ice, dark rum and lime

2-4 are to be approached with caution :drunk:
Click to expand...

thanks cwiseman77 ill keep them in mind... :D
but i have to say i dont do shorts ... :nono: .

regards mick ... :hat: .
 
Tim_Crowhurst said:
[quote="mick may":xxp6pens]
004-59_zps4ed8f010.jpg
Click to expand...

It took me a few moments to realise that image wasn't the effects of the bottle of prosecco I drank this evening :drink:[/quote:xxp6pens]


im just wondering how im going to bottle this brew...
as it dont seem to be dropping all the bits...
i might have to rig up some kind of fillter on my syphon tube ... :?

any ideas ????

regards mick... :hat: .
 
Campden tablets and pour through a muslin, or use your siphon take the sediment catch off and syphon onto a sieve.

With buckets I prefer pouring but in dj I use siphon.
 
gl0ckage said:
Campden tablets and pour through a muslin, or use your siphon take the sediment catch off and syphon onto a sieve.

With buckets I prefer pouring but in dj I use siphon.
Click to expand...


hi gl0ckage... :cheers: .

i dont use Campden tablets so have none but if it will help ill get some ...
i dont think the pouring will help it might at the first stage ...

but i think it will get the sediment moving and i dont wont that...
so i think it will be the syphon and sieve option for me ...

thank you very much...

regards mick... :hat: .
 
Sediment doesn't go through muslin as far as I'm aware. But the first rack of ginger beer is to remove the big bits, then leave it a few more days to settle then bottle.
 
gl0ckage said:
Sediment doesn't go through muslin as far as I'm aware. But the first rack of ginger beer is to remove the big bits, then leave it a few more days to settle then bottle.
Click to expand...

i always do week 1 first fv...
week 2 second fv ...
then in to fv no3 as it has a tap in it...
my tap got a small leak other wise id put it in there for the second week ...
never mind it dont bother me doing it 3 times ... :thumb: .

i was going to sieve it through this ...

004-59_zps5347209f.jpg

but if you think its no good ill have to get some muslin... :thumb: .

regards mick... :hat: .
 
What a cracking set of posts and accompanying pics. I'm definitely going to give this a go.

Thanks very much for the posts and clear directions, Mick. :thumb:
 
Heggsy said:
What a cracking set of posts and accompanying pics. I'm definitely going to give this a go.

Thanks very much for the posts and clear directions, Mick. :thumb:
Click to expand...

thank you very much Heggsy .. :cheers: .

but dont copy my way of doing it yet...

as its not finished and i dont yet no the out come ...

i hope it comes out to be a great drink but early days yet ...

and as i have said before this is my first time doing a ginger beer... :thumb:

regards mick... :hat: .
 
How about a sterilised stocking on the end of your syphoning tube?

Or cut a piece off the window nettings to wrap round it?

I got a little socky thing with a Festival beer kit, use it now for all syphon jobs
 
MadrikXIV said:
How about a sterilised stocking on the end of your syphoning tube?

Or cut a piece off the window nettings to wrap round it?

I got a little socky thing with a Festival beer kit, use it now for all syphon jobs
Click to expand...


thanks MadrikXIV :thumb: ...
i may well use one of your suggestions... :D .
but i just looked at the keynsham shop site and they do little muslin bags and there only about £1.45 for three so i might get them ...
i havent made up my mind yet but theres still 2 days to get something...
before it goes in to fv no2...

regards mick ... :hat: .
 
ok i have gone with the muslin bags...

i just went over and got three heres one how i intend to use it ...

001-21_zpsf0672449.jpg
.
i just need to sanitise it on the day and job done ..... :clap: .

regards mick... :hat: .
 
dont no if any of you have used this but can i use it to back sweeten my ginger beer ...

002-23_zpsf0f364e7.jpg


i took a hydrometer reading just now and its 1.000....
the first reading was 1.050 so i think its ready to go in to fv no2...

i drank the sample here it is ...

001-21_zps5d4675ed.jpg


i had to add i full spoonfull of the asda granulated sweetner but then it was lush ...

very gingery /peppery with a nice mellow after burn in the mouth and throat...
so as long as i get the right amount of sweetner in the fv...

this should be a cracking ginger beer ... :D .



regards mick... :hat: .
 
If u hadn't have added cream of tartar then u would have a crystal clear amber brew
The cream of tartar makes ur brew opaque and makes ur brew crisp and adds body

Originally added to gingerbeer as a yeast nutrient
But is what gives it it's classical look

Imagine the difference bettween the taste and look of cloudy lemonade and normal
That Is the difference between adding it and not!
 
I'm now on my 4th generation of yeast for my ginger brew with cider yeast and 3rd for champagne yeast.

Slicing ginger does not give anywhere enough ginger taste nor does boiling. Blending with half a lime and juice of a full lime gives the right amount of bitterness with the kick of ginger.

I've been using this recipe with great success. It's for a 1g brew.
400g sugar
1 squeezed lime use 1 half for blending
1kg ginger blended
1 cinnamon stick
1tsp cayenne pepper

Add anything else to suit tastes, don't add anymore citrus fruit unless it's juice only as the white bits will make it bitter also the pips.

I made a brown ginger beer as my last brew, 500g muscovado sugar, has a really deep taste, excellent union from the ginger and cinnamon. I'll be looking for an alternative to cayenne for spicing this brew without ruining the flavours.

I rack my beer, and start new batch with the slurry and old bits of ginger, no need for more yeast.
 

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