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steve1973

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Going to be making a gallon of ginger beer for kids no alcahol and a bigger alcaholic batch for me.
any ideas :cheers:
 
steve1973 said:
Going to be making a gallon of ginger beer for kids no alcahol and a bigger alcaholic batch for me.
any ideas :cheers:
u got the recipie mate realy like the sound of this
 
how funny would that be 3 kids drunk lol
Fiery Ginger Beer

1kg Fresh grated ginger
5tsp Dried ground ginger
1tsp Cream of tartar
2 lemons
2 limes
2.5kg Sugar
2tsp Yeast nutrient
1 sachet champagne yeast

got this one off this forum what i could do with is the non-alcaholic one for the smaller kids batch
 
steve1973 said:
how funny would that be 3 kids drunk lol
Fiery Ginger Beer

1kg Fresh grated ginger
5tsp Dried ground ginger
1tsp Cream of tartar
2 lemons
2 limes
2.5kg Sugar
2tsp Yeast nutrient
1 sachet champagne yeast

got this one off this forum what i could do with is the non-alcaholic one for the smaller kids batch

were on here is the full thing mate so i have a guide to follow.


cheers mate how much ya reckon to make
 
hi , here are 2 versions i've tried the first , gonna do the 2nd soon , very strong :thumb:
Fiery Ginger Beer 5 gallons also another recipe at bottom of page
5tsp dried ginger
1kg Fresh grated ginger
1tsp Cream of tartar
2 lemons
2 limes
2.5kg Sugar
2tsp Yeast nutrient
1 sachet champagne yeast Use S-04 yeast. That's the only one that worked for me

Really quick and easy (and cheap) to do - ginger was donated so very cheap

First i grated the ginger into a large pan

Then added the sliced and squeezed lemons and limes, cream of tartar - topped up with boiling water and simmered for 30mins (lovely smell )

Next i dissolved all the sugar in the ginger liquor and then put everything into the FV and topped up with cold water

The temp adjusted OG was 1045

Dry pitched the yeast......done

Dependant on what it ferments out to it should be between 6 and 8% ferment at 18C should see you right! But 16 to 20 ok too


Finally got my take on this on the go this morning.

Recipe was:

1.2 kg Root Ginger Grated
2 Lemons sliced and squeezed
2 Limes sliced and squeezed
4 tsp Ground Ginger
3/4 tsp Cinnamon
1/4 tsp Allspice
2 Cloves
1 tsp Cream of Tartar
1 kg Runny Honey
1 kg Extra Light DME
1 kg Light DME

Everything down to Cream of Tartar boiled together for 30 mins, then the 3 kg of fermentible stuff disolved into the liquor.

Topped up to 5 gallons with cold water and chucked out in the cold to get it down to pitching temperature.

Pitched Youngs Champagne Yeast dry.

The wort tastes absolutely stunning - I think I'm going to get pretty close to the flavour I was aiming at - somewhere between Crabbies and Compass Brewery's Symposium.

Temp adjusted OG: 1.048. If it goes to mega-dry I'll get close to 7%. Result!
 

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