Any ideas on using different priming sugars? Bottling day today I did a small batch of your recipe and going to try a few with dark brown sugar and a few with brown sugar to see if I can get any extra flavours in through the use of the priming sugar.
Oi Mate. Greetings from Brazil. I am going to do pretty much the same thing, but using the ginger bug as ferment instead of the beer yeast. Do you know what ABV those 6 kilos gave you?
Hi Trevor! Nice video I have questions 1. which yeast do I use wine,beer or champagne yeast 2.Which sanitizer do I use sulfite or Stasan? 3.After bottling for 6 month is there any sediments at the bottom of your bottles?
Brilliante Trev..warwick capper..geez I larfed..reminds me of me mate , Herb Grinder....betcha beer makes ya see stars and is delish...gonna follow ya and letcha know how I go.....we will ketchup.....bushman jake... Atherton...4883.. I will use the brigalow home brew kit as I was the producer of their "how to" instructions video presentation....cheep cheep..that was for powers brewery....jai....cheers..very good production.clean clear and on "message" ..EXACTLY what we needed..johnny five O needs Data......jj
Hi Trev ...Made you Ginger Beer as per your recipe..Great brew mate ...Just one question ..OG SG was 1072...Finished FG 1040...Does this seem a bit high to you..I was thinking it should go a bit lower...Your thoughts please
Always good to hear a familiar accent on RU-vid haha! How do you find them taste compared to store bought ginger beer like Bundaberg? I’d imagine the store variety would be a lot sweeter!
G'day Catalina, mate I reckon if you keep it in the cupboard where it's cool and dark you could probably keep it for six months , but don't worry it's not gonna last that long cos it's going to be dee-licious 😋😋😋
Great video, Trev. I followed your recipe precisely, except for 1 less Kg of sugar, and my brew is still bubbling after three weeks. Had your batch completely stopped bubbling when you bottled it? Wonder if the lower sugar content has anything to do with this longer brewing time?
G'day Allan, thanks mate , no my brew was still just slightly bubbling when I bottled it my family and friends are still raving about it, it was delicious😋
Hello trev, after you bottled them and wait for it to ferment? After it's done, do you refrigerate? As ginger beer is temperature sensitive...what's the shelf life? Do you sell your products?
Hi Amy ,mate after I bottle the ginger beer I left it in the shed with no refrigeration for 2 weeks and then it was fine to drink I don't know how long it would last but I was still drinking that batch 6 months later I saved a couple because it was so good I wanted all my friends and family to try it. And no sorry I don't sell any brewing products😀
Is the airlock necessary when fermenting, if you will bottle with sugar and cap it later it? I have seen another video where the lid airlock hole is taped shut.
Hi Trev, I have made my 23 litre batch as per your recipe minus the lemons and with only 5 kg sugar. I used normal bakers yeast. Because of lockdown here brewers yeast is a scarce as rocking horse s....t. A question please, I have been timing the bubbles and they were every tens seconds now down to 22 seconds. Today is day 5 . You brewing video says 7 days, is this a rule of thumb or did you monitor the ferquency of the bubbles in the air trap?
Mate I just watched the bubbler everyday until it's slowed right down it was barely bubbling when I bottled it but it was still slightly bubbling I'm surprised you're Bakers yeast is working because the ginger environment is very harsh on Bakers yeast but if it's been bubbling then you should be ok mate there's no exact amount of days because it depends on how warm it is I think that if yours has slowed right down I would bottle it soon because when I left my second to brew for 3 weeks until the bubbling had completely stopped I ended up with a brew that had very small bubbles and tasted a bit like white wine
Hi I have made your ginger beer in the past and this time the brew is at 22 degrees and I feel it is not fermenting correctly? It is now five days and I wonder if I can add extra yeast? I have used coopers beer yeast in a 23 litre container and wine yeast in a 18 litre container? Possibly the mixture was too hot 23- Degrees ? I look forward to your reply regards Steven
Hi Steven , you could get a sachet of yeast nutrient from the home brew shop , mix it in a glass of water , then add it to the fermenter and see if that will help 😉
I've found no difference in using regular crown caps on twist off bottles....I've even pasteurized "over carbonated" bottles with them on. I'll bust a bottle before the cap will fail.
Questions: (1) Did you ferment it in room temperature? (2) From fermentation straight to bottling? (3) How log did you keep it in the bottles before drinking? (4) Did you just leave there or did you pasteurize it?
@@DadandMee Thanks for the answer mate. I asked about pasteurization because I am a bit scared it may explode after a few months in the cabin. I won't have space to keep all of it refrigerated. I am bottling a few pets and flip-tops that I can use to monitor pressure. If I feel the danger I will just stabilize it (kill the yeast). It's been a week of fermentation now. It is 4:45am here. I have just bottled my small bucket which had 7L (ginger bug). It was still bubbling, but slower. The bigger bucket (Safale S-33) is also slower. Gonna bottle right now. 23L in this one. I am not sure the tap will clear the yeast in the bottom of this bigger bucket. I hope it does, otherwise I don't know what I am gonna do (I don't have a siphon). Thanks for the inspiration. I guess I will be drinking them in a few days. I tried and it was tasting good (with no gas). I added sugar to the bottles like u did for the extra kick 😂 I am calling this GINGER ROCKET
I left it for 2 weeks before I refrigerated it and tried it and it was delicious I also left some out for up to 6 months before refrigerating it and it was just as delicious
I bet it tastes great, but it seems like it involves so much time and work (and possibility of error) that it makes me wonder if it wouldn't be more reasonable to buy ginger beer at the grocery store. If I was going to drink it every day I'd probably learn how to make it. But I doubt if I'd drink it every day.
Hi uncle, I have doubt.. after bottling when we keep the bottles out for some more days before refrigerating, will the fermentation still continue?. If it continue then will it not burst?. Would you clear my doubt... love from india...
Hi Tommy I can't guarantee they will not blow up but I can tell you that mine stayed out of the fridge for 2 or 3 months until I eventually drink them all
Hi Tom ,mate I'm going to do a taste test of that home brew ginger beer and then I'm going to do a taste test of the paw paws homemade wine today, should have the vid up this afternoon or early tomorrow have a good one mate👍
Confused. Am I missing a video? I saw you start fermentation, now bottling. What happened in between? Hydrometer OG/FG readings since you used a commercial yeast? Did you let it run completely dry? Then back sweetened? You bottle conditioned with sugar, then capping them. Are they bottle bombs now, since fermentation can still go on, and build up CO2? Where are the pro tips explaining those issues?
Hi John I didn't do any hydrometer readings or anything like that I just put it in the fermenter left it for a week until it stopped bubbling and then bottled it. If you go back on my RU-vid you can check out my tasting video and look at the finished product it tastes amazing...
John Silva. You are right about the potential bottle bombs. I have some fermenting now and when I bottle it i will be leaving it in large pop top bottles held down with an elastic band so the bottle can 'burp'. I will then clamp down and refrigerate to stop fermentation.
generally in the states us home brewers don't put the priming sugar in the bottle.( That is the old way) We use 3/4 to 7/8 cup sugar dissolved in 2 cups water added to the wort just before bottling
