I like experimenting with different liquids aside from ginger tea and was wondering if cold brew coffee would be viable for a fermentation. I was not sure if the acidity of the instant coffee would prevent the ginger bug from feeding off the sugar, or if some other reaction would make it unpalatable or unsafe. Thank you :)
I’ve made ginger beer a few times. I usually make it with just fresh ginger and raw honey. Usually the I get well less than 2% ABV. This last week though I used a different honey, sourced from a farm, it was really raw and had a distinctly wild honey smell. After making the cordial and allowing to cool I mixed with water in my brewing vesseI and used 12g ~ 0.42 oz of bakers yeast, I made roughly 6GAL …
I made some homemade ginger beer using a ginger bug and bottled in a glass flip top bottle. I brought a bottle to a friend we drank half and it has now been in the fridge sealed for a month and a half. I know that refrigeration slows down but doesn’t stop fermentation. Do i need to be concerned about it exploding if/when i try to open it now? Are there safe ways to slowly release the gas? I’ve made …
When I buy homemade ginger beer (in South Africa), there are often small black raisins floating in it, about 1cm in diameter. Why did the makers decide to put them in?
To preface, I have zero experience with homebrewing. I mainly am interested in these recipes specifically because they seem super simple and don't require any specialty equipment. I enjoy watching youtube channels such as Tasting History or Townsends, where they explore recipes from history. Occasionally they will do an episode on meads or ginger beers or other various alcoholic beverages in history. Example 1 Example 2 For obvious reasons, these recipes often have a distinct lack of sanitation. Or it …
I've been having luck brewing kombucha this past year and am interested in trying out ginger beer since I have been lead to believe the processes are quite similar (besides the 1 way valve for 1F). Whenever I've brewed kombucha I've stopped 2F after 3-5 days simply by putting the bottles in the fridge. However, I've read a few instructionals on ginger beer that recommend pasteurizing. Is there a difference with a ginger beer bacterial culture (vs a SCOBY for …
I am home brewing for the first time ever. I had the following queries pls. Hope someone will answer: I mixed 200 grams of white sugar, 100 grams of ginger, 2 complete lemons, mint leaves and 1 teaspoon baker’s yeast in 1.5 liters of water. I had boiled the mixture (except for the yeast – which I added later). The brew is bubbling aggressively. Since this is the first time I am brewing, I did not go for a hydrometer. …
This is a two week old Ginger bug developed from organic store-bought ginger (not a SCOBY). I've kept it in a warm cabinet, not my fridge while it got established. I'm new to fermentation and brewing, this is the first thing I've ever tried to do. Since my bug was nice and bubbly I started a primary ferment yesterday, but it's the bug itself that smells like move theater popcorn. I've read that that could be diacetyl (sp?) but could …
I had some turbo yeast left over, and figured I'd try make a couple litres of ginger beer (sugar, grated ginger, a little lime juice) and elderflower wine (sugar, elderflowers, lemon juice and zest) with it. Both have ended up with the same extremely unpleasant bitter flavour. They're currently undrinkable. Is there anything I can do to get rid of it? Currently I'm aging the elderflower wine and hoping for the best; I started the ginger beer later and that's …
I started making my first ginger bug a week ago and it finally produced a bubble on the 7 th day! I’m planning to brew a big batch of ginger beer in a 5 gallon carboy and I’m need 7 cups ginger bug in the recipe. My question is, can I speed up increasing my ginger bug quantity by giving it a big feed? I usually feed once a day with 2 tbsp water 2 tbsp ginger and 1 tbsp …
I've just (as in 2 days ago) laid down a gingerbeer (kit build - first time) - est finished ABV should be 4.0%. Recipe : 2 x Brigalow Gingerbeer Packs 3 kg Dextrose mono 43L Sterile Water 2 packets dried yeast (var unknown) 2 packets yeast activator Start temp 25°C Checked seals, etc No apparent activity through airlock after 48hrs. Got concerned and drew a bottom sample. Brew is "spritzy" with plenty of entrained CO2 - no off notes on …
A few years back I tried brewing my first Ginger beer hoping to get a result that would come close to the one that Crabbies makes (which I love). The result ended up very bitter and it just wasn't a nice drink. That kinda ruined the hobby for me and I gave it up after my first try, but recently I have been thinking about giving it another try. I have tried googling the recipe I used a few years …
The standard instructions are: Make your bug; brew your sweet ginger 'tea'; cool; add bug to your tea, and bottle for second fermentation; let ferment, at room temperature, to your desired level, making sure to burp every day; refrigerate--drastically slowing, but not eliminating second fermentation. The minor detail that I'm interested in, is that I've been burping them daily, and usually 3-5 days after I start getting audible gas, I burp them one last time, so that they don't burst, …
I have made ginger beer from my own "ginger bug" but did not get much carbonation. I think I put it in the refrigerator too soon, so I took one bottle out, let it sit for 2 days and VIOLA, carbonation is perfect. Question: Will my ginger beer still be okay (safe) for drinking if I take the bottles out of the refrigerator, let them sit for a couple days and then put them back in the refrigerator?
So I didn't follow a recipe as such for my Ginger beer but here is what I did: Champagne Yeast, grated ginger, honey and water fed every day for about 1 week (created GBP) Topped up to 2L with water and added lemon juice Fed for another week or so Everywhere I have seen says that you should strain and bottle it when it's just a little sweeter than you would like it but the problem is that it's not …
I've made a new ginger bug from some pretty old ginger. The ginger has been sitting on my counter long enough for some of it to actually sprout new shoots, but it smells fine and doesn't show any signs of having gone bad. I got great fermenation, plenty of bubbles, etc. However, I'm told that a ginger bug should smell like "fresh ginger" which this one decidedly doesn't. It smells slightly medicinal and very alcoholic. Not sure if it is …
I am trying my first batch of ginger beer, using what seems to be a pretty standard "fool proof" recipe. For the bug: 2 cups filtered water; 2 tbsp chopped ginger; 2 tbs refined sugar The ginger wasn't labeled organic, so I peeled it. The fermentation started slowly, but by day 4, it looked fizzy enough to use. The first day had a cheesecloth cover, but then my airlock top arrived, and I switched to that. I bottled on day …
I was wondering whether it would be possible to dehydrate a ginger bug or the yeast part of it. The end goal is to be able to store it in powder form for longer periods of time. I am aware it can be kept in the refrigerator but it would still require feeding. I've bought ginger bug commercially in powder form so I'm sure it can be done. Also, last but not least, is the sediment which forms at the …
I am brewing ginger beer for the first time ever. In fact this is the first time I am brewing ever. I used 200 grams of sugar, 100 grams of yeast, a few mint leaves, and a whole lemon (sliced) in 1.5 liters of water and boiled the mixture. Then cooled it and added 1 teaspoon of baker’s yeast, squeezed one lemon in it and put it in an airtight bottle with an airlock. I cleaned all article with hot …