Great videos, Trev. I’m going to try to brew this today. I’m new so I’m terrified of bottle bombs and it becoming too dry, but I’m going to trust you on it and try to follow the recipe pretty close.
Trev, Thnx your video makes it easier for me I wanna try this first thing tomorrow bt I wanna start small with 10 liter. How much alcohol does it content I mean on your first batch of your ginger beer. And much of yeast should I use on my 10 liter. Thanks for making this easy.
Hey Trev, following your recipe and making a batch using 5KG sugar. Fermented for 8 days and now in bottle for 2/3 days, tested one and they seem to be very pressurized? To keep it sweet do you need to stop the fermentation by pasturising? Thanks!! Love the videos too.
Better Audio equipment.....and you'll go far Mate!, very watchable and audio only as well Great stuff! cool i caught you early on (168 subscribers)...... you'll be 10k in no time
He strained before fermenting and then most of the sediment stuff was left into the fermenter when he bottled it. There will be a minimal sediment just from the late bottle fermentation then. I used to bottle ferment non-alcoholic ginger beer and also get a lot of sediment. I would just drink them tho... LOL probiotic
Hi Trev, Awesome video's! say how long do you keep the ginger beer bottled before you can taste it? and do you pasteurize the bottles at some point to stop the fermenting? Cheers from the Netherlands!
Hi Frank , I start drinking the ginger beer two weeks after I bottle it and with regard to the bottles I rinse them thoroughly three times with tap water after I drink them and then I use a no rinse steriliser on the day just before I bottle them, hope this helps mate ,have an awesome day😀
G’day Trev, great videos, really keen to have a crack at your Ginger beer recipe. Just wondering, if you were to compare the taste of your GB to a commercial one, what’s it like? Anything like a Bundaberg GB or Kirks?
Hi Trev, hope you all well. Making your ginger beer, so far so good. I am ready for bottling tonight, but I have noticed on some channels that it is necessary to stop the fermenting in the bottle by pasteurising by putting bottles in a boiling vat of water a week after bottling. Do you do this? How long do you keep your ginger beer?This channel says that if you don't do this it will spoil. What is your opinion on this step? Be interested in your view, thanks
Hi Pierette, I'm good thanks ,how are you, I like to keep things simple I just made the ginger beer, stored in the shed and after 1 week I started drinking it, I was still refrigerating and drinking that batch 6 months later with no issues, hope this helps mate, have a great day😀
Hey Trev. Thanks for the great tips on brewing. I've made an error in my brew . Forgot the second bit of sugar 1.5kg. Can I make a syrup and gently add . It's been 14 hours. Cheers Warren SA
The amount of sugar typically correlates to ABV; however depending on your yeast; either all of your sugar will be fermented and you'll end up with a dry ginger beer (a brut), or be left with a fairly sweet beer. Not all yeasts can cope with so much sugar (6kg); the addition of di-ammonium phosphate and yeast nutrient will help; so too over pitching the yeast. I take a different approach; I ferment out all the sugar by using a yeast that is able to deal with a high ABV (e.g. 18%); my final gravity is around 0.994 -- what you end up with is a very very dry ginger drink with no sweetness. I don't stop there though; I back sweeten with erythritol (a non nutritive sweetener) to about 1.010 (on the cusp of a semi sweet wine); I then as you did add the priming sugar and let it carbonate for 3 to 5 days. Always is a perfect result. This approach btw allows to fine tune the back sweetening to your liking. The other thing I do differently is that I prepare inverted sugar (citric acid + sugar + water + simmer for 20 mins); which speeds up the fermentation; also I add di-ammonium phosphate and yeast nutrient which also speed up the fermentation, help the yeast cope better with high sugar brews and to help with the clarification; alternatively I use bentonite clay and cold crashing as quick way to clear the brew. One problem with a high sugar brews is PH; e.g. the PH becomes too acidic for the yeast during fermentation; this needs to be monitored. alternatively the additional of a PH buffer will avoid most of these PH dropouts.
@@crystalstanley916 Wine yeasts have a high ABV tolerance, as wine has the highest levels of sugar naturally. The upper limit is ~18% ABV. An alternate is use a special yeast formulation with nutrients called a Turbo yeast, that's fast to ferment, and able to cope with difficult to ferment conditions that would stall out other yeasts.
Fantastic videos! I have been spending a fortune on my Bundaberg ginger beer addiction this year. No other brand is as nice. Does this taste like Bundaberg but with a little kick of alcohol?
It doesn't matter what the level of sugar is in your batch. It's more dependent on the yeast and its tolerance to alcohol. Yeast will go until it runs out of sugar to convert to alcohol or dies from too much alcohol in the batch. Find the yeast you want to produce the level of alcohol you want. Then back sweeten to taste. Cant go wrong this way! :-)
Absolutely! Don't worry about carbonation either....just back sweeten to taste, add enough priming sugar to carbonate, and when you've verified the proper carbonation level PASTEURIZE! It's not as difficult as you might think.
Finally did that rocket fuel ginger beer today. I increased it a bit so I could make a test. I am fermenting 23L in a bucket with Sefale S-33 and 7 L in a smaller bucket with 0.7 L of my Ginger Bug. I used 5.8 Kilos of sugar in the whole 30 Litres. So a bit less sugar than you since I made 7 extra litres. I am curious to compare my Ginger Bug with the beer ferment. I've been using this bug for 3 years. My brother also keep a copy. Hopefully I didn't waste a lot of time and 30 Litres of beverage. LOL
I made quite the boil though. 28 Litres with the sugar and ginger for 1h30m. Took quite some time to actually boil. Was trying some new gear tho. Was fun.
Excellent video. I liked your honest opinion of each. Makes me wanna try some different flavours now, lol. Good to know its best to stay away from fresh fruit juices. I wonder if an American favourite of mine could be made....Cream Soda? You must have it in Oz....takes like a vanilla soda really. Amber colour and delicious. Great vid, Trev.
Hey Trev, I want to make a batch like yours - Bundaberg tasting ginger beer but I am a non Alcohol drinker and am wondering how I would get the alcohol content right down close to 0% or even better AT 0%
Hi Trev, sorry for bothering but I just came up with a couple of questions. I am guessing you have there an alcoholic ginger beer. So I was wondering how come you let it seat for 3 months and the yeast didnt take all the sugar and became a nice geyser. did you make somthing to stop the fermentation in bottle once it had some gas? Cheers
Ok on first fermentation, when it s done in the big container, fermentation is over. Then the second fermentation for the bubble is made in 1the bottle, wich is controlled by the amount of sugar you put in each bottle before you fill up and capsulate. Obviously the amount of sugar depends on the size of the bottle. Caution too much sugar may explode the bottle, not enough less bubble
Hey Mate, did you ever try the recipe with 5Kg of sugar like you said? I copied your recipe you used in the other video, but I prefer dry so I went with 4Kg of raw sugar and 1Kg of Malt sugar. It's currently fermenting, so I'll let you know how it goes. Kel.
@@DadandMee I'm back with results. The 5kg sugar batch turned out perfect for me and just the sweetness I wanted. It was drinkable from just two weeks in the bottles and clarified after about 4 weeks. It was so good I've already drunk most of the 22 litres I ended up with. Not sure on the alcohol content as I didnt bother to take readings, but based on happiness levels it is probably around 8% from a normal ale yeast. Thanks for the help mate.
I did the 6 kg sugar as per your recipe Trev, but I added one extra ingrediant. I added 1 x Jalapeno chilli in the Ginger/sugar/water mix and boiled it for approx 1 HR. OMG, what a great little hit it adds as it slides down the throat. Great mix, it's my new Dark and Stormy
First off, thank you so much for your videos. They are very instructional and easy to follow. Also thank you for answering questions. A few questions, I am not from Australia and so I’m not sure of the term. You said with the 6 kg of sugar it was too sweet and so you wouldn’t be able to “have a session.” What does that mean? Secondly,Did you do a batch with 5 kgOf sugar? And how did it turn out compared to the 6 kg of sugar bitch?
Hi Dave ,how is your day going mate, the term a session means drinking more than one or two at a time and yes I did make a batch with 5 kilos and it turned out delicious but different, I wanted to let the fermentation completely finish before I bottled it and it turned out more like wine then ginger beer, hope this helps mate, have an awesome day 😃
Trev's Life This week I will be trying your recipe with 5 kg. I am using champagne yeast instead of brewers yeast, I don’t know if that will make a difference. I’m super excited to try it, I will let you know how it turns out. Again, thank you for your willingness to answer questions.
Hi Dave the temperature range when I made that brew was 18 to 26 degrees Celsius, with regard to the yeast I strongly suggest you go to a brew shop and by ginger beer specific yeast and I also suggest you add a sachet of yeast nutrient when you add the yeast. Good luck mate I look forward to hearing your results have a great day😃😃😃
Struth mate there's a good question I think it was about 9 days I didn't take any hydrometer readings I just bottled when the bubbling stopped the mistake I made on the second ginger beer batch was I left it 2 long and it didn't taste very good so having said all that monitor it every day and as soon as the bubbling stops bottle it . Have a good one mate let me know how it turns out😋😋😋
Love paw paws videos.
Brilliant video's I've got 2 fermenters of 6kg sugar ginger beer bubbling away I'm going to try a 5kg mix today cant wait to try it
Nice one Matt 👍👍👍
Great videos, Trev. I’m going to try to brew this today. I’m new so I’m terrified of bottle bombs and it becoming too dry, but I’m going to trust you on it and try to follow the recipe pretty close.
Trev, Thnx your video makes it easier for me I wanna try this first thing tomorrow bt I wanna start small with 10 liter. How much alcohol does it content I mean on your first batch of your ginger beer. And much of yeast should I use on my 10 liter. Thanks for making this easy.
question with the GB at 5kg sugar what is the % of alcohol.? also can you use brown or raw sugar.
Do you need to do anything to stabilize wine made with Paw Paw's method? I don't need any exploding bottles...
Great stuff. Love the channel. I do a lot of hard apple cider from fresh juice. Definitely gonna give the ginger a go.
Hey Trev, following your recipe and making a batch using 5KG sugar. Fermented for 8 days and now in bottle for 2/3 days, tested one and they seem to be very pressurized? To keep it sweet do you need to stop the fermentation by pasturising? Thanks!! Love the videos too.
Better Audio equipment.....and you'll go far Mate!, very watchable and audio only as well
Great stuff! cool i caught you early on (168 subscribers)...... you'll be 10k in no time
Thanks mate ,yeah I think you're right definitely time to look into better audio equipment. Also thanks for the positive feedback 😉
Hi Mate,
How do you get your ginger beer so clear?
My brew is often cloudy with yeast sediment in the bottom of each 1L bottle.
He strained before fermenting and then most of the sediment stuff was left into the fermenter when he bottled it. There will be a minimal sediment just from the late bottle fermentation then. I used to bottle ferment non-alcoholic ginger beer and also get a lot of sediment. I would just drink them tho... LOL probiotic
Hi Trev, Awesome video's! say how long do you keep the ginger beer bottled before you can taste it? and do you pasteurize the bottles at some point to stop the fermenting? Cheers from the Netherlands!
Hi Frank , I start drinking the ginger beer two weeks after I bottle it and with regard to the bottles I rinse them thoroughly three times with tap water after I drink them and then I use a no rinse steriliser on the day just before I bottle them, hope this helps mate ,have an awesome day😀
@@DadandMee It sure does! thanks for the fast response, you have a great day as well!
G’day Trev, great videos, really keen to have a crack at your Ginger beer recipe. Just wondering, if you were to compare the taste of your GB to a commercial one, what’s it like? Anything like a Bundaberg GB or Kirks?
G'day Andy, yeah mate that ginger beer tasted very similar 2 Bundaberg ginger beer 😋😋😋
Hi Trev, hope you all well. Making your ginger beer, so far so good. I am ready for bottling tonight, but I have noticed on some channels that it is necessary to stop the fermenting in the bottle by pasteurising by putting bottles in a boiling vat of water a week after bottling. Do you do this? How long do you keep your ginger beer?This channel says that if you don't do this it will spoil. What is your opinion on this step? Be interested in your view, thanks
Hi Pierette, I'm good thanks ,how are you, I like to keep things simple I just made the ginger beer, stored in the shed and after 1 week I started drinking it, I was still refrigerating and drinking that batch 6 months later with no issues, hope this helps mate, have a great day😀
How many Alv to that of 6kg sugar?
Hey Trev. Thanks for the great tips on brewing. I've made an error in my brew . Forgot the second bit of sugar 1.5kg. Can I make a syrup and gently add . It's been 14 hours. Cheers Warren SA
Yeah you should be right mate go for it😃
@@DadandMee Cheers Trev. Here's looking forward to a great glass of ginger beer 👍
Hi i’v gust tasted my ginger beer but it tastes very yeasty how can I get it to taste better
The amount of sugar typically correlates to ABV; however depending on your yeast; either all of your sugar will be fermented and you'll end up with a dry ginger beer (a brut), or be left with a fairly sweet beer. Not all yeasts can cope with so much sugar (6kg); the addition of di-ammonium phosphate and yeast nutrient will help; so too over pitching the yeast.
I take a different approach; I ferment out all the sugar by using a yeast that is able to deal with a high ABV (e.g. 18%); my final gravity is around 0.994 -- what you end up with is a very very dry ginger drink with no sweetness. I don't stop there though; I back sweeten with erythritol (a non nutritive sweetener) to about 1.010 (on the cusp of a semi sweet wine); I then as you did add the priming sugar and let it carbonate for 3 to 5 days. Always is a perfect result.
This approach btw allows to fine tune the back sweetening to your liking. The other thing I do differently is that I prepare inverted sugar (citric acid + sugar + water + simmer for 20 mins); which speeds up the fermentation; also I add di-ammonium phosphate and yeast nutrient which also speed up the fermentation, help the yeast cope better with high sugar brews and to help with the clarification; alternatively I use bentonite clay and cold crashing as quick way to clear the brew. One problem with a high sugar brews is PH; e.g. the PH becomes too acidic for the yeast during fermentation; this needs to be monitored. alternatively the additional of a PH buffer will avoid most of these PH dropouts.
What yeasts are able to tolerate high ABV?
@@crystalstanley916 Wine yeasts have a high ABV tolerance, as wine has the highest levels of sugar naturally. The upper limit is ~18% ABV. An alternate is use a special yeast formulation with nutrients called a Turbo yeast, that's fast to ferment, and able to cope with difficult to ferment conditions that would stall out other yeasts.
Fantastic videos! I have been spending a fortune on my Bundaberg ginger beer addiction this year. No other brand is as nice. Does this taste like Bundaberg but with a little kick of alcohol?
Yep, we love it 😀
Sir, where do I keep the bottles after filling them and how much time to taste them
I just kept the bottles in the shed for a week and then I just cooled down a couple of bottles every now and then whenever I wanted to drink some
@@DadandMee Thank you, sir, but how much time do I need to taste the first bottle
@@مراهقبجنون just leave it for 5 or 6 days
It doesn't matter what the level of sugar is in your batch. It's more dependent on the yeast and its tolerance to alcohol. Yeast will go until it runs out of sugar to convert to alcohol or dies from too much alcohol in the batch. Find the yeast you want to produce the level of alcohol you want. Then back sweeten to taste. Cant go wrong this way! :-)
U are talking about the wine not the beer?
Absolutely! Don't worry about carbonation either....just back sweeten to taste, add enough priming sugar to carbonate, and when you've verified the proper carbonation level PASTEURIZE! It's not as difficult as you might think.
Finally did that rocket fuel ginger beer today. I increased it a bit so I could make a test. I am fermenting 23L in a bucket with Sefale S-33 and 7 L in a smaller bucket with 0.7 L of my Ginger Bug. I used 5.8 Kilos of sugar in the whole 30 Litres. So a bit less sugar than you since I made 7 extra litres. I am curious to compare my Ginger Bug with the beer ferment. I've been using this bug for 3 years. My brother also keep a copy. Hopefully I didn't waste a lot of time and 30 Litres of beverage. LOL
I made quite the boil though. 28 Litres with the sugar and ginger for 1h30m. Took quite some time to actually boil. Was trying some new gear tho. Was fun.
Anybody know what temp for the brew?
How much is the alcohol content.???
Excellent video. I liked your honest opinion of each. Makes me wanna try some different flavours now, lol. Good to know its best to stay away from fresh fruit juices. I wonder if an American favourite of mine could be made....Cream Soda? You must have it in Oz....takes like a vanilla soda really. Amber colour and delicious. Great vid, Trev.
Mate I'll have a look into the creaming soda see what I can come up with👍👍👍
Hey Trev, I want to make a batch like yours - Bundaberg tasting ginger beer but I am a non Alcohol drinker and am wondering how I would get the alcohol content right down close to 0% or even better AT 0%
ruclips.net/video/VejtB9aIK0U/видео.html
Hi Trev, sorry for bothering but I just came up with a couple of questions. I am guessing you have there an alcoholic ginger beer. So I was wondering how come you let it seat for 3 months and the yeast didnt take all the sugar and became a nice geyser. did you make somthing to stop the fermentation in bottle once it had some gas? Cheers
Ok on first fermentation, when it s done in the big container, fermentation is over. Then the second fermentation for the bubble is made in 1the bottle, wich is controlled by the amount of sugar you put in each bottle before you fill up and capsulate. Obviously the amount of sugar depends on the size of the bottle.
Caution too much sugar may explode the bottle, not enough less bubble
Hey Trev what was the alcohol percent in the ginger beer
G'day Daniel the ginger beer is about 4% mate, have a good one lol and have one for me😂🤣😂
Hey Mate, did you ever try the recipe with 5Kg of sugar like you said? I copied your recipe you used in the other video, but I prefer dry so I went with 4Kg of raw sugar and 1Kg of Malt sugar. It's currently fermenting, so I'll let you know how it goes. Kel.
Yeah mate ,I did a 5kg batch, I left it in the fermenter a bit to long and it turned out like wine ?? Was still yummy 😀
@@DadandMee I'm back with results. The 5kg sugar batch turned out perfect for me and just the sweetness I wanted. It was drinkable from just two weeks in the bottles and clarified after about 4 weeks. It was so good I've already drunk most of the 22 litres I ended up with.
Not sure on the alcohol content as I didnt bother to take readings, but based on happiness levels it is probably around 8% from a normal ale yeast. Thanks for the help mate.
Good on ya mate , thats bloody awesome 👌
Gday Trev and others, has anyone put a brew down with 5kg of sugar yet, and if so how did it go?
I've just finished doing a 5kg mix
Awesome, let me know how it turns out Rob😀
I did the 6 kg sugar as per your recipe Trev, but I added one extra ingrediant. I added 1 x Jalapeno chilli in the Ginger/sugar/water mix and boiled it for approx 1 HR. OMG, what a great little hit it adds as it slides down the throat. Great mix, it's my new Dark and Stormy
Nice one Darrin , that sounds bloody awesome mate 👍👍👍
Got the 5kg brew bottled. Won’t be long now :).
First off, thank you so much for your videos. They are very instructional and easy to follow. Also thank you for answering questions.
A few questions, I am not from Australia and so I’m not sure of the term. You said with the 6 kg of sugar it was too sweet and so you wouldn’t be able to “have a session.” What does that mean?
Secondly,Did you do a batch with 5 kgOf sugar? And how did it turn out compared to the 6 kg of sugar bitch?
Hi Dave ,how is your day going mate, the term a session means drinking more than one or two at a time and yes I did make a batch with 5 kilos and it turned out delicious but different, I wanted to let the fermentation completely finish before I bottled it and it turned out more like wine then ginger beer, hope this helps mate, have an awesome day 😃
Trev's Life This week I will be trying your recipe with 5 kg. I am using champagne yeast instead of brewers yeast, I don’t know if that will make a difference. I’m super excited to try it, I will let you know how it turns out. Again, thank you for your willingness to answer questions.
Also, about what temperature is the ambient temperature when you’re fermenting?
Hi Dave the temperature range when I made that brew was 18 to 26 degrees Celsius, with regard to the yeast I strongly suggest you go to a brew shop and by ginger beer specific yeast and I also suggest you add a sachet of yeast nutrient when you add the yeast. Good luck mate I look forward to hearing your results have a great day😃😃😃
Maybe get the app that converts it in different measurements on your phone
How did yours get so clear? You didnt use any enzymes or treatments and you didnt even rack it or cold crash it before you bottled it. Im so confused
when you leave the ginger beer to sit it will clear on its own just takes a little bit
Hey Trev, currently making ginger beer from your recipe, how long did your batch ferment for before it was ready to bottle?
Struth mate there's a good question I think it was about 9 days I didn't take any hydrometer readings I just bottled when the bubbling stopped the mistake I made on the second ginger beer batch was I left it 2 long and it didn't taste very good so having said all that monitor it every day and as soon as the bubbling stops bottle it . Have a good one mate let me know how it turns out😋😋😋
Make what u like
Wine taste bad cuz it's not done aging and why it's cloudy.
me after having followed the exact recipe for the mandarin wine in the previous video and watching this one now: 🤡
Sorry mate, we try lots of things 😀