Nice. Fresh ginger is wonderful and the fresher it is the more aromatic it is. Don't know if you've heard of this but in the UK we used to (and some of us still do) make ginger beer using a 'ginger beer plant', this being a yeast culture that you feed with sugar and ginger (fresh or dried) on a daily basis and use to brew ginger beer. Like kombucha or kefir, exactly like water kefir in fact but gingery. A very old technique here, I have read that the Tudors did it. Cheers mate, good video.
@@davidpaylor5666 thanks for watching along and your comment. Really hoping to get a better harvest of the fresh ginger next year. I’ve a very old Homebrew book that described the “ginger beer plant” / scobie/ kombucha method but it just scared me off. 🤣 Cheers again, Andy!
@@beansbrewsandbread It's not that difficult to set up and keep going, I used to make it for my kids until I realised that they were leaving it to do a little extra fermentation and getting tipsy on it. Which, by an amazing coincidence, is exactly what I used to do when I was a kid and my mum was making it. Oh and on growing stuff, have you tried turmeric? It grows exactly like ginger but when it flowers they are like orchids, great big spikes of incredible crimson flowers. I put some in pots with my ginger crop just for that, but it's also a great anti-inflammatory and useful in Asian cooking.
Unfortunately not - a quick check on what this is confirms that it is denatured yeast and so will not ferment the sugars. Sorry, but thanks for your question. Andy
"Cream of tartar - also known as potassium bitartrate or potassium acid tartrate - is the potassium acid salt of L-tartaric acid, which is naturally present in wine. Formed as a by product of winemaking, cream of tartar crystallizes and forms deposits at the bottom of wine casks during the fermentation process. Cream of tartar is an additive classified by the Food and Drug Administration (FDA) as generally recognized as safe - meaning that it’s shown to be safe if used as intended. It has an acidic but pleasant taste, and you may find it in the spice aisle of your grocery store as a white, dry powder." I think its a stabilising agent in baking and brewing.
Bottling video will be coming soon with a tasting session! Thanks for watching
Nice. Fresh ginger is wonderful and the fresher it is the more aromatic it is.
Don't know if you've heard of this but in the UK we used to (and some of us still do) make ginger beer using a 'ginger beer plant', this being a yeast culture that you feed with sugar and ginger (fresh or dried) on a daily basis and use to brew ginger beer. Like kombucha or kefir, exactly like water kefir in fact but gingery. A very old technique here, I have read that the Tudors did it.
Cheers mate, good video.
@@davidpaylor5666 thanks for watching along and your comment. Really hoping to get a better harvest of the fresh ginger next year.
I’ve a very old Homebrew book that described the “ginger beer plant” / scobie/ kombucha method but it just scared me off. 🤣
Cheers again, Andy!
@@beansbrewsandbread It's not that difficult to set up and keep going, I used to make it for my kids until I realised that they were leaving it to do a little extra fermentation and getting tipsy on it. Which, by an amazing coincidence, is exactly what I used to do when I was a kid and my mum was making it.
Oh and on growing stuff, have you tried turmeric? It grows exactly like ginger but when it flowers they are like orchids, great big spikes of incredible crimson flowers. I put some in pots with my ginger crop just for that, but it's also a great anti-inflammatory and useful in Asian cooking.
YUM! My first ginger grow failed after a strong start....but batch #2 is going strong inside. I'll save this to use in a few months!
Thanks for watching and commenting! Yup: my first few goes didn't work but I got a useable amount for a batch using this recipe.Cheers, Andy!
Can unfortified nutritional yeast replace the brewers yeast
Unfortunately not - a quick check on what this is confirms that it is denatured yeast and so will not ferment the sugars. Sorry, but thanks for your question. Andy
What is creme of tartar?
"Cream of tartar - also known as potassium bitartrate or potassium acid tartrate - is the potassium acid salt of L-tartaric acid, which is naturally present in wine.
Formed as a by product of winemaking, cream of tartar crystallizes and forms deposits at the bottom of wine casks during the fermentation process.
Cream of tartar is an additive classified by the Food and Drug Administration (FDA) as generally recognized as safe - meaning that it’s shown to be safe if used as intended.
It has an acidic but pleasant taste, and you may find it in the spice aisle of your grocery store as a white, dry powder."
I think its a stabilising agent in baking and brewing.
@ thank you
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@@WendyL63 thank you for watching! Enjoy brewing it 😀