Please allow me a 1 cent non-requested suggestion: try to add the lime/lemons squeezed juice when cooling down, around 60oC. Acidic juices may oxidize when boiling. Although, do boil the squeezed lime/lemon bodies. There are aromatic oils in them that would be released in boiling water.
Just wanted to chime in here that I made this as well using the instructions in this video. I tripled the recipe so that I would have about 9 litres at the end. I used a large stockpot and for yeast, I chose to add about half a packet of safale s-04 yeast on the top of the cooled soup rather than rely on any natural yeast. Of course everything was cleaned and sanitized. I left it for just under three weeks in my fermenter ( a 12 litre plastic Speidel) and I left it for just over two weeks in the bottle. I used the same amount of priming sugar for carbonation. Today was the end of this 5.5 week process and both my wife and I thought it was a solid 8/10. Very nice ginger aroma. Crisp palate cleansing lime and warmth and aromatic ginger. Very nice after taste. My OG was 1050 and my FG was 1014. Thank you for the inspiration! Your videos are super clear and succinct. Toasting you from Canada eh?
As a follow-up, the ginger beer absolutely improves with age. Bottles that were 2 months old are more well rounded and a less in your face. I’ve made a second batch and I’m not going to crack any open for at least a month after bottling.
This is one of the channels where there should be a LOVE button not just the LIKE button. Thanks for the video! Hope I can follow soon and have my own ginger beer.
I followed your example in making this ginger beer. I fermented it for two weeks but it took one week before the yeast got visibly active. I have bottled it but can't wait to taste it so am drinking the first 500ml as we speak 😂. I hope to improve my skills at brewing home made beers as this was my very very first ever. The perfect formula for beer is next 🍺. With love from Nigeria.
You seem to be working with very high hydration doughs. I never managed to get a soft drink to come together no matter how much I kneeded, so that might give you a hint on what you are facing.
Awesome comments. When I saw the "gluten free" it annoyed me because so many supermarket products are labeled "gluten free" when they could never have any gluten anyway. But you guys were able to make a joke about it.
I recently made a light version of this as a refreshing digestion aiding fizzypop, I made mine with 4 lemon n ginger teabags half a coffeecup of sugar and 3 dessert spoons of dried ginger per 1.7 liters, that turned out to be fizzy n quite refreshing like a cross between traditional lemonade n Canada dry ginger ale!😋, I'm going to try you're recipe when I can purchase some or grow some fresh ginger, thanks for sharing!🙂✌️
Hi cuoridicioccolato iv been making homemade wines from grapes, fruits and herbs for a long time but i wont give you my age LOL ...........however a stumbled on your channel by searching homemade wines I have never known anyone who can make such a variety of wines with such a talent of easy ingredients that you have at home no need to buy all these expensive equipment for no reason at all right now am brewing your ginger beer thanking you for all the time and effort that you put to show all of us your knowledge of your home making wine recipes and many more recipes of food that you have regards Aldo from Montreal Canada
in my version after bringing to boil, I bottle it adding 2 or 3 sultanas/750ml bottles for yeast to gas it , no alcohol store in dark/ warm place for 1 to 2 weeks place
Make a simple syrup and then boil as many slices of raw ginger as you want in it. Strain it into a contianer. Buy cans of selzer, and use one can for a 1-3 ounces of the ginger simple syrup. Tastes great. You can reuse the ginger multipe time and eventually convert them into candied ginger. I've been doing this for YEARS.
How much sugar is left in the final product? Does it taste sweet or has all the sugar turned into alcohol? Like others I did enjoy the absence of annoying music, and clear simple instructions, so you definitely got my thumbs up.
Thank you for the video and recipe. I definitely gonna try it, but i wanted to ask - how long beer can be stored in those glass bottles? Room temperature and how long if in the fridge? Thank you!
I love ginger beer, I was given some by friend whose family make it in Barbados and it was terrific. I always wanted to make it the proper way and I would imagine that this was the method they used, it was so much better than the shop bought ginger beer. Thanks for the recipe, it will be good to try.
@@Spectacular-cuoredicioccolato sir after collect this yeast then can we store this yeast into the plastic jar instead of glass jar because i don’t have any glass jar in my home 😔😔
@@Spectacular-cuoredicioccolato thanks for your reply and sir there is one more question for you that i was watched your rum making video at home by fridge distillation technique so now the question is, after when we completely make this 1 liter rum and then can we convert this 1 liter rum into the vodka by heat distillation??
Hello from Canada! Spectacular!! I look forward to trying your recipe. One question regarding the 2nd fermentation: After you fill the bottles with the sugar cube, at what temperature do you store the bottles? Do you leave them at room temperature, or do you put them directly into the refrigerator? Grazie 1000!
Hi. Love watching your video. I am just wondering the last 2 weeks before you drinks it. Where do you keep your bottles? In room temperature? Can I keep in room temperature all the way.
And in the way to have more beer in a bigger fermenter, can i do the same recipe multiplying all the ingredients by 5(1kg of ginger, 15liters of water, 2kg of sugar,...)???
I did everything according to the recipe, but fermentation has not started for 2,5 days already. Should I wait longer or should I go to the store for the yeast, how do you think? Love all your videos, thanks a lot!
You should do like I said to Nikita open the fermenter give it a good stir so as to oxygenate the wort. it should start if it doesn't start you have to use the yeast to make beer 👍🏼
@@Spectacular-cuoredicioccolato thanks for your advice, I have tried to oxygenate the wort but to no effect, so I just bought the yeast and now it is joyfully bubbling)) Guess the ginger from supermarket has been sprayed over with some preservatives, killing all natural yeast
Interesting recipe for making ginger beer directly instead of fermenting a ginger bug starter first. The recipes I've seen using a ginger bug starter make a ginger beer with less alcohol and only takes about a week to 10 days in total for both primary and secondary fermentation, instead of the four weeks shown in the video. Just three questions: (1) If an alcohol level lower than 5.5% to 6% is the target, can that be achieved by reducing the amount of sugar added for the fermentation? (2) For the 2nd fermentation over 2 weeks in the bottles, will carbon dioxide build up in the glass bottles and possibly cause the bottles to explode? (3) If bottle explosion could happen during the 2nd fermentation, can that risk be reduced by keeping the bottles in the refrigerator during the 2 weeks so that fermentation is slowed down? Are there other ways you recommend to reduce the risk of bottle explosion due to CO2 build up?
@@Spectacular-cuoredicioccolato - Thank you. Did you do anything to control the room temperature when you were doing the 2nd fermentation in the bottles? The only place I have to do this is in our outdoor Thai kitchen where the normal temperature during the day is between 35 and 40 degrees at present.
🤔 you can put the bottles in a container with water 😉 far from the sun and light, with the water the temperature will be more constant. I usually store it inside my very small apartment, same temperature 😎 I am in Thailand too
Amazing!!!! Thank you!! Why do you pour the water through the grated ginger? To get the yeast? Afterwards you put the grated ginger in the big bottle? How much should I use with brown sugar?
Hey. Love your videos man. Always refreshing and helpful. Have a couple of questions though. Can i use brown sugar instead of sugar + tea bags? And then the last 2 weeks you mentioned, should i keep them in refrigerator?
Whenever I make ginger beer I use a ginger bug to start it. It’s kind of like a sourdough starter. You add 2tbsp grated ginger, 2tbsp sugar and 2tbsp water every day for a few days to a jar and it will start bubbling. You strain the liquid to start a batch of ginger beer. What you are doing here is the same principle of using the wild yeast on the skin, but even easier!
Good morning here from USA Oregon. I love all your videos. Do you have a recipe of beer. " Barley with a hint of honey" long tume ago I bought a beer that says "Barley beer with a hint of honey" the color was yellow gold. Really good beer. Not to strong not too soft. I never were able to find that beer. I will love to make my own at home. Thank you for all your recipes. Many blessings.
I think that I fermented both lime and ginger residue so I got my beer different taste. More importantly when should I put my yeast ? Is it after the ingredients have cooled down or whilst it's on fire .Thank you
Nice recipe, I'll try making it. I've never tried with limes and tea before. There is a few errors in your video: 1. There's bacteria in there besides just the wild yeast, so your alcohol percentage will be much lower. (forgot what the other things are, but effect is similar to the bacteria that eat your alcohol and produce vinegar. In your case you'll probably get lactic acid) 2. When you can you should always put the conditioning sugar in the fermenter, cause if you get a few grams off in the fermenter it means nothing, but if your bottles differ by a few grams it can mean some are fine, and others are potential bombs.
Thanks for the information 👍🏼 but still I prefer putting it directly in the bottle. If you put the sugar In the fermenter the first bottle will have more sugar than the last 😉🍺
Hi Andrea, can you do a strawberry+rhubarb wine? I like alot the combination of those fruits in jam, it could be a good wine with a little bit of sourness, THX
@@Spectacular-cuoredicioccolato get some seeds and grow it in a pot rhubarb is almost impossible to kill as long as you water it when it wilts and feed it once in a blue moon. I swear it is a weed people like to eat or drink....
Hi. I am making a lot of your recipes. One thing I don't understand. If I want sparkling wine (any wine) but keep some of the sweetness, how do I do it? If there is too much sugar originally, extra sugar on second fermentation will do nothing, because some sugar is left from the first. However, if originally there is not enough sugar, so anyway no sweetness is left. Thank you
That looks delicious and refreshing and happens to be one of my favourite summer drinks. That is a huge amount of sugar though. Is some of it consumed during the initial fermentation?
Really well put together video. A traditional recipe where I come from 🇬🇧 I like your method better than starting a “ginger beer plant” sort of like a sourdough but with grated ginger instead of flour. Some of the ginger I’ve tried that comes from the USA is washed in I don’t know what but it seems that it has no wild yeast on it at all. Best to use local organically grown if you can find it or better yet if you have climate like you do, grow your own. I’ll have to try your recipe as it looks to be a lot less dangerous than what I made some years ago with Champagne yeast. It clocked in at 9.5% ABV, and after a few I was 😵💫. Keep brewing your brews, I love to see your videos, especially the tasting part.
Love the videos but after you bottle your beer or wine do you store them in the fridge or somewhere at room temperature? What about the potential of the bottles exploding due to pressure? Or can those specific bottles made to handle that pressure for the 2 weeks?
At least 2 weeks at room temperature. But you can store at room temperature also 1 year without problems. If you follow the recipe there will be not explanation
@@Spectacular-cuoredicioccolato E la possibilità che le bottiglie esplodano a causa della pressione? O quelle bottiglie specifiche possono sopportare quella pressione per le 2 settimane?
I'm definitely going to be making this one real soon! Is is possible to make a great ginger ale without the alcohol as well? We don't drink soda for it is toxic, but it would be very nice to have a soda with great flavor that I can make here. Thank you for the videos you make. I have learned more from you than all the others combined. Thank you
Please allow me a 1 cent non-requested suggestion: try to add the lime/lemons squeezed juice when cooling down, around 60oC. Acidic juices may oxidize when boiling. Although, do boil the squeezed lime/lemon bodies. There are aromatic oils in them that would be released in boiling water.
Thanks for this spectacular advice 👍🏼🤩🍺🍋
Just wanted to chime in here that I made this as well using the instructions in this video. I tripled the recipe so that I would have about 9 litres at the end. I used a large stockpot and for yeast, I chose to add about half a packet of safale s-04 yeast on the top of the cooled soup rather than rely on any natural yeast. Of course everything was cleaned and sanitized. I left it for just under three weeks in my fermenter ( a 12 litre plastic Speidel) and I left it for just over two weeks in the bottle. I used the same amount of priming sugar for carbonation. Today was the end of this 5.5 week process and both my wife and I thought it was a solid 8/10. Very nice ginger aroma. Crisp palate cleansing lime and warmth and aromatic ginger. Very nice after taste. My OG was 1050 and my FG was 1014. Thank you for the inspiration! Your videos are super clear and succinct. Toasting you from Canada eh?
Spectacular 🥳🍾🍺 thanks for sharing your experience. Big hug 🤗 from Italy
As a follow-up, the ginger beer absolutely improves with age. Bottles that were 2 months old are more well rounded and a less in your face. I’ve made a second batch and I’m not going to crack any open for at least a month after bottling.
@bravespleen 🥳🍺👍🏼 spectacular
This is one of the channels where there should be a LOVE button not just the LIKE button. Thanks for the video! Hope I can follow soon and have my own ginger beer.
This is a spectacular idea ❤️ 👍🏼 🤪
you are easily among the most useful creators!
Thanks for your support 🤗
Such and incredible explanation-
So simple, no fuss, hardly anything needed, and looks delicious! I’m going to try this out.
Thanks Stephan 👍🏼🍺🥳 keep us updated
Yes 👍🏼 it’s very spectacular 🍺
I followed your example in making this ginger beer. I fermented it for two weeks but it took one week before the yeast got visibly active. I have bottled it but can't wait to taste it so am drinking the first 500ml as we speak 😂. I hope to improve my skills at brewing home made beers as this was my very very first ever. The perfect formula for beer is next 🍺. With love from Nigeria.
Spectacular 😂👍🏼
So awesome that it's gluten free. For the first time ever, I'll be able to tell the difference between my soft drinks and pizza dough.
Bravo 👏🏼😂🤪😎
You seem to be working with very high hydration doughs. I never managed to get a soft drink to come together no matter how much I kneeded, so that might give you a hint on what you are facing.
🤪😱
Awesome comments. When I saw the "gluten free" it annoyed me because so many supermarket products are labeled "gluten free" when they could never have any gluten anyway. But you guys were able to make a joke about it.
@@charlesmrader Not only that. Gluten is perfectly safe, except for those with Celiac disease.
I love this recipe. I’m going to make it today and will come back once it’s finished.
🥳👍🏼 brava 🤩 keep us updated
How was it?
We start our ginger beer today very thankful for your work
Spectacular 🍺 keep us updated
Nice summer drink really really spectacular👍 ☺
Exactly 🥳👍🏼🍺🤩
This is great. We need more fermented recipes. Keep up man.
Thanks 😉👍🏼 I will 🍺
I always add cloves to enhance the taste a bit. Just don’t forget to get them out before you serve.
Thanks for the idea 👍🏼🍺
I recently made a light version of this as a refreshing digestion aiding fizzypop, I made mine with 4 lemon n ginger teabags half a coffeecup of sugar and 3 dessert spoons of dried ginger per 1.7 liters, that turned out to be fizzy n quite refreshing like a cross between traditional lemonade n Canada dry ginger ale!😋, I'm going to try you're recipe when I can purchase some or grow some fresh ginger, thanks for sharing!🙂✌️
Spectacular 🥳🍺 keep us updated and thanks for sharing your recipe 👍🏼
Thanks from Brazil.
Thanks 🤗🥳👍🏼
A very well made video and I will try your method. Thanks for sharing it with us 🇬🇧👍
Keep us updated 👍🏼
Hi cuoridicioccolato iv been making homemade wines from grapes, fruits and herbs for a long time but i wont give you my age LOL ...........however a stumbled on your channel by searching homemade wines I have never known anyone who can make such a variety of wines with such a talent of easy ingredients that you have at home no need to buy all these expensive equipment for no reason at all right now am brewing your ginger beer thanking you for all the time and effort that you put to show all of us your knowledge of your home making wine recipes and many more recipes of food that you have
regards Aldo from Montreal Canada
Thanks Aldo for your kindness 🤗
Please keep us updated with the ginger beer 🍺
This is an easy recipe. I will definitely make it this weekend.
Brava Erika 👍🏼 keep us updated 🍺
Start on Tuesday! Then you can it on the weekend!
I will try this tomorrow. Grazie!
Spectacular 🥳😉👍🏼🍺
in my version after bringing to boil, I bottle it adding 2 or 3 sultanas/750ml bottles for yeast to gas it , no alcohol store in dark/ warm place for 1 to 2 weeks place
Thanks 👍🏼 for the information
You are simply...Superb Bro...👏👌👍👍
😂👍🏼🍺 thanks
Perfectly done🤩
I managed to do it here in Iraq man😂 with spectacular result.
Please keep sharing this awsome fermented recipies 🙏
My best channel ❤🍻🍻
Thanks 🤗 please share this videos with friends and family
And keep us updated with your new fermentations 🍺
Awesome, I must try it. Thanks for the recipe.
😉👍🏼🍺 keep us updated
Hello my friend, I enjoy watching your videos even though I don't drink 👍
Thanks my dear friend for your support 🤗🥳👍🏼🙂
Thank you for this one i will be making it soon hopefully
🍺🥳 spectacular 👍🏼 let us know when you taste it
My mother made ginger beer when we were kids, using brewers yeast. I don't think that she realized that it was alcoholic!😂
Lol😂
😂👍🏼🍺 thanks for sharing your experience 🤪
😂
😂😂😂👏👏👏
Maybe she did it on purpose!
Do you have a recipe for making pasta with the preserved chili peppers? Grazie
No 😬 sorry
the Bob Ross of cooking/ fermentation, so nice and relaxing...
😂👍🏼 thanks
Real good tutorial
Thanks Take Care
Enjoy
Thanks 🥳👍🏼🍺
Make a simple syrup and then boil as many slices of raw ginger as you want in it. Strain it into a contianer. Buy cans of selzer, and use one can for a 1-3 ounces of the ginger simple syrup. Tastes great. You can reuse the ginger multipe time and eventually convert them into candied ginger. I've been doing this for YEARS.
Thanks for sharing your recipe with us 👍🏼
So it's not fermented and prob much higher in sugar. Much simpler though.
Add one to two shots white rum to taste ☺️
I just love your accent man, so soothing, more cooler than the beer
😂👍🏼 thanks
Very easy recipe, thank you for sharing...
Welcome 🤗 thanks for watching and sharing the video 🥳👍🏼
Thanks... will make this weekend... and update in a month or so! Spectacular!!😁🥂⚡💥
Bravo 🥳🍺
Thanks again for your fantastic videos!
Thanks 🤗🍺
Thank you, its similar to making kombucha. Thanks gonna try making this.
Yes 👍🏼 similar but different 😉🍺
Complimenti! Grande video.
Grazie Michael 👍🏼
I will try this recipe.
Low in alcohol and with a lot of fizz makes this beer even more interesting.
Keep us updated with the tasting 😉🍺
Loved the recipe will definitely going to try and make this , wish me luck it's my first time
You don’t need luck if you follow this recipe 😉🍺
Hi thanks for the video just wanted to ask can I lemon and honey instead of lime and sugar?
Sure 👍🏼 keep us updated 😉🍾
How much sugar is left in the final product? Does it taste sweet or has all the sugar turned into alcohol?
Like others I did enjoy the absence of annoying music, and clear simple instructions, so you definitely got my thumbs up.
Thanks for your support 👍🏼
No sugar left but only alcohol 🍺
Ciao Andrea! Thank you for sharing! Wl try this one day soon !
Thanks Nikki 🍺😉👍🏼 keep us updated 🤪
I found that putting a plastic water pitcher over the airlock is a good idea if you live at very high altitude as sometimes it will blow the top off
Thanks for the advice 👍🏼
Parezca estupendo
Grazie 🤩
Spectacular ginger beer recipe! Will try , thank you!
Thanks 🥳 keep us updated 🍺🍾
Thank you for the video and recipe. I definitely gonna try it, but i wanted to ask - how long beer can be stored in those glass bottles? Room temperature and how long if in the fridge? Thank you!
1 year at room temperature
Do you freeze your left over trub and add to boil or after when using next batch?
I store it in the fridge close in a glass jar
Really amazing it is very very easy thanks my dear for sharing Grazie
❤❤❤❤❤❤❤❤❤❤❤❤❤👍👍👍👍👍👍👍👍👍👍👍👍🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
Grazie Youssef 👍🏼🍺
Great video…. What is the liquid in your air lock?
Any liquor you can find it will be perfect 👍🏼
Thank you very much! I've been trying to find a recipe for this for so long and it looks amazing!
Now you can make it 🥳🍺
Hello. How do you attach a tap to the fermenter you are using? Can you send me the link of the faucet you bought?
ruclips.net/video/6YMqbpjRVUc/видео.html
I love ginger beer, I was given some by friend whose family make it in Barbados and it was terrific. I always wanted to make it the proper way and I would imagine that this was the method they used, it was so much better than the shop bought ginger beer. Thanks for the recipe, it will be good to try.
Keep us updated 🍺👍🏼😉
Ginger beer is the best!
🥳👍🏼 it’s spectacular 🍺
After make this beer and our collected yeast from this beer how many time we keep this collected yeast in fridge
You can store it for 6 months
@@Spectacular-cuoredicioccolato sir after collect this yeast then can we store this yeast into the plastic jar instead of glass jar because i don’t have any glass jar in my home 😔😔
@MdSaiful-wt1wm yes 👍🏼 but remember that glass is better
@@Spectacular-cuoredicioccolato thanks for your reply and sir there is one more question for you that i was watched your rum making video at home by fridge distillation technique so now the question is, after when we completely make this 1 liter rum and then can we convert this 1 liter rum into the vodka by heat distillation??
@MdSaiful-wt1wm yes 👍🏼 if you have the tools
Hello from Canada! Spectacular!! I look forward to trying your recipe. One question regarding the 2nd fermentation: After you fill the bottles with the sugar cube, at what temperature do you store the bottles? Do you leave them at room temperature, or do you put them directly into the refrigerator? Grazie 1000!
Room temperature 👍🏼
@@Spectacular-cuoredicioccolato Thank you -- I just saw your reply now!
Keep us updated 🙂
thanks i want to try this soon, this sounds great
Bravo 👏🏼 keep us updated
thank u.
Btw, does it still have live bio organizm at finish line?
Yes 👍🏼
How did it become sparkling? Naturally?
Fermentation from the wild yeast
Thanks for sharing
Welcome 🤗 thanks for watching
Hi. Love watching your video. I am just wondering the last 2 weeks before you drinks it. Where do you keep your bottles? In room temperature? Can I keep in room temperature all the way.
Yes 👍🏼 room temperature
Thanks for watching and sharing the videos
Great work. Do we have to add yeast? . Please help
The wild yeast is already on the ginger but if you have brewing yeast you can use it
@@Spectacular-cuoredicioccolato can we just grind the ginger and boil it witbout peeling it? Thanks for the reply
@thenNDnow if you boil it you kill the yeast
@@Spectacular-cuoredicioccolato i got you, thank you for all the guidance 👍❤️
Can i put some pieces ginger directly in the fermentor? Or grind some ginger and put it directly in the fermentor!?
And in the way to have more beer in a bigger fermenter, can i do the same recipe multiplying all the ingredients by 5(1kg of ginger, 15liters of water, 2kg of sugar,...)???
Yes 👍🏼 sure
By adding torch ginger you can find better aroma & color (red torch ginger) for this wine 👌😋
Thanks for the information 👍🏼🤩
Hi Nugroho were can I fiend red torch ginger
I did everything according to the recipe, but fermentation has not started for 2,5 days already. Should I wait longer or should I go to the store for the yeast, how do you think? Love all your videos, thanks a lot!
Having the same issue here, any advice really appreciated :)
open the fermenter give it a good stir so as to oxygenate the wort. it should start if it doesn't start you have to use the yeast to make beer 🍺
You should do like I said to Nikita open the fermenter give it a good stir so as to oxygenate the wort. it should start if it doesn't start you have to use the yeast to make beer 👍🏼
@@Spectacular-cuoredicioccolato thanks for your advice, I have tried to oxygenate the wort but to no effect, so I just bought the yeast and now it is joyfully bubbling)) Guess the ginger from supermarket has been sprayed over with some preservatives, killing all natural yeast
Ok 👍🏼 perfect 🤩 good idea 😉
Yes 😬 probably they killed the natural yeast
Interesting recipe for making ginger beer directly instead of fermenting a ginger bug starter first. The recipes I've seen using a ginger bug starter make a ginger beer with less alcohol and only takes about a week to 10 days in total for both primary and secondary fermentation, instead of the four weeks shown in the video.
Just three questions:
(1) If an alcohol level lower than 5.5% to 6% is the target, can that be achieved by reducing the amount of sugar added for the fermentation?
(2) For the 2nd fermentation over 2 weeks in the bottles, will carbon dioxide build up in the glass bottles and possibly cause the bottles to explode?
(3) If bottle explosion could happen during the 2nd fermentation, can that risk be reduced by keeping the bottles in the refrigerator during the 2 weeks so that fermentation is slowed down? Are there other ways you recommend to reduce the risk of bottle explosion due to CO2 build up?
1 no 👎🏼
2 if you follow the recipe there will be not explosion
3 in the fridge you slow the fermentation, so probably it will be not sparkling
@@Spectacular-cuoredicioccolato - Thank you.
Did you do anything to control the room temperature when you were doing the 2nd fermentation in the bottles? The only place I have to do this is in our outdoor Thai kitchen where the normal temperature during the day is between 35 and 40 degrees at present.
🤔 you can put the bottles in a container with water 😉 far from the sun and light, with the water the temperature will be more constant. I usually store it inside my very small apartment, same temperature 😎 I am in Thailand too
Amazing!!!! Thank you!!
Why do you pour the water through the grated ginger? To get the yeast?
Afterwards you put the grated ginger in the big bottle?
How much should I use with brown sugar?
Yes 👍🏼 for the yeast
Not inside the fermenter
Same quantity
@@Spectacular-cuoredicioccolato Grazie mille!
😉👍🏼 keep us updated
Greet video!💯 after putting the ginger beer in bottle do you need to leave them in the fridge or outside (room temp)?
Room temperature 👍🏼
Superb ❤️
Beer without hops and yeast?
Will it work?
😉 try and let us know 🍺
Hey. Love your videos man. Always refreshing and helpful. Have a couple of questions though. Can i use brown sugar instead of sugar + tea bags? And then the last 2 weeks you mentioned, should i keep them in refrigerator?
Thanks ☺️👍🏼🍺
Yes brown sugar and tea bag if you have
The first 2 weeks in the bottles should be at room temperature
@@Spectacular-cuoredicioccolato lovely
Keep us updated 😉
Great sharing 👍💞💐😀
Thanks 🥳 greetings from Thailand
I'll give it a try😊Hello from Serbia!
Bravo Vladimir 👍🏼🍺 keep us updated 😉
i cant wait to make it, thank you
Keep us updated 😉👍🏼
Really really really spectacular 😊
Brava Aliana 🥳👍🏼🤪🍺
Spectacular t-shirt!
Thanks 😉 Spectacular BEER: bit.ly/2YMMnJ9
Whenever I make ginger beer I use a ginger bug to start it. It’s kind of like a sourdough starter. You add 2tbsp grated ginger, 2tbsp sugar and 2tbsp water every day for a few days to a jar and it will start bubbling. You strain the liquid to start a batch of ginger beer. What you are doing here is the same principle of using the wild yeast on the skin, but even easier!
Yes 👍🏼 same idea
Thanks for that James. Can one keep the bug going indefinitely like a sourdough mother?
@@sean.butterworth sure!
Good morning here from USA Oregon. I love all your videos. Do you have a recipe of beer. " Barley with a hint of honey" long tume ago I bought a beer that says "Barley beer with a hint of honey" the color was yellow gold. Really good beer. Not to strong not too soft. I never were able to find that beer. I will love to make my own at home. Thank you for all your recipes. Many blessings.
Not with honey 🤔 but it’s a good idea for a future project 🍺👍🏼 thanks
Gonna make this one.
Bravo Michael 🥳
I think that I fermented both lime and ginger residue so I got my beer different taste. More importantly when should I put my yeast ? Is it after the ingredients have cooled down or whilst it's on fire .Thank you
When cooled down 👍🏼
Nice recipe, I'll try making it. I've never tried with limes and tea before.
There is a few errors in your video:
1. There's bacteria in there besides just the wild yeast, so your alcohol percentage will be much lower. (forgot what the other things are, but effect is similar to the bacteria that eat your alcohol and produce vinegar. In your case you'll probably get lactic acid)
2. When you can you should always put the conditioning sugar in the fermenter, cause if you get a few grams off in the fermenter it means nothing, but if your bottles differ by a few grams it can mean some are fine, and others are potential bombs.
Thanks for the information 👍🏼 but still I prefer putting it directly in the bottle. If you put the sugar In the fermenter the first bottle will have more sugar than the last 😉🍺
Lactobacillus spp. The various species of LABs.
Ok 👍🏼
Hi Andrea, can you do a strawberry+rhubarb wine? I like alot the combination of those fruits in jam, it could be a good wine with a little bit of sourness, THX
I would like 👍🏼 thanks for the idea but last year I was not able to find the rhubarb 😬 I was looking for it because I need it for a liquor 🥃
@@Spectacular-cuoredicioccolato get some seeds and grow it in a pot rhubarb is almost impossible to kill as long as you water it when it wilts and feed it once in a blue moon. I swear it is a weed people like to eat or drink....
I have only tasted the non alcoholic ginger beer which itself is a hot favourite. Yours then must be "really really spec-taaa-cular"!
Yes 🥳 it is 🍺👍🏼😉
Ciao, la fermentazione in bottiglia la si fa a temperatura ambiente o in frigorifero?
Temperatura ambiente 👍🏼
Looks great. I make a very similar recipe.
Spectacular 🥳👍🏼🍺
Hi. I am making a lot of your recipes. One thing I don't understand. If I want sparkling wine (any wine) but keep some of the sweetness, how do I do it? If there is too much sugar originally, extra sugar on second fermentation will do nothing, because some sugar is left from the first. However, if originally there is not enough sugar, so anyway no sweetness is left. Thank you
Yes 😬 exactly 👍🏼 but I will try to find a solution. One friend is making some experiments 😉 I will keep you updated
Would the recipe change if I use freshly squeezed ginger juice?
You can use it 👍🏼 remember to add half glass of fresh juice directly in the fermenter
Can you use honey instead of sugar ? If you blitz the ginger before will that help the ginger flavour or would it be too strong?
Yes 👍🏼
It will more difficult to filter
Thanks fotr recipe.. ❤
Thanks for watching
love your video's excellent.
Thanks 🤗🍺👍🏼🥳
Is it possible to make this with stevia instead of sugar?
The sugar will be alcohol 🤔 I don’t know about the stevia 😬 sorry
Probably better the sugar
That looks delicious and refreshing and happens to be one of my favourite summer drinks. That is a huge amount of sugar though. Is some of it consumed during the initial fermentation?
All sugar is consumed during the fermentation 😉🍺
@@Spectacular-cuoredicioccolato Thanks. I'll put this recipe on my to-do list straight away.
Bravo 👏🏼 keep us updated 👍🏼🍺
That’s why the specific gravity dropped from 1044 to 1002. The sugar had been converted to alcohol making the solution less dense…
Exactly 👍🏼
Did you put the grated ginger in the fermenter, or just strain the mixture over it
Only strain the mixture over it 👍🏼
Can you use raw honey instead of sugar?
Sure 👍🏼
Really well put together video. A traditional recipe where I come from 🇬🇧 I like your method better than starting a “ginger beer plant” sort of like a sourdough but with grated ginger instead of flour. Some of the ginger I’ve tried that comes from the USA is washed in I don’t know what but it seems that it has no wild yeast on it at all. Best to use local organically grown if you can find it or better yet if you have climate like you do, grow your own.
I’ll have to try your recipe as it looks to be a lot less dangerous than what I made some years ago with Champagne yeast. It clocked in at 9.5% ABV, and after a few I was 😵💫.
Keep brewing your brews, I love to see your videos, especially the tasting part.
🤪👍🏼🥳🍺 yes 😬 9.5 % is strong 🤯 1 is enough for me 😵💫
Love the videos but after you bottle your beer or wine do you store them in the fridge or somewhere at room temperature? What about the potential of the bottles exploding due to pressure? Or can those specific bottles made to handle that pressure for the 2 weeks?
At least 2 weeks at room temperature. But you can store at room temperature also 1 year without problems. If you follow the recipe there will be not explanation
@@Spectacular-cuoredicioccolato E la possibilità che le bottiglie esplodano a causa della pressione? O quelle bottiglie specifiche possono sopportare quella pressione per le 2 settimane?
Se segui la ricetta le bottiglie non scoppiano, sono bottiglie di vetro per l’acqua. Se segui la ricetta la pressione è come l’acqua frizzante.
Please let me know how to avoid the mold problems.
With the airlock
How spicy is the ginger beer? If you add more ginger, does it make it more spicy/hot?
The first time follow the recipe 😉 after you can try to add more and find the quantity that you prefer
Thanks! I like the t-shirt you’re wearing at 1:55. Are you going to make it available to buy?
Sure 👍🏼 Magliette
Rosse
teespring.com/shop/cuoredicioccolato-it
Gialle
teespring.com/shop/cuoredicioccolato
Spectacular BEER: bit.ly/2YMMnJ9
Amazing❤
😉🍺👍🏼🥳 spectacular
Hello! Is it possible to use wine yeast for this recipe!?
Yes 👍🏼
So if i do the proporsional recipe with 15liters of water, i add 2,5 coffee spoon of wine yeast, correct!?
Brew yeast or wine yeast would give the same results!?
@user-yz8hc9ty7l start with 1 spoon 😉
Already put 2 and a half spoon🤦♂️😬🤦♂️😁
Awesome... It's 40 plus here
More Ale more beeeer 🍻
🥳🍺 please drink with moderation
I'm definitely going to be making this one real soon!
Is is possible to make a great ginger ale without the alcohol as well?
We don't drink soda for it is toxic, but it would be very nice to have a soda with great flavor that I can make here.
Thank you for the videos you make. I have learned more from you than all the others combined.
Thank you
A little bit of alcohol you will have it, but if you use only 50 g the alcohol will be very low
Soda isn't toxic. It's processed junk, it's full of sugar, but it's not actually toxic.
I clicked "like" just after I saw a new video of yours! (trust in your content, I believe), let's see.
🤗👍🏼 thanks for your trust
Excellent channel
Thanks ☺️ please share the videos with friends and family