I saw your ginger growing video and then moved over to watch you make the beer. Pretty awesome! During lockdown we weren't allowed to buy alcohol in South Africa and I started on my "wine/mead making" journey with different fruit juices, 25lt at a time. Mine I did get up to 12% but I would drink it with soda like a spritzer. Even made some mampoer / moonshine from it. What I actually wanted to say was, if you store that ginger beer or for 3-6 months on a shelf the flavor changes so much and it becomes clear. Save some next time and try it out.
@@thomasdooley5904 I tried to find it for you but can't. I think it was on a different channel but searched my history and not there. Hopefully he replies. In short he grow the ginger in potting soil bags with a hydro system and a wick which sucks it up into the the bag.
As someone who's been brewing for the last 20 years it was a real treat to see you go through those initial stages of learning and testing and then finally the success of a deliverable product that you can proudly say "I made this". Well done.
Hey Hoocho! if you want that spice in your ginger beer to come from the Ginger, you need to dehydrate it. cooking ginger breaks decomposes the Gingerol into zingerone, which is sweeter. if you dehydrate ginger it becomes shogaols. these are alcohol soluble~ ginger beer, vodka steeped with dehydrated ginger, and lime!
"What do you want to see me make?" Careful what you wish for! Since you live in a hot climate for instance, it would be cool to see you work with kveik (the type of yeast), that thrive when fermenting at up to 42c. And kveik will throw most esters when fermented hot. Voss Kveik for instance will produce orange-y and lemon-y esters that would be perfect in a ginger beer. I'm currently fermenting an apple wine in that temperature range by using a sous-vide and water-bath around the fermenter, since I live in a cold climate. Works well! Also, Australia has loads of interesting honey varietals that would produce distinct meads. From a beer perspective, would be cool to see you make a hopped hydromel (low-alcohol mead) or a braggot (mead/beer). Great video btw. Would love to see any kind of fermentation on this channel!
Whilst watching this I presumed you’d have at least 100s of k subs and this wound have millions of views 😂 top notch content. I’ll be sticking around for more
Fantastic! You can brew it a lot more dry, the very low end of sugar, if you plan it as a cocktail mixer. I've made it in a much smaller batch, and sweetened it in the glass with simple and a squeeze of tangerine to compliment the belt of local whiskey.
You're one lucky lad to have many roots that hard to grow like Ginger! Didn't know that Ginger Beer was better than store brought ones! You should do one with Lemon!
found this in passing and now I am staying... great project. one thing a few people suggested honey and maple syrup as alternatives to white sugar... the thing is health wise honey is no better than sugar in terms of health (it is just sugar with additional flavors.) and Maple syrup is more unsustainable than Australian sugar -because it takes so much energy to produce; I live in Vermont and make maple syrup part of the year (40L of sap =1L of syrup) and it has to be transported from either Vermont , Quebec or upstate NY in the USA, to Australia... and of course IT IS JUST sugar as well. it is 100% not healthier than brown sugar or honey... anyways your channels are awesome. thank you for the great work
David, Phx. AZ I'm 73+ years young here. The only beer I have been brewing for the past 5+ years is an Iris Stout using my 10 gal. BrewBoss and home made controller. ;>)
Wow what a ginger haul!!! Looks like I'm going to be checking your other channels out.. I have been growing ginger for a while specifically for ginger beer.. I think I have found the right place!
Awesome video. I grow a lot of ginger in the garden and I usually use it for soda type drinks. Using my ginger bug . I did have a batch that fermented on accident and it was good for me but the kids weren’t so pleased. I have always wondered if I could actually do a ginger beer. You saved me a lot of work with this video. I’m going to give it a shot. You have a sub and a like from me.
Very entertaining. I remember we used to make non-alcoholic ginger beer as a kid - from memory sultanas and dried ginger powder to make the must but it was delicious. You have real talent as a presenter - humble & not too show-offy & GSOH and not too Occery
I've been making cider from Woolies apple juice, white sugar and wine yeast. Once the liquid clears I bottle it, add a tablespoon of sugar per litre and soda stream it. it's great for making 2 litre batches of dry cider in a mini demijohn.
This is cool I feel it has earned a place on the main channel even though it's not hydroponics it would still be very welcome and probably make you way more $$
Fun fact, there's still yeast in that keg, it will restart fermentation in the keg, just slowly because it's so cold, it will become more alcoholic and dryer the longer it's left in the keg... assuming it lasts long enough. If you want to actually halt the fermentation you need to add a little potassium sorbate and potassium metabisulfite to stabilise the ginger beer, the 2 ingredients are needed in cider and wine. N.B. as this stops yeast breeding further you will not be able to bottle condition using this method. I have been making cider (and beer, mead and ginger beer) for over a decade and the wife loves it, happy to share recipes/steps
@@theconsciousguy1081 I really just do Kingsley's ginger beer recipe but without the extract, there's enough ginger in it without the concentrate (although more won't hurt). The concentrate adds a very noticeable cordial kind of taste that is not worth it.
Nice 1 Mr Hoocho. The clear keg looks like a interesting product so you can watch your brew growing. Maybe the next vid could be a distillation process? Moonshine !
This is awesome 👌 im just about to embark on my own soon , going to do pretty much what you did but using 8 litres of apple jucie . Thanks for the great vid 👍
You could use a beer yeast to ferment instead and then you wouldn't need to back sweeten. Ive made a ginger beer with Nottingham yeast and it was awesome
good stuff, I have managed to grow WAY too much ginger this year in the south of France. Booze keeps going up in price and so now I will buy a Fermzilla thing plus all the trinkets. Many thanks
My notifications are 22hrs late🤦♂️ This is an awesome video mate. The visual of the fermentation was next level. Everyone liked it even the two girls that like a dry wine. Did you try soda stream or couple stubbies🍺🍺
Great work bud!! Inspired by this!! Going to buy ginger and a lot of fookin sugar lol😂I’m adding blackberries,raspberries red currants and gooseberries from the garden see what happens, maybe end up tasting like shit like last time I made plum cider and ended up sour champagne tasting stuff but 🍻
You want to use even more gear for your next brew? Get an ultrasonic tub to speed up the diffusion of the spice flavours into some water/alcohol to add to the brew.
Nice video, very thorough and thoughtful. Have you ever tried a 50/50 mix of white sugar and brown sugar? it’ll impart caramel and molasses notes that will play off the dryness of the champagne yeast EC-1118.
im so sorry to put you back into a spiral but, i found a ginger beer that uses tumeric and another that uses ginseng. there, put simply, are a lot of ginger plants out there as well. So uh, for convenience of others.... here are some ginger plants Myoga: A ginger with edible shoots and roots Butterfly ginger: A ginger with edible flowers Zedoary: A ginger with spicy shoots, leaves, flower spikes, and roots Old ginger: A ginger with a robust, spicy flavor that's good for soups and stir-fries Bitter ginger: Also known as Zingiber zerumbet, pinecone ginger, pinecone lily, and shampoo ginger Fingerroot: Also known as Boesenbergia rotunda Galangal: A flavorful ginger plant Turmeric: A flavorful ginger plant these are the more popular plants, next is more consideration, there are plants with similar taste profiles (they are not gingers) Asarum canadense: Also known as "wild ginger", but it's not actually related to true ginger. It contains aristolochic acid, which can cause kidney damage and certain types of cancers. Magnolia flowers: Some say these flowers taste like ginger and cardamom. sourced from quick web results/previous and current spiral from my cooking journey edit: all these tools and no herb grinder or a mortar? a hammer...and you dont need the herb ball, really, not unless you plan on removing them (to avoid tannins, which are bitter and not present in ginger) the yest isnt needed, there is natural yeast, people add yeast for more drunky drunk, but, you can achieve the same thing by providing the natural yeast with extra sugar and warmer temperature (warmer. not hot.) and maybe a little more patience you can also add dried ginger or ginger powder, the flavor profile changes when dried and provides a spicier kick to your drink lastly, if you can evaporate some of the water or distill the ginger brew to get a stronger product, without over cooking the ginger (destroying those good flavor compounds) you should be able to get an even better drink
Made one with lemons, fresh and powdered ginger. Fermented and served from keg (floating dip tube). And you think you're lazy 😂 Will definitely watch your growing video 👍
Why was there just 6% alc in the secound measuring and 13% in the first? As i understand you just sieved the brew in a new container. Or did i miss something?
Really looking forward to seeing this episode! Homebrewing is such a rabbithole. And you already make beer if I recall correctly? Will watch as soon as I am done tweaking my apricot/cloudberry mead that I am making to give to my grandma come christmas! Cheers.
How about adding a small amount of tumeric and lemongrass and substitute 10% of the ginger for galangal (something else to grow). Galangal, tumeric and, to some extent, ginger have some pretty awesome potential health benefits that could help with the after effects of drinking at bit too much of the GG juice.
As an experienced beer brewer using Grainfather I have tried all sorts of ginger beer recipes. Personally I see many flaws in this especially on allowing oxygen into the brew but wondering why you wouldn’t put the citric and sugar into the fermentation vessel or leave some sugar in the fermentation… was there too much yeast considering fermentation with the ginger creates more yeast… hmmm
next time around you should try adding sugar in the middle of fermentation, it'll blend the flavors more naturally. backsweetening makes the ferment taste overly saccharine and unmixed at the end, and adding too much sugar from the jump makes it too alcoholic as you've found.
Hi, great video, wanna taste it :) I have sugar related question. Do you make kombucha? How much sugar do you put there? We put 100g to 3 litre bottle for fermentation and no more. It's sweet a lot. Those amounts of sugar you put in your beer seems crazy
exact same minus the yeast and the sugars you will be adding are to taste, (@26:36 for a general idea) if you don't mind a little bit of alcohol content (Think kombucha) look into ginger bugs and only ferment for 3 days. keep the brew cold after this as it will naturally ferment if its not cold.
I was with him until he started adding sugar to the fermented solution. I get adding some for creating natural carbonation, but outside that it just seem like you should be pouring vodka in juice or something.
Ginger + turmeric beer. I've been having more success with growing turmeric than with ginger lately, so want to use that some more. Also, get bees, make mead. I made mead with a friend recently and waiting on maturation. btw, love the Aussie style. Feels like home. Don't Americanize your style to suit a "wider" audience.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I saw your ginger growing video and then moved over to watch you make the beer. Pretty awesome! During lockdown we weren't allowed to buy alcohol in South Africa and I started on my "wine/mead making" journey with different fruit juices, 25lt at a time. Mine I did get up to 12% but I would drink it with soda like a spritzer. Even made some mampoer / moonshine from it. What I actually wanted to say was, if you store that ginger beer or for 3-6 months on a shelf the flavor changes so much and it becomes clear. Save some next time and try it out.
Also game from the massive grow video. Incredible.
Where’s the grow video. Not on the channel
@@thomasdooley5904 I tried to find it for you but can't. I think it was on a different channel but searched my history and not there. Hopefully he replies. In short he grow the ginger in potting soil bags with a hydro system and a wick which sucks it up into the the bag.
@@thomasdooley5904 Look up "hoocho revolutionary new method of growing ginger and turmeric"
m.ruclips.net/video/I7fByDXYSvk/видео.html
As someone who's been brewing for the last 20 years it was a real treat to see you go through those initial stages of learning and testing and then finally the success of a deliverable product that you can proudly say "I made this".
Well done.
진저비어 만드는 방법을 공유해 주셔서 감사합니다. 저도 한번 만들어보겠습니다. 저는 한국에 있는 유튜브 친구입니다. Korea friend
Hey Hoocho! if you want that spice in your ginger beer to come from the Ginger, you need to dehydrate it. cooking ginger breaks decomposes the Gingerol into zingerone, which is sweeter. if you dehydrate ginger it becomes shogaols. these are alcohol soluble~ ginger beer, vodka steeped with dehydrated ginger, and lime!
Was about to say the same 😊
This is quite interesting!
Now I know why we used to make it with ginger powder as a kid!
Thanks folks! I often learn as much from comments as the video.
Very interesting for yours experience ❤❤❤🎉🎉🎉
"What do you want to see me make?" Careful what you wish for! Since you live in a hot climate for instance, it would be cool to see you work with kveik (the type of yeast), that thrive when fermenting at up to 42c. And kveik will throw most esters when fermented hot. Voss Kveik for instance will produce orange-y and lemon-y esters that would be perfect in a ginger beer. I'm currently fermenting an apple wine in that temperature range by using a sous-vide and water-bath around the fermenter, since I live in a cold climate. Works well! Also, Australia has loads of interesting honey varietals that would produce distinct meads. From a beer perspective, would be cool to see you make a hopped hydromel (low-alcohol mead) or a braggot (mead/beer). Great video btw. Would love to see any kind of fermentation on this channel!
Whilst watching this I presumed you’d have at least 100s of k subs and this wound have millions of views 😂 top notch content. I’ll be sticking around for more
Your excitement for the sweeter version is infectious bro! Wife and I want a fermzilla STAT now!! Job Done!
Great entertainment at 6 am in the morning sounds amazing wishing I could do this on a smaller scale eventually…stay blessed
That rain in the tin roof is FANTASTIC!
That is a very cool fridge you have. Marshall. Wonderful.
Up North Qld Australia ginger grows around the rivers wild and much larger the normal
Fantastic! You can brew it a lot more dry, the very low end of sugar, if you plan it as a cocktail mixer. I've made it in a much smaller batch, and sweetened it in the glass with simple and a squeeze of tangerine to compliment the belt of local whiskey.
Top work Hoocho! This looks awesome. Let us know if you need any more yeast or brewing ingredients.
You're one lucky lad to have many roots that hard to grow like Ginger!
Didn't know that Ginger Beer was better than store brought ones! You should do one with Lemon!
Came from the ginger harvest vid. HOLY MOLEY! Nice to meet you, homie from the future
found this in passing and now I am staying... great project. one thing a few people suggested honey and maple syrup as alternatives to white sugar... the thing is health wise honey is no better than sugar in terms of health (it is just sugar with additional flavors.) and Maple syrup is more unsustainable than Australian sugar -because it takes so much energy to produce; I live in Vermont and make maple syrup part of the year (40L of sap =1L of syrup) and it has to be transported from either Vermont , Quebec or upstate NY in the USA, to Australia... and of course IT IS JUST sugar as well. it is 100% not healthier than brown sugar or honey... anyways your channels are awesome. thank you for the great work
David, Phx. AZ I'm 73+ years young here. The only beer I have been brewing for the past 5+ years is an Iris Stout using my 10 gal. BrewBoss and home made controller. ;>)
Nice presentation.. I loved the bubble!
Wow what a ginger haul!!! Looks like I'm going to be checking your other channels out.. I have been growing ginger for a while specifically for ginger beer.. I think I have found the right place!
Great video mate. Love experimenting and mucking around with things to get them perfect myself. Cheers
You should do more videos like this. Very entertaining
this is really a comedy channel.......Hoocho.....you hit another winner!
Awesome video. I grow a lot of ginger in the garden and I usually use it for soda type drinks. Using my ginger bug . I did have a batch that fermented on accident and it was good for me but the kids weren’t so pleased. I have always wondered if I could actually do a ginger beer. You saved me a lot of work with this video. I’m going to give it a shot. You have a sub and a like from me.
Very entertaining. I remember we used to make non-alcoholic ginger beer as a kid - from memory sultanas and dried ginger powder to make the must but it was delicious. You have real talent as a presenter - humble & not too show-offy & GSOH and not too Occery
Also the Ginger Factory in Yandina is my favourite tourist attraction; that's how much I love ginger
I've been making cider from Woolies apple juice, white sugar and wine yeast. Once the liquid clears I bottle it, add a tablespoon of sugar per litre and soda stream it. it's great for making 2 litre batches of dry cider in a mini demijohn.
thank you ginger beer recipe sharing. I'll make it a try. I think it will help a lot.
This is cool I feel it has earned a place on the main channel even though it's not hydroponics it would still be very welcome and probably make you way more $$
"We need to add more sugar... for science!" Needs to be merch for sure!
"But i could drink that" @23:23
Fun fact, there's still yeast in that keg, it will restart fermentation in the keg, just slowly because it's so cold, it will become more alcoholic and dryer the longer it's left in the keg... assuming it lasts long enough. If you want to actually halt the fermentation you need to add a little potassium sorbate and potassium metabisulfite to stabilise the ginger beer, the 2 ingredients are needed in cider and wine.
N.B. as this stops yeast breeding further you will not be able to bottle condition using this method.
I have been making cider (and beer, mead and ginger beer) for over a decade and the wife loves it, happy to share recipes/steps
Care to share your ginger beer recipe?
@@theconsciousguy1081 I really just do Kingsley's ginger beer recipe but without the extract, there's enough ginger in it without the concentrate (although more won't hurt). The concentrate adds a very noticeable cordial kind of taste that is not worth it.
This video was awesome and that ginger beer made my mouth water! Wish I could've had a glass too 😂 subbed!
Good stuff Hoocho 👏
Nice 1 Mr Hoocho. The clear keg looks like a interesting product so you can watch your brew growing. Maybe the next vid could be a distillation process? Moonshine !
Great video, Hoocho! You've inspired me to make some.
This is awesome 👌 im just about to embark on my own soon , going to do pretty much what you did but using 8 litres of apple jucie . Thanks for the great vid 👍
BIG DOG!!! Love this, I brew ginger beer too, but I've never used spices. Love it. I'll be giving it a go next batch!
Growing up (in the '70s and '80s) in Toronto, Canada, mom's ginger beer was never carbonated but was hot (like fire🔥) and delicious!
Another Awesome Vid, very much enjoyed 👍
You could use a beer yeast to ferment instead and then you wouldn't need to back sweeten. Ive made a ginger beer with Nottingham yeast and it was awesome
Wrap the bag around a big metal spoon or brew paddle. As you slowly spin the spoon, the bag tightens and squeezes out the liquid.
good stuff, I have managed to grow WAY too much ginger this year in the south of France. Booze keeps going up in price and so now I will buy a Fermzilla thing plus all the trinkets. Many thanks
My notifications are 22hrs late🤦♂️
This is an awesome video mate. The visual of the fermentation was next level. Everyone liked it even the two girls that like a dry wine.
Did you try soda stream or couple stubbies🍺🍺
O ideal seria utilizar o resfriador para resfriamento rápido após a fervura.
Great work bud!! Inspired by this!! Going to buy ginger and a lot of fookin sugar lol😂I’m adding blackberries,raspberries red currants and gooseberries from the garden see what happens, maybe end up tasting like shit like last time I made plum cider and ended up sour champagne tasting stuff but 🍻
Amazing Video! Subscribed.
Can you post the link for growing ginger and turmeric? Thx
Such a great watch and talk about tantalising the taste buds.
Is tumeric beer a thing? I'd love to know a use for surplus tumeric.
Thanks for your video! Very helpful
Wheres the videos of the growing of the ginger? Hydroponic? Super interested 👍👍👍😁
ruclips.net/video/I7fByDXYSvk/видео.htmlsi=8t0iGX9g7FlHX0qL
Didnt realize it was Hoochos until you said! Youve got me cornered on my niche interests
Holy Ginger, love it!!!
Hoocho’s on the hoocho!
Since it's a ginger beer without making a ginger bug: is it fine to use a cloth cover instead of an airlock during the fermentation process?
you don’t need airlock put you need to have closed cointainer
You want to use even more gear for your next brew? Get an ultrasonic tub to speed up the diffusion of the spice flavours into some water/alcohol to add to the brew.
Nice video, very thorough and thoughtful.
Have you ever tried a 50/50 mix of white sugar and brown sugar?
it’ll impart caramel and molasses notes that will play off the dryness of the champagne yeast EC-1118.
im so sorry to put you back into a spiral but, i found a ginger beer that uses tumeric and another that uses ginseng.
there, put simply, are a lot of ginger plants out there as well.
So uh, for convenience of others....
here are some ginger plants
Myoga: A ginger with edible shoots and roots
Butterfly ginger: A ginger with edible flowers
Zedoary: A ginger with spicy shoots, leaves, flower spikes, and roots
Old ginger: A ginger with a robust, spicy flavor that's good for soups and stir-fries
Bitter ginger: Also known as Zingiber zerumbet, pinecone ginger, pinecone lily, and shampoo ginger
Fingerroot: Also known as Boesenbergia rotunda
Galangal: A flavorful ginger plant
Turmeric: A flavorful ginger plant
these are the more popular plants,
next is more consideration, there are plants with similar taste profiles (they are not gingers)
Asarum canadense: Also known as "wild ginger", but it's not actually related to true ginger. It contains aristolochic acid, which can cause kidney damage and certain types of cancers.
Magnolia flowers: Some say these flowers taste like ginger and cardamom.
sourced from quick web results/previous and current spiral from my cooking journey
edit: all these tools and no herb grinder or a mortar? a hammer...and you dont need the herb ball, really, not unless you plan on removing them (to avoid tannins, which are bitter and not present in ginger) the yest isnt needed, there is natural yeast, people add yeast for more drunky drunk, but, you can achieve the same thing by providing the natural yeast with extra sugar and warmer temperature (warmer. not hot.) and maybe a little more patience
you can also add dried ginger or ginger powder, the flavor profile changes when dried and provides a spicier kick to your drink
lastly, if you can evaporate some of the water or distill the ginger brew to get a stronger product, without over cooking the ginger (destroying those good flavor compounds) you should be able to get an even better drink
Have you tried using a Ginger Beer Plant to make your ginger beer?
do you have a video showing how you grow your ginger?
Yeah mate: ruclips.net/video/I7fByDXYSvk/видео.htmlsi=V5a_4kW6y9rNU3by
Made one with lemons, fresh and powdered ginger. Fermented and served from keg (floating dip tube). And you think you're lazy 😂 Will definitely watch your growing video 👍
To extract flavors from the spices, it need to be roasted for a few minutes before crushing.
Why was there just 6% alc in the secound measuring and 13% in the first? As i understand you just sieved the brew in a new container. Or did i miss something?
I might have missed it, but was anything done to stop the back sweetening from fermenting?
Really looking forward to seeing this episode! Homebrewing is such a rabbithole. And you already make beer if I recall correctly? Will watch as soon as I am done tweaking my apricot/cloudberry mead that I am making to give to my grandma come christmas! Cheers.
Where do you show how to grow ginger
Can I get a link to your ginger growing video please
Yeah Mate:
ruclips.net/video/I7fByDXYSvk/видео.html
Ohh please do a non alcoholic ginger shot guide!
Fire vid man
putting the hooch in hoocho
Oh hell yeah, bro.
Does anyone know where the ginger growing video is?
on a channel named "Hoocho"
@SD_Alias thank you
How about adding a small amount of tumeric and lemongrass and substitute 10% of the ginger for galangal (something else to grow). Galangal, tumeric and, to some extent, ginger have some pretty awesome potential health benefits that could help with the after effects of drinking at bit too much of the GG juice.
How do you grow your ginger?
Could you make a ginger and Turmeric high-alcohol beer, please?
how did you sanitize without putting boiling water in it?
You can use something like starsan.
As an experienced beer brewer using Grainfather I have tried all sorts of ginger beer recipes.
Personally I see many flaws in this especially on allowing oxygen into the brew but wondering why you wouldn’t put the citric and sugar into the fermentation vessel or leave some sugar in the fermentation… was there too much yeast considering fermentation with the ginger creates more yeast… hmmm
Would a raw honey work in place of the sugar? Just curious. Wouldnt mind seeing some mead done, pretty tasty stuff.
More content?
Where you get the Marshall keg?
Go sweet!
next time around you should try adding sugar in the middle of fermentation, it'll blend the flavors more naturally. backsweetening makes the ferment taste overly saccharine and unmixed at the end, and adding too much sugar from the jump makes it too alcoholic as you've found.
That chiller tho
Great vid! What did you do you with the byproducts?
Hi, great video, wanna taste it :)
I have sugar related question.
Do you make kombucha? How much sugar do you put there? We put 100g to 3 litre bottle for fermentation and no more. It's sweet a lot.
Those amounts of sugar you put in your beer seems crazy
Please make Tepache!!!
you should make absinthe ;)
This is amazing!! But i have a question for you... Will you do a video making it alcohol free. I love ginger beer but i don't drink alcohol.
exact same minus the yeast and the sugars you will be adding are to taste, (@26:36 for a general idea) if you don't mind a little bit of alcohol content (Think kombucha) look into ginger bugs and only ferment for 3 days. keep the brew cold after this as it will naturally ferment if its not cold.
Micheal knows
Do this but with turmeric instead
$50/kg for ginger? Here in the States where I'm at it's $4/lb, which is like $10/kg
How come ginger is 50$ a kg??? In Canada ist 7 to 10 CAD a KG...
ginger is how much? 1kg of ginger costs me 4 euro?
How can this be done non-alcoholic?
do not ferment it. Bottle it without adding yeast an pasteurize it
This guy sounds like he's always at least 3 beers in 😂
Especially with his “hhh” after each consonant! Ferment’hhhation, ent’hhhire, k’hhheg, fant’hhhastic, p’hhhot, inc’hhhredible, p’hhhitch
$11 a kg in nz
Wonderful, love your channels. Shame we can't smell your production, must have been amazing when you were shredding the ginger 😊.
Love Jimmy being super suss hahaha
Jimmy brings
For what it is worth. 1 packet of yeast is enough. Ec1118 will dry that brew out and take away a lot of the residual sweetness.
I was with him until he started adding sugar to the fermented solution. I get adding some for creating natural carbonation, but outside that it just seem like you should be pouring vodka in juice or something.
This is awesome! Like ginger beer on steroids
I want to make Gingerade kombucha like GT produces (or make it even better). Could you take a shot at that? You have enough ginger 🤣
Anyone have a link to that microscope?
Ginger + turmeric beer. I've been having more success with growing turmeric than with ginger lately, so want to use that some more.
Also, get bees, make mead. I made mead with a friend recently and waiting on maturation.
btw, love the Aussie style. Feels like home. Don't Americanize your style to suit a "wider" audience.