1 month ginger beer 14%

hey everyone,
it's been a while since I've made anything with ginger so it's time to change that.
i have a simple plan to make a lovely ginger been that instead of carbonating you add you're sparkling mixer of choice, in my case lemonade to make it sparkling and also back sweeten this ginger delight.
some bread yeast ginger beer 4% part 1,2 and the tasting
• bread yeast ginger be...
• bread yeast ginger bee...
• bread yeast ginger bee...
weirdness and random
/ leeinglis

[@fotballfredrik1]

Nearly doubled the subs now! Great work.

[@makinghomebrewwildandcheap]

i know,its unreal. although i can't take credit for it. its everyone else who makes this possible :)

[@fotballfredrik1]

@@makinghomebrewwildandcheap I think your simplictic approach to homebrewing as well as the great creactivity plays a major role! Keep up the good work ;-)

[@makinghomebrewwildandcheap]

Well thanks, I'm almost blushing 😜 I do my best to try and give cheap options for people to brew that just taste good. It seems that outweighs my bad editing 😂

[@jms4406]

So my ginger beer has been going 7 days I didnt get an initial sg reading because I was waiting for the equipment from amazon...its going strong my question is when should I stop it? Or do i let it finish and back sweeten?

[@nicholasaarteaga305]

Will you do a tasting video?

[@jmck6320]

have you ever done a cinnamon and apple brew?

[@jonathang.5092]

The last ginger beer I made came out awesome. Used the honey like yourself. My plan for the next batch is to add chilli to really pump up the firey flavour!. Have you ever tried that?

[@makinghomebrewwildandcheap]

Hey yes I have. I can tell you reaper chillies burns on both ends 😜

[@fpbsix]

I did Not Have to add anything mine is dam HOT . but I do grow everting myself , its tropical climate , we dont get lower than 12c degrees here

[@chriscummins6325]

How many grams of ginger did you use? I would love to remake it!

[@cloipto]

Where's part 2

[@ismetyalimalatli7581]

Haha, finally I found another idiot trying (indeed succeeding as it seems) to brew like me! Yeeeey! Cheers mate, thanks for the video.

[@SD_Alias]

What is the brown stuff from the little bottle?

[@steveday4797]

14% ginger beer sounds awesome 🖒🖒🖒

[@makinghomebrewwildandcheap]

Endless possibilities 😂

[@steveday4797]

@@makinghomebrewwildandcheap endless headaches 😂😂😂😂

[@makinghomebrewwildandcheap]

If only I got hangovers 😜

[@Nobody-11B]

Sounds like wine.

[@theonearmedpoolhustler3116]

That was funny when you started sucking the beer from the work surface 😂

[@k1m6a11]

So, I've noticed multiple times that ginger seems to inhibit fermentation - even using ec-1118 (the workhorse of yeasts) and aiming for a gravity of 1.08-09 like yours, it has repeatedly started off going crazy, but then subsided to near dormancy while there was still a lot of sugar left (1.02 or thereabouts). Any insights or similar experiences?

[@makinghomebrewwildandcheap]

hey bud, I haven't come across that problem. I have to go out of my way to stop it brewing down to 990. my go to for anything ginger is always honey because of it. I tend to opt for the 1116 over the 1118, thats only because i've had the 1118 produce sulphur ferments. no one likes a farty brew

[@madasinwat2]

@@makinghomebrewwildandcheap speak for yourself

[@MrKongatthegates]

ginger seemed to cause me problems in fermentation so I avoid it now. May have been coincidence, but I wont waste time trying again. Ill add the ginger tea after fermentation maybe and use some fruit instead, apples, raisins, berries from frozen and anything else I can get mixed with plentiful white sugar seems to work for me

[@makinghomebrewwildandcheap]

Sometimes there are just brews that never seem to work out the way it's planned. I've heard some people having issues with ginger. My ginger brews seem to finish just fine but maybe try a cider yeast. It has a better tolerance to acidic brews. It could sort the problem.... Maybe 🤔

[@23032malvernmick]

Hi, what sort of temperature do you have to keep it at over the next month for the fermentation process to take place ?

[@makinghomebrewwildandcheap]

Hey, yeast likes it to be the temperature as a person would like. Room temperature

[@madasinwat2]

I'm in Vietnam, 30 odd degrees in the daytime. Ferments fine 😎

[@turtleman190]

The difference in the ginger is just the age ones older then then the other

[@carlgray9012]

What about ginger and turmeric ? Would it work?

[@makinghomebrewwildandcheap]

Hi ya, yes it would. It would have an earthy turmeric undertone ( depending on how much you add ) and you dye you yellow. Not a bad combo mind you 😁

[@garyglitterpants]

There was a good that's what she said at 13:00. I just thought it was important for people to know that.

[@kareemjohnson8059]

What is this "trickle" you speak of..never heard that word before. Can you expound plz?

[@theghostofsw6276]

molasses

[@deesevrin8570]

could you use ginger bug for this or do you have to use wine yeast?

[@makinghomebrewwildandcheap]

hey, well if you want it alcoholic then yeast is the way to go.

[@RobyMontes22]

Yes you can. Ginger bug is a SCOBY(Symbiotic community of bacteria and yeast) and you will definitely get alcohol but don't expect the same results as an isolated lab cultured yeast. I've been Homebrewing with scobys for a bit and have had great results. I've mostly used a kombucha Scoby but recently I made my own using fresh coconut water and some tepache(Mexican fermented drink using wild pine apple yeasts, though for that batch I added about a teaspoon of homemade sauerkraut juice to introduce more microbes). Yes you can the possibilities are endless. If it can ferment, it'll work.

[@beaverr3ap3r]

Thank you for taking the cans out of the window, They were annoying the hell out of me.

[@makinghomebrewwildandcheap]

They've just been moved for a little while 😂

[@fpbsix]

use a blender with a little water I make 300 bottles of turmeric .ginger lemon tonic every year and use a blender .

[@makinghomebrewwildandcheap]

A you can use a blender, it's much faster. I just keep it simple

[@JeffTheHokie]

I destroyed a blender once trying to grind 2 pounds of ginger, that had become just a little too tough and stringy for the blender's bearings. If you have one, a food processor is better for ginger.

[@davidplatten9872]

Mate, that is not how you use a hydrometer to find the alcohol by volume. You need to read the original gravity (OG) at the start and then when fermentation finishes the final gravity (FG). Calculate OG minus FG and divide by 7.46. That figure is then your alcohol by volume. Example: 1060 OG - 1004 FG = 56 / 7.46 = 7.5% ABV. Many thanks for the recipe. 🍻👍 Cheers.

[@makinghomebrewwildandcheap]

i take it you havents seen any other of my videos. The 1st measurement is how it is and thats 14%. once finished you take another and work from that . this particualar was 990. making it 13% ( 12.86% to be accurate) you may wanna check your math , 1060 -1004 = 7.35% i take it you brew beers? sugar brewing usually finishes lower 0.990 is common and 0.980 can happen.

[@dannywhite132]

Just bottled my super cider. Calculated at 22% alcohol at the end...which means its still 18% sugar...its like drinking syrup that wants to hurt you 😂

[@makinghomebrewwildandcheap]

lol, hurt syrup. a catchy name

[@Pwecko]

I think you've got your calculations wrong. I don't know of any yeast that will tolerate that high a concentration of alcohol.

[@dannywhite132]

@@Pwecko lots of high alcohol yeasts out there. Lv118 regularly gets up to 18% no issues, turbo 48 easily gets over 20% every time

[@cameltrain100]

Is there a part 2 taste test?

[@makinghomebrewwildandcheap]

I kinda drank it without making the video for it 😂 it was tasty 😋

[@cameltrain100]

@@makinghomebrewwildandcheap ok. Thanks. Good to know.

[@scooby7386]

​@@makinghomebrewwildandcheapdo/can you mix it with store bought lemonade?

[@BlackJesus8463]

I don't know what ginger tastes like. 😟

[@eddavanleemputten9232]

Fresh ginger is mildly peppery with accents that remind me of citrus. Very fresh and... zingy. Excellent for digestion. The skin can add some bitterness. Candied ginger will be sweet (obviously), with a mild heat I’d qualify as more of a warm glow than actual ‘heat’. Dried ginger misses a lot of the zing fresh ginger has, has more of a ‘roundness’ to it. So does candied ginger. Hard to describe. Most Southeast Asian recipes will contain ginger but if you’ve never tasted a truly ginger-based recipe or a ginger tea it’ll be hard to differentiate the unique flavour of ginger. Have you ever had Canada Dry? It’s ginger based (although it contains very little ginger). Pumpkin spice often contains ginger although it’s often masked by the other spices (mainly cinnamon, cloves, and allspice).

[@makinghomebrewwildandcheap]

it tastes good :P you should find some

[@BlackJesus8463]

@@makinghomebrewwildandcheap Do wasabi!

[@BlackJesus8463]

hard vegetable juice!!!

[@makinghomebrewwildandcheap]

A bit of spicy horse raddish

[@mincudaniel9622]

vorbești prea mult bro......

[@wynkindeworde6504]

I can see how you have teeth problems...

[@makinghomebrewwildandcheap]

No problems with them 🤣 just FX stuff that wouldn't come off

[@3rdeyehorticulture]

Dont know who was in more pain your voice speaking it or me listening only got 1min, had to watch this on mute with subtitles to try and finish but still only got to 12mins 😔 energy permeates even muted. Do you have a friend that could maybe help do voice over? Might get the views up 😊

[@makinghomebrewwildandcheap]

Everyone's a critic 😂