Ginger Beer Bottling and Pasteurization - and Tasting!

Ginger Beer Bottling and Pasteurization - and Tasting!
The long awaited sequel to our making of Ginger Beer Video. It's taken a while, and there were some complications, but it's here! We show you the bottling process, how to safely pasteurize your brew so it stops fermenting, then... we drink!
Part one of this series! • Ginger Beer - Make Hom...
Some helpful items:
* Hydrometer amzn.to/2S6hY3k
* 100 ml Graduated cylinder amzn.to/2DTJ8aC
* Wide mouth gallon fermenter amzn.to/2DB9RI7
* Degassing wand amzn.to/2SbnGBd
* Autosiphon amzn.to/2BoPImY
* Pressure Canner amzn.to/2SimtIb
* Temperature gun amzn.to/2Q7HVmN
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[@fpbsix]

For MIGRAINES I made a concoction of = equal amounts of turmeric /ginger blended it with water to make a paste add 1 full lemon minus seeds and blend again until creamy .add 3/4 cup of sugar for every cup of blended mix , cook for 1 hr, bottle while still hot . now 1 teaspoon of mix 1 teaspoon honey fill cup of hot water and sip . it will take 30 minutes to start working but it does cure migraines . best of luck from 74 yr old lady . australia .

[@captainpanda5533]

If you pop a tea towel into the pot before adding the bottles and water, it can help cushion the bottles a little and keep them from banging into the bottom of the pot and cracking. I do that when I'm canning, and it works great.

[@Fishing4Pleasure]

Just pasturised my first batch of your Ginger beer recipe! Thank you

[@chipy1kanobyjedi521]

I want to thank you for the great videos. It’s really nice to decompress after a tough week, learning about brewing and enjoying the positive vibes. Thank you again, all the best wishes for you, and all of my fellow subscribers. Happy brewing!

[@Kebnes89]

I love that you also specify metric units as well.

[@CitySteadingBrews]

We found a lot of our viewers weren't in the Imperial system!

[@navymt2005]

Lol. My cat heard yours and he's watching the video now.

[@CitySteadingBrews]

haha

[@johnclark3716]

Awesome as always, simply love the delivery and insight you guys provide. Well done!

[@chriseckert9391]

Hi 👋 I just wanted to say thank you 😊 please don't change I love when people are real we learn from our mistakes. Also love having a laugh 😆, can't wait to try some of these .

[@buddy.abc123]

17:42 love from South Africa, thank for including the correct units

[@stephendupreez6569]

Siya haha also here getting more lockdown recipes done with pineapple beer for now,

[@jameshawkins9343]

@@stephendupreez6569 pineapple beer? is that posted

[@Hackinon]

I'm beginning to brew mead in small batches. And of the hundreds of videos I watch by dozens of channels, you guys certainly capture the aditude I'd like to have when brewing. Now you guys are all I'm watching. I like how you two are riding the line between art and science.

[@thegovenor7849]

Alright!!! Thank you guys so much for making the videos.

[@johnthompson3297]

My Dad used to make non-alcohol Ginger Beer when I was a kid, this has made the list of "Things To Do"! Thanks Guys! (I, also, agree that you shouldn't worry about gestures and lingo. It's not necessary to apologize for an innocent movement or comment).

[@scienceworksinmysteriouswa9463]

hi! did he make it in a similar way? im so interested in the strong non-alcoholic version. strong as in very strong flavor.

[@everydayden5826]

Great video guys ! By adding the lemon to your sugars and boiling them, you might even be starting to invert your sugars a bit, which is not a bad thing. Citric acid or acid blend is usually used I believe, and a longer boil time is common, but it supposedly allows the yeast to be able to metabolize the sugars more easily. After the boil, see where your PH is and use baking soda to bring your PH back towards basic. Yeast seems to like the acidity to be in the 5.2 area, plus or minus of course. I think you guys already know all this, but it might help new brewers or... ?? to have better results with their wines, beers, etc. I know this thread is a couple of years old, but I know in the year 2020 that you hopefully will be getting together with Bearded and Board for some collaborations, and I'm excited to see where this leads. He and I have chatted about a hot pepper wine that I made, and a Cod Fish Meade that I heard about from my local brewing supply guy. We all bring him samples or our work, ha ha. Personally, a cod fish meade gives me shivers just thinking about it, LOL. Let me know if you want info on the hot pepper wine and I will gladly share my story. -- den. PS. You two are awesome !! Please keep up the great work !!

[@Marlinso05]

Thank you Brian, Derica, Gizmo and The rest of The City Steading family. That turkey was a labor of love and tasted divine. I gladly accept the Mast Baster Award with special thanks to my grandparents for teaching me and encouraging to cook. Thank you all. (walk off music plays)

[@casualgamer7755]

Another great video, guys!! Keep uo the good work. You are very inspiring. Much love from Norway. Skål!

[@russdevine295]

Hi from the Philippines (retired Canuk) Been watching your videos all day. Great channel. Keep up the good work.

[@Badawgboy]

I tried this, this week, only change was I omitted lemon juice but added zest from one lemon. after 4 days I racked and bottled it. My ABV is at about 7.2%. I tasted it.Personally I think I am going to double the ginger on the next batch... but it was still pretty good for being so raw.

[@drbell26]

Great idea. Lemon juice is 2-3 and Zest is 5.5. I was wondering about adding baking soda, but your idea is much better.

[@brianthird4173]

I have to admit that I never appreciated the use of the hydrometer. I was always focused on APV and totally ignored sweetness or flavours. These videos are a real gem, I am learning so much and hopefully my first mead (ginger beer will be next) will have the correct level of sweetness and flavour.

[@aaroncaldwell4733]

You guys are my favorite on KZbin for these types of videos. I have been making meads for close to 7 years now as a hobby. I’m not much of a drinker but my friends love that I bring them to parties. And I’m also happy to know that ginger helps with migraines because I have been looking for more natural ways to control my chronic migraines that I have suffered with for 24 years now. I take supplements everyday but still get one to two a week and I will be trying a brew similar to this one because I’m interested in seeing how it works for me. Thanks for your videos and keep them coming, I’m getting great ideas to keep my stuff fresh as to not repeat over and over

[@modernman8142]

I'm a new brewer . I get alot of good information from y'all. Keep up the good work.

[@CitySteadingBrews]

Thanks for watching!

[@victormatos3]

Awesome video. Finally some pasteurization questions answered. Thanks guys.

[@OverlandOne]

23:01 Brian fails bomb defusing school. Ha ha. Another great video...I am really enjoying going back and watching these older ones so I can catch up. I have a gallon of apple wine fermenting and a 1/2 gallon of cran-pineapple wine...both of which should be ready by early Dec. 2020. Thanks for all of the great information.

[@CitySteadingBrews]

I passed that actually. :P

[@amyv8416]

My daughters got me that sarcastic comment t-shirt for Mother's Day 6 years ago! :D

[@Wolvyrine]

Again, very happy you went through the entire process from start to sip! Really really helpful! Glad it turned out! This will be my next experiment :)

[@CitySteadingBrews]

You're welcome! Enjoy!

[@daveEmartin]

I see what you mean about this having a hard time getting going. My OG was 1.120 and 6 days later is somewhere around 1.112. Sooo...1.05ish ABV. This one will test my patience. Tasted it and is still suuuuper sweet! It’ll be worth the wait though!

[@pieter-paulrobbertse168]

Unsure why this video does not have more views! Having so much fun watching and learning from this duo! Thanks for the metric units! Keep the good stuff coming.

[@kevinmcnall1865]

FANTASTIC videos!!! TYTYTY I've learned So much from them. Oh and Brian I understand the Pop lid thing, can't help it, got to do it...makes me smile and chuckle every single time lol. TY again

[@jackeljas4104]

really awesome, did my first brew of 6 gallons of wine. should be done for bottling in 20 more days. fingers crossed. keep up the great work!!

[@jaywrittenour5770]

I watched a video where a guy doing natural carbonation filled a small plastic pop bottle with the last bit of his brew. When the pop bottle expanded and hardened he knew his carbonation was complete and he never needed to open his full bottles to check.

[@hollysrarechromojourney3882]

@Jay W Rittenour I'm pretty sure I saw the same video. If I ever get around to brewing, that's how I'll be testing the carbonation.

[@worm_vaquero]

@@codeaccount2434 one bottle for control, troll

[@worm_vaquero]

this is what i do

[@karlwhite1991]

Oh, I just saw that video before watching this one! Both are great :)

[@kretieg2943]

If you want to keep the acid down but get great lemon flavor, use a Meyer lemon. Also known as the lemonade lemon. The Meyer lemon is very large and may sometimes have a slight orange tint on part or all of the lemon.

[@LevidelValle]

We love the libation from the fermentation.

[@TheRedneckGamer1979]

I used your method for ginger beer to make a carbonated elderberry cider that has come out just phenomenal.

[@owenscull2531]

I done my own ginger beer recently first attempt. Before watching your video got a lot of ideas from what you doing for next attempt. First attempt I just through everything in a pot, used ginge, lemon, lime in it and 2kilo of sugar with water heated it up. Then put it in 23litre fermenting drum file rest with water added dry yeast put lid on. But found it took about a week before it started to bubble through the escape valve. After 2 weeks (3weeks in total) I bottle it and it was flat. Left it for further 2 weeks and checked one of them to see whether it had any fizzy to it instead it went up like 50foot geyser. My son thought it was funny.

[@TheStraycat74]

I love how in the opening Derika is all "TASTING!" and Brian is all like "DRINKING." also TIGGER! *MEOW*

[@brendanmulhall9095]

“Sometimes things happen” words to live by 😊

[@aprilteesdale3146]

Very nice that you let her try it first.

[@mikeg8407]

Like how you're doing the inset with the overhead camera now.

[@CitySteadingBrews]

Decided to try this way. Thanks for the feedback!

[@JeskaDax]

@@CitySteadingBrews I gotta agree with Mike, the inset and the overhead are great! Also, I'm debating making a Facecrook account JUST to join the group... I've been boycotting Facecrook for almost a decade, so yeah... I might or might not break that streak - but you guys are seriously tempting me to.

[@wilsoncalhoun]

Hey man, an hour without a migraine is a pretty damn good hour.

[@tjkirkpatrick9451]

Thankyou from Tasmania great clip learning new things cheers..

[@jeffbliler3251]

Great videos guys! We cant wait to try to make ginger beer ourselves...

[@delkana80]

On behalf of the other countries viewer, I thank you for including the metric system 😁

[@RobGraham048]

i been using a plastic soda bottle to tell when they are ready to be pasteurized. when it gets really hard they are ready to go.

[@Nocure92]

Been doing that before too, downside is that you can't pasteurize it. So you have fridge it and drink up sorta quickly, and you can feel a little queezy with the yeast being semi-active still.

[@RobGraham048]

@@Nocure92 I don't drink those, I only use it to keep from creating bombs

[@heinrichstroh533]

Hi guys.... watched your videos about ginger beer and decided to try it. I have added some extras (cinnamon and brown sugar). Took a reading before pitching the yeast and it was at 1.060. The yeast is in for about 3 hours now and already it is bubbling away in the fermentation container. No problems with fermentation whatsoever (yes I did add lemon as on your video). Thanks for the great videos. You guys helped alot. Greetings from South Africa.

[@produceman13]

Thanks for one of the best video's I've EVER seen. I've tried the traditional bottle priming for years with mixed success. But this method just blows that old method away. It took about 1 month to prime via the traditional method. This method takes a day or two depending on the time of year! I hated the old priming method cuz its either too carbonated or a dead carbonation. Not to mention that the old way of priming rips up the yeast layer at the bottom. The yeast layer stays in tact so you can dump the ale off the top way better with this method. I can't believe that some of the best homebrew books don't even cover pasteurization at all.

[@cecilmadden]

In the mid 1980's I made a 5 gallon batch of ginger beer using a recipe from a from the 1800's. It had ginger, sugar, bananas, lemon, and raisins. After 6 weeks I racked it. It tasted bad but I bottled it in champagne bottles anyway. I tucked the bottles back into a closet and didn't drink them because it tasted so bad. 2 years later I found them and chilled one. I pulled it out and popped the cork, relaxed in my easy chair and poured a 12 oz glass. The first glass was fine so I poured another. I couldn't get up to cut of the TV. I chose to sleep in the chair that night.

[@CitySteadingBrews]

Lol

[@Dutzman]

For my second try at brewing ginger beer I used 3 small limes, instead of the 1 lemon you used in the video, and it is already bubbling the next time I looked. I seems the limes are less acidic and the yeast works well in it.

[@LoneStonerSmokes]

I used lime in my first ginger beer brew and I had the same experience. I only had to let it ferment 5 days.

[@drillerdev4624]

@@LoneStonerSmokes Hi there! I'm currently doing ginger beer as my secondish fermentation (I have a jug of JAOM going as well which I started earlier but will finish later). I used lime as well, and it went strong (AFAIK) right away. My ginger beer is on its 5th day, and still going strong (as in making fizzy sounds, and el cheapo balloon still inflated). Should I let it go for a couple more days, or cold crash already, then rack and bottle after it settles? Thanks in advance

[@LoneStonerSmokes]

@@drillerdev4624 it's hard to say. Did you take gravity readings? After my first ginger beer most all the rest took around 7-9 days. That put me in the 5-7% ABV range. I didn't cold crash, that's up to you. But you will either need to pasteurize after a couple of days or consume it rapidly.

[@drillerdev4624]

@@LoneStonerSmokes Thanks a lot! As I said, I'm just starting, and I'm going a little ghetto before I go on an equipment shopping spree, so no gravometer yet (My fault, I know). Knowing that you needed more days, it eases me. Also, since we're having cold days I guess it'll take more time. After those 7-9 days, how active was it? I intend to pasteurize to avoid problems and also to learn the procedure (although most of my friends want to try it, so they won't last for long anyway). Thanks again for the info :)

[@LoneStonerSmokes]

@@drillerdev4624 it will still be active when it reaches that 5-7% range because it still has fermentable sugars. Good luck

[@onebullspinner]

I have stopped brewing about 2 years ago. I watched one of you videos a few weeks ago so I grabbed up a few of my beer supplies and looked to see what I had in the freezer and voila. Blueberry melomel. It still has some ferment time to go but look forward to trying it.

[@onebullspinner]

It turned out a little sweet. I let it finish fermenting in the bottle so it has a little bubbles in it but very tasty. I will Definatly try doing this again.

[@ZackAriah94]

Oh my , I've been watching through all your videos and really enjoying , have learned so much in so little time , thank you both so much Within 2 minutes of this video I have gotten to the problem I've had with my ginger beer 🍺 learning fast

[@stuart689]

THE BUBBLES...the bubbles the bubbles the bubbles the bubbles the bubbles. My bubbles!

[@Bear-cm1vl]

Story of my life; women telling me, "I love you, now go away..." 😂😂😂

[@johnwelch936]

great vid.

[@StMyles]

I love how cute that tigger is.

[@CitySteadingBrews]

She is, isn't she?

[@RylanStorm]

Don't worry about that OK symbol. It means OK everywhere. You can't stop doing something perfectly normal because some oversensitive people take offense.

[@dtronic]

Agreed it's okay man.

[@actionvlog4606]

Here, where I live, that ok symbol means "go and get f... in your a..."

[@thegovenor7849]

Also. If you guys could please write a step by step process with time frames. Please please. I’m a little confused with the amount of time spent between each step. Thanks again.

[@CitySteadingBrews]

Now I am confused... it’s all in the video. Heat water, put bottles in for 10 minutes. Remove and let cool. What are you having trouble understanding? Here to help!

[@thegovenor7849]

City Steading. Lol. No that parts easy. Example. After making the ginger beer and putting the air lock on when did you stop and degas it? When did you know you should? Time, gassing or alcohol content? Then you mentioned stopping the process by cooling it? Once you bottle them and add 1 oz of sugar to carbonate when did you decide to pasteurize. Etc. I just bought all my gear! So this is my first attempt to make any kind of beer or alcoholic drink. Sorry for the ignorant questions. Thanks again.

[@dothedewinme]

@@CitySteadingBrews try, fail, try again!! Thats what i did when I started making fermented drinks and there wasnt a wealth of info and online resources around! remind people to not be afraid to screw up!

[@timtanner4126]

I live in Belize and I love your videos

[@spencer9095]

Good Job keep up the great work also good for you for winning the Master Baster

[@rrichards84]

Is this were I say “first” I don’t know the rules....🤣

[@rrichards84]

*where Damn the autocorrect (I know what I mean!)

[@CitySteadingBrews]

It is, but... you're second!

[@rrichards84]

City Steading I am heart broken... 🤣

[@CitySteadingBrews]

Awww. Then we can say you’re first anyway.

[@thequantumvacuum]

If anyone takes offence at your okay gesture, they are propagandized and should not be acknowledged. You are offending no one who wasn't programmed to be offended.

[@FatPanda2012]

Yes been waiting for this one

[@curtisnelson4169]

This was very informative, thank you :)

[@stephenkennedy2075]

Just did my first batch. Used regular bread yeast and half-n-half regular sugar with light brown sugar. ABV 7% and is absolutely lovely! Thank you so much for this video! 😁👍

[@MrTerott]

Great vid. I have been wondering how to do pasterasion in easy and safe way. And now when you seem to have metric systems on vids I am back ordering you. Good work !!!!

[@everall4352]

I looooooove your chemistry

[@_kooob9214]

thanks... I've been waiting for this one... My batch is almost done... Hopefully tomorrow I'll see it get to the right ABV and put this info to good use.

[@_kooob9214]

turned out that it was at 5.94% ABV when I racked it...and still at 1.05 (sp-grrr... nod to Brian) doing the cold crash now. Can't wait to serve it for Christmas :)

[@LoneStonerSmokes]

I tasted my 2nd ginger brew tonight while watching this video again because I had ginger left and needed to use it, so I made another. I get the yeast thing you mentioned but not in the taste, its more in the nose. However it is very nice with the lemon (I used lime the first time), quite a refreshing drink.

[@connissia]

Another great video. Might have to give the ginger beer a try. 😁👍

[@jamesgardner2101]

"Yay, Beer!" Truer words are seldom spoken.

[@vicroc4]

As good ol' Ben Franklin said, "Beer is proof that God loves us and wants us to be happy."

[@user-nd1fg3oh5m]

I'm going to try this next forsure.... thanks I love ginger

[@CitySteadingBrews]

Hope you enjoy

[@joebloggs7956]

Used a little brown sugar also, left ginger in for the 2 weeks and didnt boil mixture at the beginning., AMAZING flavour and pretty strong. Thanks for the accuracy of what you guys do and say!

[@scienceworksinmysteriouswa9463]

do you mean, you left the grated ginger in the whole time?

[@eddavanleemputten9232]

How on Earth did I manage to watch this several weeks ago and forget to like it? *facepalm* All fixed now! Thanks for this video!

[@neely8607]

Awesome video! This is where I want to be in a year. I tried carbonating my first ever fermented project, apple cider, and it was a fail and a let down. I understand it's a learning curve. A very, very slow learning curve. My bottle collection is growing and it looks like a weekly trip to Aldi's will be in my future for awhile.

[@CitySteadingBrews]

Takes practice, but you get to drink the results!

[@joebloggs7956]

Cheers!

[@gruglet]

thanks for the info and a second thanks for the grooviness factor of your presentation. Just finished a batch done to your recipe and they are excellent :) kudos guys :)

[@CitySteadingBrews]

Well thank you... I've never been called groovy before.

[@ronweber1402]

I just did a preemptive strike and added a teaspoon of baking soda from the beginning and so far the fermentation has been chugging along magnificently.

[@stevenladson4359]

Great video! I followed your advice and used Fleishmann’s bread yeast, and added the lemon juice but did not put the half lemon fruit into the ginger tea. Fermented to 1.048 in 5 days. The pasteurization after 5 days in the bomb shelter worked perfectly. I recommend using the “MEATER” Bluetooth grilling thermometer inside an open bottle filled with water to monitor temperature inside the bottles allowing me to keep the lid on the pot while pasteurizing. With 8 bottles in pot the bottle temp reached 158 F. There were a few tense moments when popping sounds came from inside the pot, but it was just some of the excess pressure escaping past the flip top lid seals. You guys rock!

[@Dutzman]

I just made my first 8 bottles, I needed more bottles, but I ran out, so I had to drink it :p It turned out way better then I thought, I forgot to put the lemon in it, I'll do it after Great video, learned alot

[@davidpettinger6350]

Just started drinking our 1st batch of GB. Did come out very sweet so added heaps more fresh ginger and some organic ground ginger left over from a Yorkshire Parkin cake and it's come out really nice. Didn't use lemon as wife is allergic to citrus. Also I'll fizz the next batch up.

[@donaldcooper5891]

The drill master cordless drill is a variable speed. And thanks for the program I love watching you guys.

[@CitySteadingBrews]

Yeah.... but so is my arm. And I can use the exercise, let's be honest.

[@HulaMami10]

Thank you for this video. My bestie has bad migraines and maybe this would give her some relief

[@Luvguf]

If I remember correctly: The industry standard for beer pasteurization is 15 minutes at 140 degrees. Also, I used my immersion circulator for sous vide cooking to pasteurize my 1st batch of carbonated apple cider. Worked great. Thank you for such great, informative and entertaining videos!

[@Luvguf]

@@Vedexent_ the sous vide worked great for slowly bringing the temp up. just add cold water and bottles and set the circulator to the temp you want.

[@roningt7175]

Liking the new overhead camera shots. Also stop making me want to make more things! 😂 The ginger beer looks great 😁👍

[@CitySteadingBrews]

I refuse to stop, lol.

[@sharathsuratkal9796]

Super sir 👌👍✌

[@kerryholt7102]

Tons of information in this video, thanks. I'm waiting on a white wine batch to finish, may try carbonating and pasteurizing it, using these methods.

[@CitySteadingBrews]

We want folks to understand not just go through the motions! Thanks and enjoy!

[@georgecolby7488]

I just primed and bottled my 2nd (improved!) batch of ginger beer. I made a couple observations. 1) I actually racked it after 8 days when it was at 1.032, into another carboy, then I cold crashed it for a week. It was quite a bit clearer when I bottled it. 2) I made a "mistake" by letting my refrigerated yeast come up to room temperature. The ferment was VERY aggressive. This batch took 7 days, last time took 2 weeks. Interesting...I don't know if that was how it took off so fast. I used bread yeast (both batches, generic active dry yeast.) I've been told bread yeast can be unpredictable. Happy brewing and cheers!

[@ronengel4586]

I make ginger kefir water. It takes 4or5 days and no need for pasteurisation. It’s non alcoholic or very low in alcohol, full of probiotics and tastes great! Great channel!

[@heirofthedog1]

Brilliant easy to follow. Looking forward to my first batch. Have used 1/2 lemon + 1/2 lime. Fingers crossed.

[@CitySteadingBrews]

Best of luck!

[@heirofthedog1]

@@CitySteadingBrews Already a bubbling and a burping in the demijohn/airlock!

[@heirofthedog1]

@@CitySteadingBrews Update. All done, bottled and pasteurised. Chilled in fridge, and just opened one.... all I’ll say is it was a good job I was outside. The fizz was insane. 🤣 Tasted superb just like “Crabbies”.

[@cheryl_jones]

Oh my gosh I was really bracing myself when you put the bottles in. I really thought they were going to explode! I’ve got my ginger beer brewing at the moment. Hope it turns out as good as yours did!

[@dtronic]

New subscribers. You guys rock and I love the banter. Honestly, we would love to hang out with you guys and play some D&D. DUNGEON MASTER? But alas we're in Taiwan. Keep doing what you're doing and thanks for adding the metric conversations, imperial confuses us completely.

[@jackb4581]

Followed your recipe, minus the lemon juice and it's bubbling away. I am sure my wife will enjoy it. Thanks.

[@JustMe-ue3wc]

I’m a big fan of you guys you are showing people how nice Americans are a lot of people who doesn’t visit the US has a bad image of American nation by the media.

[@CitySteadingBrews]

Generalizations are generally untrue! No matter what is said about "a people", it's not what everyone is like. People are so different, it's impossible to generalize.

[@JustMe-ue3wc]

@@CitySteadingBrews I know exactly what you are saying, as an Arab who lived in the US for a while I know a lot about you but so many people has a bad image as I said so guys like you show real image of American people, to be honest The US government is the reason for all of that, don’t get me wrong I’m not talking about normal people.

[@CitySteadingBrews]

@@JustMe-ue3wc our country is full of hate, and much of it is misdirected, and only exists due to misinformation. It's sad. I know it's not ALL the population, but a large percentage.

[@jonhudson5244]

loved this vid you two. great job and totally made my day I learned a lot and some stuff I was wondering about was answered fully, btw thank you for not cutting out when the bottle wand slipped off. that made me feel more normal knowing that we all have those oops moments... have a great weekend. oh yea and all hail the master baster lmao.

[@CitySteadingBrews]

Yep, I generally show mistakes when it makes sense to, the rest go into the bloopers at the end of our vids.

[@georgecolby7488]

I made this recipe, with only a few small changes: i substituted 1/4 of the suger with dark brown sugar, i used a lime instead of a lemon (because that's what i had on hand), i used bread yeast, and a pinch of ground cloves. It created an admirable foamy bed on top and is bubbling along. VERY excited to see how it turns out!

[@georgecolby7488]

I just primed and bottled my ginger beer, and I am ecstatic about how it tastes. I can taste the lime and a strong ginger bite. I started at 1.071, ended at 1.020 after 2 weeks in primary. That gives me 6.69 abv, I'm guessing 7 after carbonation (using the old simple system.) So happy, hope the bottles won't explode!

[@sev7789]

@@georgecolby7488 good to know about lime. I didn't have lemon but I had limes. Decided to just not use anything other than ginger, sugar, yeast and water. We shall see

[@ramonsalvatierrahealer]

Hi Derica and Bri, In my second version ...I did use all the ingredients but not lemon juice, I just added fresh lemond peels ,started at 1.094 in a week it's got 1.050. cool crush for 3 days, and then I did racket , added 28 gr of sugar for cabonitation and bottled, the flavor is awesome. and this time brewed on natural time hahahah thank you again!

[@ZeroCarbDaddy]

Added 1/2 lemon and lime juice on day 3 with 1/2 cup extra sugar. fermented fine! Great recipe! add some cayenne if you want a little extra bite....

[@drbell26]

Thanks for the clarification, I thought you brought it to heat with the bottles inside. It's all fun and games till someone ends up with an eyepatch! Also, I like your newer method of having a blank bottle filled with water for the temp monitoring.

[@NP907AK]

I bought a 250ml syringe for hydrometer filling. Best thing I ever bought.

[@lomofatboy]

Love ur channel keep it up

[@mysticmeadow9116]

Ginger Beer Yeah! Love your wit and your tee shirt lol. Brew On!

[@CitySteadingBrews]

Thank you!

[@rogermenshew1246]

just got done putting hard apple cider in secondary. ac 13.1, started formation on 11-22-18 used bread yeast. OG.was 1.100 end FG. 1.000. sweet tasted

[@robertmatthew5332]

So I made this a long while ago. Two bottles blew up! I didn’t pasteurize. The remaining brew was amazing. Honestly kinda tastes like lemon drop, with a bit of ginger. People loved it.