Ricko Posted May 9, 2010 Report Share Posted May 9, 2010 just started some ginger beer, alcoholic type!! 1 gallon 6oz ginger root 1lb sugar 2 lemons 15 grams cream of tartar bruise ginger soak in 2 pints of boiling water add lemon peels and juice dissolve sugar add cream of tartar top up to 1 gall. add yeast ferment until bubbles stop rising then bottle with half tpsn sugar per pint in fizzy type bottles Quote Link to comment Share on other sites More sharing options...
SSS Posted May 9, 2010 Report Share Posted May 9, 2010 Sounds bloody good ricko, all I need to find now is ginger root Quote Link to comment Share on other sites More sharing options...
henry d Posted May 9, 2010 Report Share Posted May 9, 2010 .... all I need to find now is ginger root ASDA, Tesco...... Quote Link to comment Share on other sites More sharing options...
Ricko Posted May 10, 2010 Author Report Share Posted May 10, 2010 Checked it and its fizzing away as it is fermenting Should come in for about £3 for 3 gallons Quote Link to comment Share on other sites More sharing options...
Jamie_ Posted May 10, 2010 Report Share Posted May 10, 2010 Sounds good to me. Shall be trying my hand at making this next weekend. Cheers. Quote Link to comment Share on other sites More sharing options...
holly Posted May 10, 2010 Report Share Posted May 10, 2010 you cant beat the homemade stuff have a look here some good tips and variations . . http://www.thehomebrewforum.co.uk/viewtopi...f=39&t=5982 Quote Link to comment Share on other sites More sharing options...
berties Posted May 10, 2010 Report Share Posted May 10, 2010 how much yeast does the recipe take? Quote Link to comment Share on other sites More sharing options...
holly Posted May 10, 2010 Report Share Posted May 10, 2010 how much yeast does the recipe take? 1 t spoon will be ok for either 1 gall or 5 gall or if you buy in a sachet from homebrew shop the whole sachet goes in do use brewing yeast not bread yeast Quote Link to comment Share on other sites More sharing options...
merv Posted May 12, 2010 Report Share Posted May 12, 2010 just started some ginger beer, alcoholic type!! 1 gallon 6oz ginger root 1lb sugar 2 lemons 15 oz cream of tartar bruise ginger soak in 2 pints of boiling water add lemon peels and juice dissolve sugar add cream of tartar top up to 1 gall. add yeast ferment until bubbles stop rising then bottle with half tpsn sugar per pint in fizzy type bottles what is a fizzy type bottle ? Quote Link to comment Share on other sites More sharing options...
holly Posted May 12, 2010 Report Share Posted May 12, 2010 what is a fizzy type bottle ? a normal pop bottle , one that as had carbonated drinks in ie fizzy drinks ie a empty coke a cola bottle Quote Link to comment Share on other sites More sharing options...
Supersonic Posted May 14, 2010 Report Share Posted May 14, 2010 Sounds bloody good ricko, all I need to find now is ginger root That one from Girls Aloud is supposed to be a bit of a go-er Nige Quote Link to comment Share on other sites More sharing options...
Ricko Posted May 15, 2010 Author Report Share Posted May 15, 2010 I am of the age when i remember Ginger Spice Had a quick taste, not gingery enough. Might try and get some soda stream ginger beer concentrate and add a bit before bottling. Quote Link to comment Share on other sites More sharing options...
Ricko Posted May 15, 2010 Author Report Share Posted May 15, 2010 Have added 100ml of RIDDLES Ginger Compound (got mine from Leyland home brew) it has made it more gingery, the fermentation is still going on...... can't wait!! Quote Link to comment Share on other sites More sharing options...
bramble Posted May 16, 2010 Report Share Posted May 16, 2010 just started some ginger beer, alcoholic type!! 1 gallon 6oz ginger root 1lb sugar 2 lemons 15 oz cream of tartar bruise ginger soak in 2 pints of boiling water add lemon peels and juice dissolve sugar add cream of tartar top up to 1 gall. add yeast ferment until bubbles stop rising then bottle with half tpsn sugar per pint in fizzy type bottles , 15oz sounds allot is it right? Quote Link to comment Share on other sites More sharing options...
Ricko Posted May 22, 2010 Author Report Share Posted May 22, 2010 Oooopss 15 grammes not 15oz :o Quote Link to comment Share on other sites More sharing options...
Ricko Posted June 6, 2010 Author Report Share Posted June 6, 2010 Tried the first glass. Its ok. It is not gingery enough and a bit too lemony, yet quite drinkable. I will need to find a recipe closer to the supermarket type ginger beer. Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted June 6, 2010 Report Share Posted June 6, 2010 what % would this be roughly?? Quote Link to comment Share on other sites More sharing options...
luvbus Posted June 29, 2010 Report Share Posted June 29, 2010 Tried the first glass.Its ok. It is not gingery enough and a bit too lemony, yet quite drinkable. I will need to find a recipe closer to the supermarket type ginger beer. Try adding a pinch of cayenne pepper if you are after it being a bit more 'fiery', it is probably the heat you are missing rather than the ginger! Quote Link to comment Share on other sites More sharing options...
mick miller Posted June 30, 2010 Report Share Posted June 30, 2010 Do you ferment in a demijohn with one of those bubbly things? Quote Link to comment Share on other sites More sharing options...
luvbus Posted June 30, 2010 Report Share Posted June 30, 2010 This thread got me fired up so I have now got some bubbling away on the stove!! The recipe I use is from here:- http://forum.downsizer.net/viewtopic.php?t=45991 I substitute limes for the lemon as I prefer the zing of limes and the end result is very similar to the ginger & lime drink made by 'Heron Valley' in South Devon. You don't need a demi john just a bucket or the pan you cooked it up in al-la nettle beer. Just flash it with some boiling water to zap any 'nasties' and cover it up once the brew is in. You will not have the indicator of bubbles/min to gauge how the fermentation is going but you can get a good idea from the froth on top of the brew as to when it is slowing down and ready for bottling. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.