Aussiedistiller, Home Distilling, Moonshine, Home Brew

I'm looking at doing an alcoholic ginger beer and wondered if anyone on here has a good recipe.

Would EC-1118 yeast be suitable for ginger beer.

I have tried this twice now and never managed it successfully

It always ends up being run through the still and becoming ginger vodka :(

If you get a good recipe I would be keen to try again but ginger is dam expensive

I am looking at trying this.http://www.northsouthfood.com/homemade-alcoholic-ginger-beer/

One I do regularly in summer is:

Can of Coopers Ginger Beer
Coopers Brew Enhancer
500g dextrose
Good squirt of garden gourmet ginger paste
Yeast from the can.
Ferment at 18 degrees.

Fucking delicous :handgestures-thumbupleft:

Hey guys, some months ago, on a whim, I made a batch of ginger beer following Sam's recipe above except I used a kilo of dextrose by mistake and it fermented out nicely except it turned out super dry. It's tasty but it's way too dry for my liking. Is there any way to carry some sweetness over to the finally fermented ginger beer?

Cheers,
Prof. Green.

I buy the coopers can and make it up as per the non-alcoholic version and let it sit for 2 hours. Then i pour in 1.5L 65% rum or 1L 95% neutral and stir it in and bottle. Makes a very clean brew. You cant even taste the alcohol in the neutral based one

Professor Green wrote:Hey guys, some months ago, on a whim, I made a batch of ginger beer following Sam's recipe above except I used a kilo of dextrose by mistake and it fermented out nicely except it turned out super dry. It's tasty but it's way too dry for my liking. Is there any way to carry some sweetness over to the finally fermented ginger beer?

Cheers,
Prof. Green.

add some non-fermentable sugar to the brew such as stevia or xylitol etc :handgestures-thumbupleft:

why cant you just back sweeten it?

ekul wrote:I buy the coopers can and make it up as per the non-alcoholic version and let it sit for 2 hours. Then i pour in 1.5L 65% rum or 1L 95% neutral and stir it in and bottle. Makes a very clean brew. You cant even taste the alcohol in the neutral based one

I thought that would kill the yeast for sure...

maddogpearse wrote:

ekul wrote:I buy the coopers can and make it up as per the non-alcoholic version and let it sit for 2 hours. Then i pour in 1.5L 65% rum or 1L 95% neutral and stir it in and bottle. Makes a very clean brew. You cant even taste the alcohol in the neutral based one

I thought that would kill the yeast for sure...

I wasnt too sure about it the first time either, but its only 5% so the yeast can handle it

Thanks for the suggestions chaps. Next time I might try some non-fermentable sweetness. Just have to suss out how much.

Cheers,
Prof. Green.

Will be getting stuff together to make this reciepe http://aussiehomebrewer.com/topic/30492-ginger-beer-recipe-scratch-brew-no-kit/ next week. Going to do two lots one will keep as beer other i will pot distill for someting different... 8-} last time i checked i could get ginger for $10k hoping its still cheap.

Have recipe that peels the skin off the ginger and bruise and others put ginger in the food processor or blender does it make a difference.

Think blending it increases surface area and aids in the extraction of the ginger flavour.

So I am half way through making my batch of ginger beer. The recipe says to use safale s05 yeast but im in qld and the temp is to high, yeast temp is 18-22 temp in my shed more like 35. Will bakers yeast do the trick, will it taste ok with bakers yeast, seen as it has a higher operating temp range or is there something better for higher temp? I don't have anyway of cooling it at present. Help appreciated cheers.

bluc wrote:So I am half way through making my batch of ginger beer. The recipe says to use safale s05 yeast but im in qld and the temp is to high, yeast temp is 18-22 temp in my shed more like 35. Will bakers yeast do the trick, will it taste ok with bakers yeast, seen as it has a higher operating temp range or is there something better for higher temp? I don't have anyway of cooling it at present. Help appreciated cheers.

I used bakers. I've read that it's renound for blowing bottles up, and I sure as hell proved the theory true. I blew a shit ton up!

Ok as long as it tastes good. I bought one of the tap a draft systems it has 6l pet bottles so 4 bottles to a brew and they are plastic so no flying glass. Will use bakers then post back.

I was speaking with a friend on the weekend who is making ginger beer using ginger, bakers yeast and sugar. When he showed me his ingredients I said that I make drinks with similar products.

He is a non drinker and thinks his ginger beer is non alcoholic.

If we use bakers yeast to turn sugar into alcohol, how is he not doing so?

I assume that by fermenting in a sealed bottle, preventing release of CO2 it limits fermentation and reduces alcohol production.

Is this the case?

I would t use bakers yeast for ginger beer :puke-huge:

You can keep your fermenter cool using wet towels and a fan of putting it in a bath with a couple of frozen drink bottles etc

As for the non alcoholic ginger beer I believe there it only enough sugar to carbonate it, there will still be an alcohol content but it will be minimal such as under 0.5% :-B