Aussiedistiller, Home Distilling, Moonshine, Home Brew

liquid malt extract is going to raise your final gravity and the yeast may not be the best for malt.Could try putting in some dextrose and see what happens.

bluc wrote: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.

Those guys deleted the recipe. I wanted to see it. Did you make it? Was it good?

I made all my ginger beer from a bug. I potstilled it but the ginger does not carry well :teasing-tease:

3 different versions I've tried.

3rd was a quick one to ferment out to a bottling stage in about 4days then left to sit for 4 weeks then left to fridge crash
Awesome on a hot day spicy ginger beer with rum, and lime on a chunk of ice

Recipe 1
1 bottle of minced ginger and a big knob of real ginger.
3 kg of white sugar
Half cup of lemon juice
Split 2 chilli into quarters add to fermenter
Fermented 25 litres with CL23 yeast (dry sparkling white wine).
(If left too long bottled without back sweetening turns out more like ginger champagne)

Recipe 2
1.5kg Fresh Ginger
2.0kg Brown Sugar
1.0kg Iron Bark Honey
4 Cinnamon Sticks
5 Large Bush Lemons
5 Limes
Yeast Safale S-05


Recipe 3
1 bottle of minced ginger and a big knob of real ginger.
2kg of white sugar 1Kg Raw
2 lemons zested, juiced, all into Fermenter
Chilli flakes add to the fermenter
Fill Fermenter approx 25 litres, pitch with baker’s yeast (lowens)

i might do this again for the warmer months, most folk seemed to enjoy it
Powderkeg Ginger Beer
- 1 x Morgans Ginger Beer Kit
- 1 x 500g Fresh ginger
- 1 x 250g DARK Brown Sugar
- 1 x 1kg dextrose
- 1 x 750ml Buderum Ginger Refresher Cordial
- 1 x fresh chilli (sliced thinly with the seeds in)
- ~600ml Sweet Vermouth
- ~600ml Sweet Sherry
- ~30ml Lochan Ora

Grate the ginger and soaked in a bowl with the Sweet Sherry, Sweet Vermouth and Lochan Ora for 24 hours. Combined the GB kit, brown sugar, dex and refresher cordial in 3L boiling water in the fermenter and stirred, then added the grated ginger soak (liquid and all), added the sliced chilli and topped up to 23L. Leave for approx. 3 weeks (keeping at a moderate temp of ~20 degrees Celsius) - FG – 0.996 Alc/Vol : 7.0% (Based on an OG of 1.048)

yeast safale US-05.

*Lochan Ora - use 30ml of whiskey and 1 tsp honey instead
*Sweet Vermouth - I used Cinzano Bianco
*my OG was 1.030(?), FG 1.000 for about 4% (not sure about OG, but it isn’t 7.0% as quoted in recipe)

Ginger Beer Recipe

1 x tin morgans ginger beer
1kg Dextrose
500gm dark brown sugar
1 x cinnamon stick
2 lemons sliced
250gm fresh ginger
1 x birdseye chilli
2 x star anise
4 x cardoman pods
5 x cloves
750gm bunderum ginger cordial