We made a BETTER Ginger Beer!

Рет қаралды 112,614

10 ай бұрын

That's right, we finally made a better ginger beer video! This time no need to pasteurize and it's got a LOT of ginger flavor!
Ingredients:
1 hand Ginger
1 lb (.45 kg)White Sugar
32 oz (.946 liters) Boiling Water
1 1/2 Lemon's Peels
104 oz (3.076 liters) Water
Juice of one Lemon
4.5 grams Fermaid O: amzn.to/3OVOnc5
1/2 Packet Safale S-04: amzn.to/3QZYqPN
Additions:
Back Sweeten with Allulose to 1.020: amzn.to/3OUlDQD
28 grams Sugar for Carbonation
Yeast to insure carbonation
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Homebrew...
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#brewtube #gingerbeer

Пікірлер: 625

@laci8886 10 ай бұрын

Hey Guys! My comment doesnt relate to this video, but I just wanted to thank you for all these videos you guys do, because of these vids I had the confidence try to brew my first apple cider and it was finished about a week ago, I have expereinted with it finishing it 4 differnt ways like you did in a video and the carbonated+sweet was the favorite it my family😊 And I just started my first mead today, I am really excited about that too, so I just wanted to say thank you for introducing me to a new hobby!😀

@CitySteadingBrews 10 ай бұрын

You are very welcome. Thanks for watching!

@drawmiguel28 10 ай бұрын

🤗🤗

@dr.froghopper6711 7 ай бұрын

I had no idea that Derica was a school teacher. But I can believe it! I’m militant about my science note taking too. I was an intelligence analyst in the military, a process control tech when working in semiconductor manufacturing and a full blown nerd in my intellectual pursuits-like home fermentation. Y’all crack me up and I dig it thoroughly! You’re educators and we’re students and I’m grooving on it big time!

@russellfredrick6519 10 ай бұрын

This is one of the most interesting brews you have put together yet. I think this is the first time Derica has mentioned that she was a school teacher. She must have been one of the coolest teachers ever.

@CitySteadingBrews 10 ай бұрын

Really? I thought she said it many times!

@russellfredrick6519 10 ай бұрын

@@CitySteadingBrews maybe it's the first time I heard it

@thearunrules Ай бұрын

Beautiful as well

@CynM. Ай бұрын

I wonder if she wanted to be called by her first name like many other cool teachers. My art teacher told us to call him Pete. I couldn't do that because my parents are from the South and you must show your elders respect. So Mr. Pete it was.

@bluebloodbacon3761 10 ай бұрын

Yes!!! The old one is one of my most repeated brews! I can't wait for this one!

@bobnewkirk7003 10 ай бұрын

Just wanted to pop on and say that I came to you channel initially from the 2018 Ginger Beer recipe so this video was a sort of homecoming for me. Cheers to the many years of great content and keep up the good work.

@peterbassel6888 8 ай бұрын

Thanks for doing the PH reading and your related comment. So much to learn but you are helping so much in the process.

@togetherrising6563 10 ай бұрын

You guys are great - I just got a hold of your channel whilst making my first batch of mead and you were a great help! You explain things really well and are fun to watch. ...now I want to make a ginger beer too 😂

@CitySteadingBrews 10 ай бұрын

Awesome! Thank you!

@jamesvatter5729 10 ай бұрын

You guys are great! This is just what I was thinking to research and try to make. Perfect timing!

@CitySteadingBrews 10 ай бұрын

Glad it was helpful!

@georgecolby7488 10 ай бұрын

I am soooo excited for this!

@ozziedudemike 4 ай бұрын

thanks guys. It is going to be super helpful to have this for a reference when I start my first ginger beer.

@hydrochris 10 ай бұрын

Your channel has gotten me into the hobby of brewing! Thankyou for your time and experience sharing!

@CitySteadingBrews 10 ай бұрын

Glad to hear it!

@PacesIII 10 ай бұрын

The best of all hobbies, it's 99% hands off, which gives you time for other hobbies. "Hobbies cost money but interests are quite free." - George Carlin

@ScullyBrewing 10 ай бұрын

When making lemonade, i like to make an olio sacrum first with the lemon peels and sugar. I might try that in my next batch of ginger beer!

@russwhaley 10 ай бұрын

I use the same fermenter you guys do - I have a backup plan in place in case it stops sealing. I have a silicone baking mat on standby. In the event one of my LBMB's stops sealing, I will, with the aid of a compass and xacto knife, cut a gasket for the lid that can restore the ability to seal. Hope that helps, guys.

@colinhayward7011 10 ай бұрын

I love ginger beer.... always good to see an updated method.

@CitySteadingBrews 10 ай бұрын

Hope you enjoy

@tehfiredog 10 ай бұрын

Well THIS is good timing... I had already planned on making a fresh batch of ginger beer today as it was, and here you are with a new recipe and everything! I've had some issues with ginger beer carbonating in the past so last time I made a batch - and I'll prob do the same thing today as well - I used EC118 for the yeast, even though SO4 is my go-to for anything under 10% and it worked out well... clean flavour and nice and bubbly.

@njen1875 10 ай бұрын

Thanks for all the great content guys. Been watching for awhile, finally subscribed.

@CitySteadingBrews 10 ай бұрын

Finally?? Jk, welcome.

@benway23 10 ай бұрын

Reading through the comments reveals the joy you bring to others. Thank you for your work.

@CitySteadingBrews 10 ай бұрын

We try. Home brewing and home cooking are everyone’s right. It’s not hard, but everyone should try it at least once.

@dpothoven9480 4 ай бұрын

I just wanted to say thank you to you both. You demystify and make home brewing so approachable, you cut out the bs and emphasize what's is really important for success. This video got me to start my first ginger beer batch! The only thing I changed from your recipe was adding some blood orange to the party. I am 6 days in on the ferment and it is going strong, I find myself regularly huffing the airlock, it smells amazing!😊 Thanks again for inspiring me to jump in!

@CitySteadingBrews 4 ай бұрын

Happy to help!

@MartiensBezuidenhout 8 ай бұрын

Grate the lemon peel with a zester so you don't get so much of the white part in the mix. The white bits adds bitterness for sure.

@thedawghouse581 6 ай бұрын

Love what you're doing. Great vids.

@CitySteadingBrews 6 ай бұрын

Thanks!

@bonnieyoung3370 7 ай бұрын

I love you guys. Thanks for all your sharing of skills.❤️

@rscottmccoy 10 ай бұрын

I recently made several fruit ciders that would normally need a brew bag, but I agree with you that the ballooning can cause issues. I found this on Amazon and I've used it 5 times with success and no perceptible downside. (Yardwe Stainless Steel Spice Ball, Fine Mesh Tea Strainer, Stainless Steel Tea Infuser with Extended Chain Hook for Loose Leaf Tea Spice Seasonings (4.9 x 5.1 Inch))

@GavinBisesi 9 ай бұрын

Her chuckle at him missing the setup for "It's been one week.." was great

@alexcan669 10 ай бұрын

Great job guys I love making ginger and lime wine. I have to say that the ginger spice will go down with time

@repetern 10 ай бұрын

Derica, I am with you on that. I love pickled ginger.

@raybergeron9561 10 ай бұрын

I've just started my first brew/fermentation ever 2 weeks ago (Hydromel) based on another video and was thinking of starting a Ginger beer one while sanitizing the stuff for the next step with the hydromel.... anyway... all that to say, that video just arrived on time!!!! I'm looking forward to the weekend : D Thanks a lot for teaching and entertaining us at the same time! You guys are awesome!!!

@CitySteadingBrews 10 ай бұрын

Best of luck!

@beep-beepwatermelon4203 10 ай бұрын

Off topic, I get chronic migraines and atmospheric pressure change is a trigger for me as well… I love my Cefaly! Worth every penny. It’s a good tool to have in the migraine tool box

@jpriestl 10 ай бұрын

Great Video! Hit all the points i was thinking about, don’t peel, no tea, non-fermentable back sweetening. Going to do this one right away!

@CitySteadingBrews 10 ай бұрын

Glad it was helpful!

@jpriestl 10 ай бұрын

@@CitySteadingBrews Already bubbling 🫧🫧🫧

@adampendleton6398 10 ай бұрын

Had the same issue with two of my little big mouth bubblers - would get almost perfectly tight then pop off. I added an additional foam sealing ring to each and that fixed it - I think adding the additional height made it so the top never got to the end of the threading, and thus stayed on.

@aaroncunneen328 3 ай бұрын

I love watching you guys ..great work

@CitySteadingBrews 3 ай бұрын

Thank you!

@austinhaacke67 10 ай бұрын

OK, bragging moment and time for a proud mama and Papa for you guys! I have developed my own recipe based on your information previous videos, and just all of the help you’ve given it is a hot toddy made with honey, lemon, peel, and juice (later after the first racking), clove and I will be fortifying it with a fantastic Cinnamon Whisky our local distillery makes. Thanks for helping give me the information to confidently step into making my own recipe. Also, I picked up some ginger today and going to give this one a shot.

@CitySteadingBrews 10 ай бұрын

Happy to help!

@mdk083003 10 ай бұрын

There's is a calculator online that will adjust your abv for temperature. If it was 111° when you took the reading of 1.032 the actual reading is 1.050 calibrated at 60° so that really is a significant amount of abv. You guys are great. I just made my 2nd batch of ginger beer. It's so good.

@CitySteadingBrews 10 ай бұрын

I just looked it up... more like 1.040. I doubt it was still 111 when I did though...

@kjnaturewatching7158 4 ай бұрын

This video was so entertaining, keep it up

@lyne81625 10 ай бұрын

I love ginger lemonade! Same prep for the ginger, including the hot water, then add lemon juice and honey. Let it cool and put it in the fridge. Its awesome! I think I am going to try alcoholic ginger beer now!

@Mark-wv6sg 6 ай бұрын

Half teaspoon of sugar per bottle to prime beer

@Max_Snellink 10 ай бұрын

So in 6 days I've drunk a demijohn right out the fermentation station. The flavor and viscosity on the last glass was so notable I've got to tell someone. Pasterised two weeks ago and 3 months old. It went super sweet that final glass with a BIG BODY. Pear methliGONE hiccup ❤

@javamonjoe 8 ай бұрын

I was glad to see you make your whiskey / ginger cocktail at the end of the video. My suggestion is that you make a couple of shorts with some of your custom cocktails you've mentioned. I know there was one mentioned in the coffee mead video as well. Thanks for another great brew lesson.

@CitySteadingBrews 8 ай бұрын

We don't really do cocktails. Not what the content is intended to attract. Thanks for the suggestion though. We did start a shorts channel that hasn't gotten much love yet :)

@edwardcunningham6315 10 ай бұрын

That was interesting 😁👍. I personally don't care for the taste of ginger, but since I've been watching you, I've laert never to say never 😅. I recently decided that I needed more bottles for my next brew so I rounded up All my partially full bottles and started "quantifying" the leftovers. Gotta say, mixing a bunch of old wine, when done right, tastes awesome 👍❤️. Guess I'll have to add ginger wine to my list just to include in the fun of mixing😁. Thanks again for the video 👍❤️.

@ethanalvarez3458 8 ай бұрын

I stopped brewing for a few years but starting back up this week. My favorite ginger beer is Raspberry Hibiscus Habanero Ginger Beer.

@CitySteadingBrews 8 ай бұрын

Welcome back!

@zoeedwards2942 10 ай бұрын

Lovely video, I usually wait at least 4 weeks for carbonation, so maybe try again after another couple of weeks. I'm going to try this recipe for sure.

@CitySteadingBrews 10 ай бұрын

Not a bad idea.

@gunrunner5095 7 ай бұрын

I make my ginger beer with 1.5lbs of ginger in 3 gallons done almost like you are going. I also add sorghum syrup and a bit of cascade hops instead of the citrus peel. I'll have to try the citrus instead of the hops!!

@Legion_One3 10 ай бұрын

Another beautiful recipe for me try out 🤙🏻

@CitySteadingBrews 10 ай бұрын

Absolutely!

@thomaspayne9343 10 ай бұрын

Derica and Brian. Have been watching you guys you guys for several years. Enjoy it, learn from it etc. Currently have 5 wines/meads at various stages of fermentation. I am a retired veterinarian with a fair knowledge of microbiology. When you talk about antibacterial properties of various spices it has nothing to do with yeast-- a fungus. These spices when used in connection with wine and mead are antimicrobial. Yeast of course is a microbe. About clarity--- we judge our food and beverages based upon taste, aroma and appearance. To me, clarity cannot be minimized. Keep up the good work. I watch you every day. With respect, Doc.

@CitySteadingBrews 10 ай бұрын

I recently looked into this and a lot of the spices and herbs that are antimicrobial are also antifungal. Clarity means nothing really. We are only trained to believe clear means better but in reality is is meaningless :)

@wbwillie 9 ай бұрын

I've bought one of those juicers at the dollar store before, they're really nice

@nicholasmayon6453 10 ай бұрын

Just in time I tried a store bought ginger beer yesterday and was wondering how to make my own

@MrAcuta73 10 ай бұрын

My last batch I did the tea to brew with, but I did rack to fresh ginger. Kinda a lot. I love the ginger heat, not just the flavor. Best way I could think to get that heat back. Seemed to work well enough in that regard, but my recipe to begin with was...less than ideal. Too much lemon, I think. I will try the zest only next go around. Love those glasses...think I might have to own some! Edit: In beer brewing, Maltodextrin is also used for mouth feel. Something to consider for something like a ginger beer or anything that doesn't have a lot of body that you don't really want to add tannins to.

@mrmike81818 8 ай бұрын

I liked the new format with all parts in one video.... keeps me from having to hunt down the other parts. Also, thanks for showing how you make your Whiskey Ginger. I was hoping you'd share it. Anyway, another great video... keep up the good work!

@CitySteadingBrews 8 ай бұрын

Glad you liked it!

@the_whiskeyshaman 10 ай бұрын

Yea I have always doubled to 52 g of sugar for priming. And it has worked well.

@CitySteadingBrews 10 ай бұрын

That seems like the absolute upper limit yep.

@russbilzing5348 10 ай бұрын

For the fermenter problem, run a piece of tape around the threads to take up up bit of space. Try the lid and use another piece of tape if necessary. No biggy.

@scottpowell408 10 ай бұрын

Definitely going to try the ginger whiskey!

@bucyrus5000 5 ай бұрын

A classic way to make a really great lemonade is to cover shaved lemon rind in sugar for a few hours or days. I imagine doing that, but also covering the macerated ginger in the sugar too could create a strong flavor extraction.

@heartproblems2727 10 ай бұрын

I'm gonna have to try this one....

@drsrwise 10 ай бұрын

I keep a few small soda bottles around, like 7 or 8 oz ones, and that's where I put whatever product doesn't fit in the larger bottles I'm using.

@nekobat1962 4 ай бұрын

I've had Crabbies Alcoholic Ginger Beer and I absolutely love it.

@Shrinekeeper1 9 ай бұрын

"hello are you in there" and that look Brian gave had me rolling.

@Nudgeworth 10 ай бұрын

Cool, can't wait to watch this in the morning, too tired right now. I love making alcoholic Ginger Beer. I use the tea method. Can't wait see how this recipe turns out ❤

@CitySteadingBrews 10 ай бұрын

Comes out stronger if you use whole ginger in it.

@Nudgeworth 10 ай бұрын

Hahah, I don't need to make it stronger. My wife has a Jamaican heritage, her mum is Jamaican. So it turns out no matter how hot I make ginger beer, she thinks it's wonderful. While I sip gently and slowly, because each sip is an explosion of heat, she gulps it back lol

@rossr6616 8 ай бұрын

I usually make a double batch, ferment half and bottle the ither half stat in the fridge for immediate use.

@TerrysWiredLife 10 ай бұрын

I made a ginger mead a couple years ago. Used 6.4 ounces of ginger (because that it weighed out to when I cut it up) and 2.7 lbs of honey. I write down the recipe when I make a brew. Final brew was almost 10% alcohol and WOW, did it have a good ginger taste.

@bretthines6893 9 ай бұрын

Instructions??? Would love to try that!

@TerrysWiredLife 9 ай бұрын

@@bretthines6893 put 6.4 ounces of ginger in a pot and blended it to a fine pulp added 2.7 lbs honey and juice of one lemon. Put it all in a Primary fermenter and added water to make one gallon/3.8 liters. Starting specific gravity was 1.110. Don't remember what yeast I used. bottled it after about 25 days. End s.g. was 1.04

@ianthrower8744 10 ай бұрын

Never knew the starting acidity was so vital. Starting to understand some past.... learning opportunities.

@nole900 10 ай бұрын

I LOVE Ginger Beer! I've been making Ginger Mead, and trying to hone my recipes. The last couple batches I have used the for processor to make Ginger juice... Seemed to work good, but is a little tedious...may try this method next time. I like mine very gingery...

@rossr6616 8 ай бұрын

Same, Champion Juicer wrings out the juice well but I still use the pulp too in the ferment.

@fuckingwithfire6354 9 ай бұрын

The Mythbusters of Brewmeisters, excited to try the recipes! Skol!

@samuelgilbert9734 9 ай бұрын

43:54 For carbonation, I usually add 10g of pure fructose per liter. So, for your batch size, I would have added about 38 g of fructose.

@stacycecil8465 10 ай бұрын

Hey there! Love your episodes but just wanted to share that I cracked my big mouth bubbler all the way around the base by adding sub-boiling water to it for a brew. The glass isn't tempered, so everyone just be cautious about it and aware it could crack or shatter. Appreciate the recipe, been looking for a way to make a dark and stormy without some of the conventionally available ginger beers 😊

@CitySteadingBrews 10 ай бұрын

Yup, that's why I was careful :) I also tried to soften the blow so to speak, but having it hit the ginger first.

@mattcy6591 9 ай бұрын

I made a honey maple mead and it came out bone dry nearly undrinkable. I tried to carbonate it but either it wasn't enough sugar or the existing yeast didn't wanna do it. But man after 5 months the fracton of carbonation i got and maybe the added unfermented sugar intended for carbonation made it taste fantastic. I do wish more carbonation stuck.

@leeflory1716 9 ай бұрын

Id recommend either a breville juicer or an omega juicer, thats what i use, ymmv :) I don’t ever write down what ive done, and can never quite duplicate but can always make it better. I recall using 11 ounces (weight) of honey to carbonate my first try, that was a six gallon carboy. I have malt for the ginger beer carbonation, on this batch.

@cameroncowie8451 10 ай бұрын

40g thats the magic number,like i said with the fruit wine too, 28 may get you evervessence, but you want carboantion from the first sip, to the last sip Lovely recipe, keep the videos coming ❤

@CitySteadingBrews 10 ай бұрын

I plan to do 42 since… it’s the answer to everything.

@moniquelevesque8756 3 ай бұрын

Thank you for showing the numbers for the reading it helps me with the visual and take away the scary number thing lol

@ranchoraccolto 6 ай бұрын

Congrats what a difference from the first video more enjoyable this one

@mustwereallydothis 10 ай бұрын

I don't often use them but when I do, I put glass weights inside my brewing bags to keep them where they belong. It takes a lot of weight though. I find it helps to not leave a lot of slack in the bags when I tie them off. That way they don't have a lot of room for gas to build up.

@CitySteadingBrews 10 ай бұрын

I've never had that work. They fill up like balloons and clog the airlocks! :)

@mustwereallydothis 10 ай бұрын

@CitySteadingBrews Yes, they do, indeed. I seldom use bags for that reason. For Saskatoon berries (our absolute favorite fruit for wine), I want to be able to get all the seeds out after the first week. They tend to give the wine an odd, earthy flavor if even a few of them they stay in for too long. When I do use bags, I make sure they are good and snug around the fruit and tied up securely. I also have a big box of old-fashioned, glass Mason jar lids with no other purpose in life, so I can use lots of them. Now that I think about it, I do my primary fermentation in brewing buckets. That likely has a lot to do with why I have success with weights. There's a lot more space between the airlock and liquid.

@CChase-rb5fv 8 ай бұрын

Im hoping to start a Ginger beer this weekend

@chrishigh3858 10 ай бұрын

i was Just Heading Toward the DRY ginger-beer adventure on my own, with experienced help!… so glad for this episode. Need (successful) recipe to make my own…❤ please?

@anonymousperson2156 10 ай бұрын

U could also heat your container to acclimate it to the hot or cold liquid so it won’t break

@Helliconia54 7 ай бұрын

I have been using a food grade 10 litre bucket with lid. Bakeries get their Pie/tart fruit fillings in them. Usually give them away. Boil proof airtight lid i fit with a grommet and airlock. I do my primary ferment in them

@CitySteadingBrews 7 ай бұрын

Sure. That works. I just prefer glass.

@olfrud Ай бұрын

I love you for putting real units in the description...the ounces, pounds and cups always give me a headache. Thank you!

@matthewmeiring6521 25 күн бұрын

if you don't want to use StarSan to sanitize the outside of the ginger because you're worried about absorption, you could just chunk up the ginger into small pieces, boil it in water for a couple minutes to make a ginger tea, and then dump all of it into the fermenter. Don't strain out the ginger chunks.

@tikkidaddy 10 ай бұрын

Hi guys! My first fermentation experience came with hot sauces, lacto instead of yeast. We made 3 gallons of different flavors. Cayenne, Jalapeno, Habanero mango, and yes...Scorpion, Ghost and Carolina Reaper. We watched the ChilliChump channel with Shawn from the UK. He brews as well. Our Jalapeno was green. We kickstarted them with a 3% kosher red bell ferment and used the liquid only, added the extras, a couple tablespoons of sugar...that stuff was heavenly. I noticed when I cracked it at finish there was a SLIGHT alcoholic smell.😂...I have no idea where that came from, no "aliens" or bad smells

@CitySteadingBrews 10 ай бұрын

Wild yeast possibly.

@dragoscoco2173 5 ай бұрын

Headspace is one of the most important factor in bottle bombs. Less is better not in as it it will not blow, but it will blow with less force. From experience a 2l plastic bottle with a mugfull of dry ice is quite equivalent to a massive firecracker. Now if you have 40 times less space (as in around a 50ml neck) for expansion it will be literally 40 times less energetic. Then again when carbonating with a calculated amount of sugar/liquid, more headspace means less sugary liquid, thus less gas to fill the headspace, so that half filled bottle would have quite an issue reaching blow-out pressures.

@LawlissLanterns 8 ай бұрын

A pH of 6.6 is practically neutral. After some googling, it would appear the ginger neutralized the acids in the lemon peel. The pH scale is logarithmic ( as you likely know ) going from 6.6 to 4 is a more than a 100x change in acidity. My ginger mead stalled: could have been the pH could have been the 15.5 ABV ;). All I know is I'm going to try again ! and I will be using some lemon !

@kenchapman3870 10 ай бұрын

I'm new to mead making and have found your videos fun and informative 😊 Plus you have been the only one to have answered a comment sent So you may the first I join on patron 🤔 ❤

@CitySteadingBrews 10 ай бұрын

Well.. thanks but we don’t use Patreon. We gave our own VIP club: city-steading.com/vip-club/

@smoochysmoochy7267 4 ай бұрын

That was. "PUUUURFET" Brian❤

@maddawg-yp9oj 9 ай бұрын

First off, you guys are great. thank you for all the videos, they have helped me with with bucket list over the last 2 years. On this video, can you use a soda streak machine to add carbonation instead of adding sugar to form the carbonization?, also, for sweetening, could you just add a tea spoon of sugar to a glass of any of the overly dry beverage and enjoy it without sweetening the entire batch?

@CitySteadingBrews 9 ай бұрын

I have not used a soda stream but heard some had success. As for sweetening in the glass? Always an option.

@CLEARSKIESTV 8 ай бұрын

Do you have an updated quantity of carbonation sugar for a gallon of liquid? It seems like you needed a lot more fizz.

@CitySteadingBrews 8 ай бұрын

We started using 42g/gallon recently but that was not why it had less carbonation. It either needed more time or the yeast were just done.

@HarickBarshski3521 10 ай бұрын

Sounds like it would be great to use as a mixer for a Dark and Stormy 🥃

@CitySteadingBrews 10 ай бұрын

Yup!

@kcclemo 9 ай бұрын

I've only ever made rhubarb beer, but as I've experimented, I've not noticed any difference in carbonation relating to head space. My half-bottle carbonates just as much as the full bottles. I usually use my half-bottle as my test bottle to make sure there is enough carbonation. However, I recently heard that the bulb at the top of beer bottles is there to indicate a max fill line. So, with my last couple of batches, I've just used my bottling wand to fill all the way to that fill line. When I pull the wand out, the volume drops to about an inch below the fill line, just like you'd see in a store-bought beer. I don't know if there's any truth to this, but I've not had any issues. Also, when bottle conditioning, I've used the method of fermenting my wort all the way down to dry then adding a teaspoon of sugar to each bottle right before filling it. I don't usually add extra yeast, though I usually only rack it once so I probably have more yeast. I've had great results doing it this way, depending on the temps in my house I usually have full carbonation in 4-5 days.

@rachellemazar7374 10 ай бұрын

Sorry Derica, I hope you feel better soon.

@DavidBanksWigan 8 ай бұрын

Super video thanks guys, I’m in the process of making this ginger beer following your instructions, I’m at bottling stage now and want a bit more of a ginger kick to the final taste, do you have any advice on how to add this flavour prior to adding the sweetener and secondary yeast then bottling?

@CitySteadingBrews 8 ай бұрын

Put in more ginger... easiest way. Let that sit a week or so.

@valerieengel7854 10 ай бұрын

I say “shall” too, Derika 😊

@Helliconia54 7 ай бұрын

lol HARD ginger beer? You guys are fantastic.

@medic-gg7jo 6 ай бұрын

You should try adding a couple fingers of Galangal. Galangal root, is in the same family as ginger. It has a similar taste to ginger, but it also has a nice sharp citrus flavor as well. It adds a pleasant depth of flavor to the mix.

@CitySteadingBrews 6 ай бұрын

You can if you like. I have never heard of adding that to ginger beer but it sounds nice.

@medic-gg7jo 6 ай бұрын

@@CitySteadingBrews I have a similar issue, with the smell of fermented lemon, The citrus taste of the Galangal, could be used as an alternative to using lemon.

@thegoose1324 4 ай бұрын

Mead is the only alcohol that I know I can have - the sulfites in other beverages mess with me - allergies. Love this content for it helps me make better brews - brews that are few and far between.

@CitySteadingBrews 4 ай бұрын

Anything homemade can eliminate sulfites and allergens!

@thegoose1324 4 ай бұрын

@@CitySteadingBrews 💪🏼🎉

@NorskKiwi 8 ай бұрын

You did make a tea this time too :D

@ralphfisher5551 8 ай бұрын

Well just started thsi ginger beer last night.

@pouyarezaie101 10 ай бұрын

Hi, First of all, I really appreciate you taking the time to answer the comments and your channel in general! I've started brewing a batch of apple caramel bochet but with only apple juice and no apples. with the caramelized honey, cinnamon and allspice it smells good but there is a hint of astringent smell from the apples that bothers me. Will it meld together in the future? Am I just worrying in advance for no reason?

@CitySteadingBrews 10 ай бұрын

That’s why we added the apples.

@nathanfishback 9 ай бұрын

Hello! Love your videos, very educational. About to start my first brew! Anyways, I had a question. Is it acceptable to add a little bit of water after the first rack to avoid having a large head space? Or is that a big no no?

@CitySteadingBrews 9 ай бұрын

You can it just dilutes the brew.

@Luciffrit 9 ай бұрын

Wrap the threads in a few layers of plumbers tape (ptft) and you should get a better seal.

@jasol9245 10 ай бұрын

Alcooooooholic Ginger Beer... and a good time was had by all 😆

@colsandoz9134 10 ай бұрын

B and D I made this brew on 8/28 its a 1.4 gallon batch. 4 ounces ginger root chopped,2 lemons peeled,1 lemon juiced,4 grams Fermaid O,3\4 packet D47and added sugar to reach a 1.052 SG. It,s now 9/3/23 and SPG is at .990 I think is done is this possible I think it was the perfect storm Thank you, Col

@CitySteadingBrews 10 ай бұрын

It could be done, sure.

@Argie1986x Ай бұрын

Thank you both! I will try to brew my first ginger beer the next week. I have one question, can I use hops for bitterness, flavor and aroma? Thanks again!

@CitySteadingBrews Ай бұрын

If you like. We have not made one that way

@georgedodwell1721 9 ай бұрын

Hi guys, new subscriber. Found you when I was searching for a ginger beer recipe video. I'm definitely going to try this one. Now I'm watching some of your other videos. Where are you guys from?

@CitySteadingBrews 9 ай бұрын

We live in Florida.