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-   -   Ginger Wine to ginger beer? (http://www.homebrewtalk.com/f25/ginger-wine-ginger-beer-129680/)

koomber 07-27-2009 02:36 PM

Ginger Wine to ginger beer?
 
I've just started a ginger wine recipe and a rough back of the fag packet style calculation shows that the ABV should be about 10-11% Give or take. If I'm right though this won't be enough to kill the yeasties.

So I was thinking, if I bottle these in beer bottles, could I charge it with a little sugar and make and fizzy ginger wine? A super stong ginger beer. Possibly a Ginger Fear? I like the sound of the idea myself :)

twzdfirestrtr 07-17-2011 12:46 AM

sounds tasty :-P and it depends on the type of yeast you used it may kill the yeast... i liek to use a champagne yest for various types of wines and it usually has a kickass around 15 16 ?

CoffeeSnob 07-18-2011 04:52 AM

MMm..... that may make a killer Dark and Stormy.

oldmate 07-18-2011 09:46 AM

Might need to age it out for a bit longer than usual to let it smooth out.

modF 07-22-2011 04:06 PM

Sounds interesting.. How did you do the ginger wine? I have a 35# box of candied ginger at home that I'm trying to decide what to do with.

elambers 09-30-2011 03:19 AM

I make ginger wine all the time. It's fairly easy. I slice up about a thumb of fresh ginger and use 2.5 cups of sugar in 4L of filtered water. I pitch in a half a pack of EC1118 wine yeast and let it ferment for about 3weeks - 1 month. You can filter it or let it be. If you don't use an actual ginger beer plant (which can only tolerate up to 5% or so alcohol levels) and use the wine yeast instead, the alcohol content get ups to 10-14%, but you'll have to add some citric acid or lemon juice to taste. The ginger beer plant contains a bacteria that gives the ginger-beer a real bite and nice flavor without any additives, but the only draw back is the low alcohol tolerance. Here's a recipe using a plant [url]http://thegingerbeerplant.com/FAQs.html. I actually force carbonate my own (it's takes less trial and error) but I'm sure that charging it would work out fine. Have you tried it?

jimbostarr 04-16-2014 08:12 PM

[QUOTE=elambers;3342929] If you don't use an actual ginger beer plant (which can only tolerate up to 5% or so alcohol levels) and use the wine yeast instead, the alcohol content get ups to 10-14%, QUOTE]

Wine yeast instead of the ginger? What happens after 5% abv to the ginger?

Arpolis 04-17-2014 02:22 AM

[quote=jimbostarr;6066692]
Quote:

Originally Posted by elambers (Post 3342929)
If you don't use an actual ginger beer plant (which can only tolerate up to 5% or so alcohol levels) and use the wine yeast instead, the alcohol content get ups to 10-14%, QUOTE]

Wine yeast instead of the ginger? What happens after 5% abv to the ginger?

You may be confusing "ginger" and "ginger beer plant". Ginger is the spicy root we all love. Ginger beer plant is a symbiotic mass of mold, yeast and lactobacillus bacteria that forms a jelly like substance. It is much like kefir grains as a fermenting agent or the consistency of mother of vinegar. These symbiotic colonies like kefir grains and ginger beer plant seem to always have a low ABV limit of about 3% - 6%.

I have never made ginger beer but ginger mead is very nice. I used 8 oz per gallon of fresh ginger root and it made a very nice mead. I have it at about 13.5% ABV but it took it just about a year to really mellow out and get super good.

To the OP:

Yea priming and carbing up the ginger wine may be good. I mix my still ginger mead with a bit of carbonated water for a nice kick. But I think the mead does best at a gravity of around 1.01 or higher. So give it a taste before priming and you may find you need to back sweeten to just over the perfect taste, then let it carb up and pasteurize to stop feentation.

jimbostarr 04-19-2014 03:33 AM

Great advice, thanks!


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