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Old 03-29-2013, 01:50 AM   #11
Oak_Brook_Brewing_Company
 
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Jan 2013
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I don't think anyone is active in this thread anymore. I was interested too. Let me know of you try it out, please.

 
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Old 03-29-2013, 11:04 AM   #12
hooch0325
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Jan 2013
Posts: 9

Quote:
Originally Posted by Oak_Brook_Brewing_Company View Post
I don't think anyone is active in this thread anymore. I was interested too. Let me know of you try it out, please.
Will do. It'll be a few weeks as I have 6 batches going and my equipment is tied up in that or waiting for racking.
I think I'm going to try 1gal. Per recipe in proportion. Another just bump up water only. And try another doing the same with Apple juice??? Ferment all out to dry.

 
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Old 07-04-2013, 07:48 AM   #13
MrRemusSpud
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Jul 2013
Taunton, Somerset
Posts: 2

Ok i've got this on the bubble, I've altered the recipe for taste... and budget.

-200g of grated ginger,
-110 grams of soft brown sugar
-100 grams of honey
-130 grams of white sugar
-1 orange quartered
-1 cinnamon stick
-7 g of bakers yeast
-hand full of raisins
-2 tea bags
-enough water to bring the volume up to 4 litres (shy of 1 gallon).

{It might look like i'm being really fancy with my sugars, but its more a case that its all I had left.}



----METHOD----


Mix the sugars, honey, ginger, and cinnamon into a pan. Heat gently and stir until the sugar dissolves.

Meanwhile, put the raisins into a cup with 2 tea bags, add boiled water, and leave to cool down.

Once the sugar has dissolved in the concentrated ginger solution, pour over a strainer, and extract ALL of the ginger juice. ITS PRECIOUS. leave to cool. Also remove the cinnamon and put to one side.

Drop your orange slices in the to demijhon, along with the cold tea, cinnamon, and raisin/tea mix.

Reconstitute your yeast as per manufacturers instructions.

Add your cooled ginger concentrate to the demijohn, along with your yeast.

Top up the volume to 4 liters.


And that's as far I've got!

The raisins and tea was a last minute addition, because it wasn't bubbling as much as I'd liked.

I'm planning to leave for 4 to five days, or until fermentation finishes, then I'm nervously going to bottle condition for added carbonation.

Im hoping for an ABV of between 3 - 5, But its more likely to be less. Ill let you know how it goes!

Reason: TYPO

 
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Old 07-04-2013, 07:49 AM   #14
MrRemusSpud
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Jul 2013
Taunton, Somerset
Posts: 2

Bump

 
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Old 07-04-2013, 10:45 AM   #15
MrRemusSpud
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Jul 2013
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Quote:
Originally Posted by MrRemusSpud View Post
=
Mix the sugars, honey, ginger, and cinnamon into a pan. Heat gently and stir until the sugar dissolves.
DUHH with enough water to cover!

 
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Old 02-26-2014, 06:53 PM   #16
punkrawkgeek
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Jan 2014
North Vancouver, British Columbia
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So, did anyone let this ferment out... and have an alcoholic Ginger Beer...? I am very interested in how it turned out. Thanks!

 
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Old 03-01-2014, 04:23 AM   #17
yensmp
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Mar 2013
Regina, Saskatchewan
Posts: 6

Typically all you need is approximately 1 tsp sugar per 340 ml bottle to prime it for carbonation. That amount of sugar would result in very little alcohol, maybe 0.5%. This recipe has a lot more sugar and the bottle would probably explode before fully fermenting, that's why you put it in the fridge once the bottle turns hard.


Sent from my iPhone using Home Brew

 
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Old 03-06-2014, 05:13 PM   #18
bondra76
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Nov 2013
Denver, CO
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Curious as to how people's experiences come out as well.

I'm interested in either:

1) A ginger beer non-alcoholic that is spicy like Reed's
2) An alcoholic ginger beer similar to Crabby's

This might be my brew project for 2014.

 
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Old 11-10-2014, 01:47 AM   #19
Howard_V
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Nov 2014
Posts: 1

Hi,

I'd like to make an alcoholic, spicy ginger beer.

I've bought a 30 litre plastic fermenting tank, with an airlock on top and a tap on the side.

I've looked at various recipes but I have a couple of questions:

(1) Rather than heating the ginger/sugar etc mix, rather than straining it before adding it to the tank, would it be problematic to simply ferment the unstrained mix? Surely I'd be able to develop more flavour this way?

(2) To make it extra fizzy, I could a some sugar syrup to each bottle before sealing . . . how do I estimate the amount to add, but not explode the bottles?

(3) If I make it alcoholic (say up to 3.5%), am I safe in assuming this could be stored unrefrigerated (in sterile bottles).

Thanks!

 
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Old 01-31-2015, 11:19 PM   #20
ThatChefGuy
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Jan 2015
Richmond, North Yorkshire
Posts: 32
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I have brewed a batch tonight using an adapted recipe, shall see how it turns out after fermentation and will report back.

 
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