Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: phil/anne on October 17, 2007, 09:42
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hello everyone many years ago my old dad used to make really nice hombrewed ginger beer it looked cloudy and almost yellow in colour but it was really nice I can clearly remember the big old bucket and smelling the contents. But my question is have you got a great old fashioned recipe for this and what equipment I would need besides explosion proof bottles thanks for looking phil/anne :D
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This is from memory (so it is bound to be old-fashioned) ...
Day 1 : half tsp bakers yeast, tsp sugar, tsp ground ginger, pint of lukewarm water. Stir well
Days 2 to 7 : Add tsp sugar, tsp ground ginger. Stir well
Day 8 : strain through muslin cloth retaining half of the sediment to start the next batch. Give the other half to a neighbour
Add water (7 pints ??), sugar and lemon juice to taste. Bottle in pop bottles (pref small). Drink after 1 week. You can release pressure if they start to feel too taut.
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Not very alcoholic, isn't that 'ginger pop' rather than ginger beer? (with 1 - 1.5 lbs of sugar in).
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Not very alcoholic, isn't that 'ginger pop' rather than ginger beer? (with 1 - 1.5 lbs of sugar in).
Yes, it is basically a soft drink but everyone called it Ginger Beer. :)
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not very helpfull but funny. my sister and her fella made some so leathal he had to open it in the shower naked cos it kept exploding!i was told it needs to be really cold (the beer not the shower!)before opening it may be on here if you search exploding ginger beer or something similar :lol: :lol:
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Not very alcoholic, isn't that 'ginger pop' rather than ginger beer? (with 1 - 1.5 lbs of sugar in).
Yes, it is basically a soft drink but everyone called it Ginger Beer. :)
This is just the ginger beer we used to make when I was a child. The sediment we call the "ginger beer plant" - happy days 8)
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anyone remember real dandelion and burdock :lol: not the cheap immitation stuff they have now ..
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We've got some burdock growing wild near our place. Want a root (so to speak :oops: )?
Dandelion ... might have some of them too.
Have you got a recipe then?
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lol ya daft kelpie :lol:
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http://en.wikipedia.org/wiki/Dandelion_and_burdock
here ya go matey lolo
http://www.greydragon.org/library/brewing_root_beer.html
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We've got some burdock growing wild near our place. Want a root (so to speak :oops: )?
Dandelion ... might have some of them too.
Have you got a recipe then?
And in response also to the author of this thread. And don't go for pressure bottles and look to cork them solidly. The pop is too young and too volatile and could be dangerous. The only possible is definite old champagne bottles and the proper plastic bungs or corks, which you can wire down with salvaged and re-formed wire ties. It could get tedious.
A Ginger Beer Plant:
Buy 2 oz of fresh baker's yeast (you'll need a bakery). Put the yeast in a large jar and add half a pint of boiled and cooled water, 2 level teaspoons of sugar and 2 level teaspoons of ground ginger.
Feed your plant for 7 to 10 days by adding each day 1 teaspoon each of ground ginger and sugar.
Strain the mixture thru a piece of muslin or a very fine sieve. Keep the sediment.* Add the liquid to the juice of 2 lemons, 1lb of sugar and 1 pint of boiling water. Stir till the sugar has dissolved, then make up to 1 gallon with cold water.
Put the ginger pop into bottles, filling to 3 inches from the top. No more than this full. Leave for 2 hours and not on a stone floor, put a plank under if necessary. Then cork lightly. Keep 7 to 10 days before drinking.
On no account use screw capped bottles - danger!!
*The sediment you saved can be divided into 2 halves and each used to start the process all over again. So now you have twice the potential. Or pass it on to a friend.
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anyone remember real dandelion and burdock :lol: not the cheap immitation stuff they have now ..
I remember that one munty you could only take 1 mouthfull because you would start to hicc up and belch real gas not this stuff now days. Now can anyone remember aztec bars munty your about my age you must remember them about the size of the old mars bars but im pretty sure they came in a purple wrapper please please tell me im not mad i didnt dream it honest ps thanks everyone for the info got waylayed thinking of the old sweets what would health and safety make of those huge gob stoppers that used to last about 3 weeks and the never ending toffee strip whoops here i go again help bye for now off to the shop phil/anne
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peanuts n fudge toffeee ,,,,,, yuckkkkkk sickly if ya ate 3 .pukey if ya ate 5 :mrgreen:
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Yep I remember Aztec bars an Snickers when they was called Marathon
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Yep I remember Aztec bars an Snickers when they was called Marathon
thank god someone remembers them my missus is a lot younger than me and because she cant remember them she thinks im of me head ha ha mind you she could be right
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So, back on topic phil/anne, did you get the answer you wanted or are you looking for a full strength knock-your-socks-off beer?
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So, back on topic phil/anne, did you get the answer you wanted or are you looking for a full strength knock-your-socks-off beer?
yes thanks wg i did only want the soft drink type cant have the kids drunk can we got to wait till the boys 10 at least lol
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There is a pub on Rochdale Road, close to Manchester city centre, called the Marble Arch that brews its own ginger beer, called Ginger Marble. It's a bit like a bitter, but with a very strong smell and taste of ginger. They won't sell you a pint unless you have tried it first, as it is a bit of an acquired taste! Once you're used to the taste, it quickly becomes a favourite tipple.
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I had few try at doing ginger beer in the last few months, the result was a bit rough around the edges on the first batch, but I got some pretty damm good and potent result after few try. It s not really a ginger beer done the traditionnal way with " the bug" more a bastardised version of a beer done with ginger.
the recipe goes like this:
- 2 kg of ginger peeled and chopped until mush
- 200gr of ground ginger
- 4 L of boiling water
- 2 cinammon stick
( add all the above to the boiling water and bring back to the boil, simmer for 15 min , and cool down until lukewarm)
I found a 40L plastic container food grade I use for the brew.
- 10gr of yeast ( I started with instant yeast, then moved onto wine yeast later)
- 6kg of sugar
- 30L of cold water
pour the ginger mix in the sugar , yeast and water container. cover and leave near a radiator ( or airing cupboard for a week to 10 days)
By that time the liguid should have seetled having all the sediments at the bottom.
At that stage I am using 5L plastic container ( small drum used to keep olives) .
- 2 lemon zested
- 2 pinch of flaked chilli
- 200gr of freshly gratted ginger
- 1 kg of sugar
- 2L of water
( bring that to the boil and cool down) "flavoring liquor"
pour the brewed ginger beer in the plastic container making sure not to disturb the sediment ( a small hose works well) don t fill the container to the top as you ll have to add the flavoring liquor .
Close the container, leave to rest for a week to 10 days in the fridge/shed ( as long as it s dark and cold it should do the job).
I am still trying to perfect that recipe but so far the result is pretty good and roughly 5/7 % alcohol.
I noticed in my latest try the ginger beer tend to dissapear faster than I can make a new batch, would that be a sign of better quality or are we getting used to the rough homebrew?
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Here's a recipe for a ginger beer (or at least a ginger-flavoured drink) that takes 24 hours to prepare: http://www.vurt.co.uk/2005/06/15/GingerBeer/
Don't think I've ever tried 'real' ginger beer, but I really like making this and once it's been really chilled it makes a very refreshing drink in summer.
A word of warning though: every time I open it the bottle looks like it's not going to start fizzing, but that's just because it's waiting until you turn your back to get a glass before it explodes out the top of the bottle so it can do the most damage. Take your time opening it and you won't have to mop it up from the worktop.
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Don't know if anyone would be interested but IKEA are selling bottles that have a ceramic stopper and wire clasp (like the old Grolsh (?) bottles - I think they're about £1.50 each.
I bought a coupld to try ginger beer making with my children (we like pretending we're the FF!)