Comments on: How To Make Ginger Beer

By: giles

giles — Thu, 05 Jan 2012 09:43:18 +0000

Unfortunately I don’t know as I’ve never decanted it to glass bottles – I usually drink it in a day or two so have never had any issues storing it.

If you do attempt to rebottle it in glass bottles, then I’d love to hear how you get on.

By: arthur

arthur — Sat, 12 Nov 2011 20:07:39 +0000

How long does it keep in a glass bottle ?

By: A Beginners Guide To Home Beer Making | Homebrew beer

A Beginners Guide To Home Beer Making | Homebrew beer — Thu, 20 Oct 2011 17:56:12 +0000

[...] vurt.co.uk – How To Make Ginger Beer – I fancied a nice cool drink the other night, but I’m fed up with cola, lemonade and juices. I prefer a drier soft drink, and one that doesn’t make you want to scrub your teeth immediately after drinking. So I decided to make myself some ginger beer. Beer, Beginners, Guide, Home, Making Related ArticlesOrganic Beer Health Benefits – Real or Myth?Gear For BeerThe Best Home Brewery Kit ChoicesIndulge Yourself Home Brewing Your Own Beer [...]

By: Anonymous

Anonymous — Sun, 11 Sep 2011 10:16:20 +0000

[...] [...]

By: Make some fucking lovely ginger beer! Good fucking idea.

Make some fucking lovely ginger beer! Good fucking idea. — Mon, 01 Aug 2011 16:22:05 +0000

[...] refreshing, it’s zingy, and it’s absurdly fucking easy and takes less than 24 hours. So if you make it tonight and you can drink it tomorrow. That’s [...]

By: weekend « zwischendrin

weekend « zwischendrin — Mon, 14 Feb 2011 11:33:54 +0000

[...] fantastic weekend passed over so so fast. i brew ginger beer. a huge bottle. which was empty before i could take a picture – that’s why there’s only one of the ingredients. but nevertheless, try it yourself! it’s delicious and so easy to make. here’s the recipe: gingerbeer. [...]

By: Peter

Peter — Tue, 22 Jun 2010 13:52:54 +0000

Thanks for the recipe. I think it’s great!

I followed it with a few minor changes. I used wine yeast instead of baker’s yeast and I also added a quarter of a teaspoon of yeast nutrient to help the fermentation get off to a good, fast start.

I also squeezed the air out of the bottle before putting the lid on. I figured there was enough oxygen in the liquid after shaking it to dissolve the sugar and the air was just reducing the space left for the carbon dioxide, I didn’t want an explosion!

I started it at 10pm and left it overnight, putting it out in the warm sun when morning came. It was obviously fermenting very fast, and the bottle was becoming quite hard to the touch, so I put it in the fridge at 12:30pm and drank my first glass at 2:30pm. It was delicious, fizzy, very gingery and light (no yeasty taste).

I think next time I will add some cayenne pepper to see if I can make it a little more fiery!

By: jonewer

jonewer — Sun, 30 May 2010 19:54:02 +0000

To improve the recipe, let it ferment out for a week. This will kill the yeasty flavour as the yeast will drop out over time.

Add a tablespoon of sugar to a 2 litre bottle to prime, then screw the lid on and leave for a few days to gas up. Then cool and you will have nice sparkling non-yeaty ginger beer!

To avoid explosions, put a ballon over the end of the bottle. Pierce with a needle. Voila! Elementary airlock.

Try using some proper all yeast as well, as bakers yeast is no good for brewing. You can get 12g packs of Safale SO4 yeat for as little as £1.05 and you only need around 1/4 pack at the most for a 2 litre brew.

By: tamandee

tamandee — Thu, 13 May 2010 13:18:47 +0000

I made your recipe as above and put the bottle on the floor of the airing cupboard on Sunday night. I remembered it on Wednesday night and took the out of the cupboard this morning (Thursday). The bottle was completely hard (so hard the dimples had gone from the base). I put it in the fridge for a few hours then decanted it (using a funnel and tea strainer) into bottles and am now drinking the best ginger beer I’ve tasted since I was a child. I don’t know about the alcohol content but there is certainly a smile on my face. Thank you very much for this brilliant recipe.

By: WeeBairn

WeeBairn — Wed, 09 Dec 2009 20:10:32 +0000

I made the top recipe, only 1 litre, but all good :)
Experiments : now I want to up the alcohol content, but I dont want any explosions.
All my theory comes from…
davidbeerman 16 July 2009 @ 9am
-”…it would take approx 1week to ferment all the sugar and if kept sealed from day one most bottles would fail.”

I considered letting a bit of CO2 out each night. This might prevent my epic fail, but will it be flat and dissapointing?

I know the 3 variables on alcohol content will be yeast, sugar and time. Anyone else tried to up the alcohol?….or have any input on how it can be successfully done? (without the boom!)

If not, I will probably experiment.