Hi guys!
Just like to say hi, my first ginger beer is almost complete and has gone as a great success. All luck, no skill, so i thought i'd post the recipe...
5 Gallons of Water
1Kg of root ginger (chopped roughly)
rind of 5 lemons
juice of three lemons
1 Large tin of black Treacle
1 small tin of golden syrup
1 1/2 bags of Caster Sugar
Super Wine Yeast
Yeast nutrient
I was short for time so i shoved everything (bar the yeast) into a fermentation tub and stirred like mad, until all was dissolved. Gave me an SG of 1.040. It was pretty cold water so i brought it into the house under the stairs and added the yeast. Left it over night and it was sizzling like a can of pop. Its been going about 40hours now and almost down to 1.010 and fermenting like mad. SMELLS AWESOME!... no bubbles in the airlock but it is fermenting anyway. No need for the 2 litre plastic bottles either... just fermenting the lot in the fermentation tub and then bottling it and putting them in the fridge ASAP. Should keep the fizz!
Mistakes... i should have heated the water and the sugar may have dissolved better, perhaps raising the gravity to start with. but that would blow people away. Already made an apple wine instead of the intended cider....
Feel free to comment guys n gals...would love to hear any advice and changes to my recipe
:ugeek:
Just like to say hi, my first ginger beer is almost complete and has gone as a great success. All luck, no skill, so i thought i'd post the recipe...
5 Gallons of Water
1Kg of root ginger (chopped roughly)
rind of 5 lemons
juice of three lemons
1 Large tin of black Treacle
1 small tin of golden syrup
1 1/2 bags of Caster Sugar
Super Wine Yeast
Yeast nutrient
I was short for time so i shoved everything (bar the yeast) into a fermentation tub and stirred like mad, until all was dissolved. Gave me an SG of 1.040. It was pretty cold water so i brought it into the house under the stairs and added the yeast. Left it over night and it was sizzling like a can of pop. Its been going about 40hours now and almost down to 1.010 and fermenting like mad. SMELLS AWESOME!... no bubbles in the airlock but it is fermenting anyway. No need for the 2 litre plastic bottles either... just fermenting the lot in the fermentation tub and then bottling it and putting them in the fridge ASAP. Should keep the fizz!
Mistakes... i should have heated the water and the sugar may have dissolved better, perhaps raising the gravity to start with. but that would blow people away. Already made an apple wine instead of the intended cider....
Feel free to comment guys n gals...would love to hear any advice and changes to my recipe
:ugeek:
