Ginger beer in Demijohn

[Jamie93]

I have had great success with this!.

You will need:
1x demijohn with rubber bung/air lock
1x funnel
1x saucepan
1x jug
225g of granulated sugar
4 level teaspoons of ground ginger
1 level tablespoon dried yeast
Juice of 1 lemon.

Method:
In a saucepan gently heat 2 pints of water. Once nearly boiled, remove from the heat and add the sugar/ stir to dissolve. In a jug mix the yeast, ginger and lemon juice, add 1-2 tablespoons of water to turn into a paste. Add this to the saucepan. Stir again, making sure there are no lumps in the mixture. Place funnel into the demijohn and pour the solution inside. Fill up the rest of the demijohn with cold water. Place runner bung in the top and shake for a good 5 minutes. Fill the airlock halfway with water and fit it to the rubber bung. Leave the demijohn for around 8days or until all fermentation has stopped. As the fermentation period for this recipe can be rapid, I remove the bung every 2 days to release pressure and stop the demijohn from exploding. After 8 days syphon the mixture into sterilised plastic or glass bottles. Put half a tea spoon of caster sugar in each bottle before filling. I use ordinary coke bottles with screw caps as you can easily realise pressure if needed. After 24 hours it's ready to drink, but will be best if left for 2 days to mature.

 

[Fil]

Thanks for sharring but if i may, using a solid bung on a glass demijon with an acitve fermentation is a big NO-NO

the glass is not designed to contain any pressure and your asking for trouble.

bung a ball of cotton wool in the neck or cover with a foil cap neither of which can retain any pressure

 

[braziliain]

I have had great success with this!.

You will need:
1x demijohn with rubber bung/air lock
1x funnel
1x saucepan
1x jug
225g of granulated sugar
4 level teaspoons of ground ginger
1 level tablespoon dried yeast
Juice of 1 lemon.

Method:
In a saucepan gently heat 2 pints of water. Once nearly boiled, remove from the heat and add the sugar/ stir to dissolve. In a jug mix the yeast, ginger and lemon juice, add 1-2 tablespoons of water to turn into a paste. Add this to the saucepan. Stir again, making sure there are no lumps in the mixture. Place funnel into the demijohn and pour the solution inside. Fill up the rest of the demijohn with cold water. Place runner bung in the top and shake for a good 5 minutes. Fill the airlock halfway with water and fit it to the rubber bung. Leave the demijohn for around 8days or until all fermentation has stopped. As the fermentation period for this recipe can be rapid, I remove the bung every 2 days to release pressure and stop the demijohn from exploding. After 8 days syphon the mixture into sterilised plastic or glass bottles. Put half a tea spoon in each bottle before filling. I use ordinary coke bottles with screw caps as you can easily realise pressure if needed. After 24 hours it's ready to drink, but will be best if left for 2 days to mature.

Do you need to back sweeten this with anything? The last time I tried something similar it was savagely bitter.

 

[Chippy_Tea]

Thanks for sharring but if i may, using a solid bung on a glass demijon with an acitve fermentation is a big NO-NO

the glass is not designed to contain any pressure and your asking for trouble.

bung a ball of cotton wool in the neck or cover with a foil cap neither of which can retain any pressure

Spot on Fil and that is what i said in my deleted post above, i then read -

Fill the airlock halfway with water and fit it to the rubber bung. Leave the demijohn for around 8days or until all fermentation has stopped. As the fermentation period for this recipe can be rapid, I remove the bung every 2 days to release pressure and stop the demijohn from exploding.

and thought he didn't mean put a solid bung in so deleted the post.

.

 

[Jamie93]

Thanks for sharring but if i may, using a solid bung on a glass demijon with an acitve fermentation is a big NO-NO

the glass is not designed to contain any pressure and your asking for trouble.

bung a ball of cotton wool in the neck or cover with a foil cap neither of which can retain any pressure

Hi. Thanks for the advice. I appreciate it. However, I have used used this recipe many times. And I have never had that happen to me. Although I do regularly remove the bung to release the built up pressure.

 

[Jamie93]

Do you need to back sweeten this with anything? The last time I tried something similar it was savagely bitter.

Hi. I don't usually. I do put a teaspoon of caster sugar into each bottle after fermentation. But this is usually to prime it.

 

[Personal91]

Hi. I don't usually. I do put a teaspoon of caster sugar into each bottle after fermentation. But this is usually to prime it.

Why only make a demijohn of ginger beer, is potentially making 2 25 litre batches today....

 

[Chippy_Tea]

And I have never had that happen to me. Although I do regularly remove the bung to release the built up pressure.

You said in the original post -

Fill the airlock halfway with water and fit it to the rubber bung. Leave the demijohn for around 8days or until all fermentation has stopped. As the fermentation period for this recipe can be rapid, I remove the bung every 2 days to release pressure and stop the demijohn from exploding.

You say you use an airlock then go on to say you remove the bung every couple of days to release pressure, i bet i am not the only one confused by this. :-?

.

 

[Jamie93]

I know what your saying completely. Destroying the object I know!. Il happily take advice on other methods?. Just this one works.

 

[Fil]

will be keeping my fingers crossed for you @Jamie93 but having had a prematurely bunged demijon of country wine crack n spill in rather a messy fashion i would rather warn you against the same fate than sit n keep shtum.