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Awesome video. I grow a lot of ginger in the garden and I usually use it for soda type drinks. Using my ginger bug . I did have a batch that fermented on accident and it was good for me but the kids weren’t so pleased. I have always wondered if I could actually do a ginger beer. You saved me a lot of work with this video. I’m going to give it a shot. You have a sub and a like from me.

That rain in the tin roof is FANTASTIC!

Ever tried Newfoundland screech?

Hows the aging going?

I can’t believe they charge 62 dollars for captain.

$50/kg for ginger? Here in the States where I'm at it's $4/lb, which is like $10/kg

David, Phx. AZ I'm 73+ years young. May I suggest to muddled the whole spices to release the oils in them then add them into a cloth "Tea Bag" (big enough to fit on the spout of a canning jar funnel) and put that into your flip top jars, at least that is what I have been doing for years. ;>)

David, Phx. AZ I'm 73+ years young here. The only beer I have been brewing for the past 5+ years is an Iris Stout using my 10 gal. BrewBoss and home made controller. ;>)

David, Phx. AZ I'm 73+ years young here. I buy Fleischmann's Royal 40% (for spirit ;;), then I put my muddled (to release the oils in the whole spices) rum spices and Jack Daniel's Smoking chips in a cloth "Tea Bag" (big enough to fit on the spout of a canning jar funnel) and put (Edit/Add: and a little unsulfured strap molasses and a little Vanilla bean past to each jar) into two fliptop quart jars and place in the basket then increase the time on my ultrasonic cleaner to 99 minutes and run two cycles. ;>)

I use 10kg soft, dark brown sugar and 5l of molasses (equestrian supplies, get unsluphered). Use a good yeast. Ferment, distill then i use really toasted English oak to let it mature for at least a couple of years. A deep, toffee, coffee, chocholate sailors rum is the result. Or untoasted oak for a gold, lighter rum...

try adding about 100 to 200 mls of dunder to 20 litres of 40% with some oak chips, leave it a few weeks, Strain chips out as you bottle it and let it age mature in the bottles over 12 months

That is a very cool fridge you have. Marshall. Wonderful.

Can the lip with the feed extend further out

Thx! Bought some honey with idea of mead, then forgot about it. Perfect timing, (much smaller batch though).

If you ever decide to do another batch and oak age I can whole heartedly recommend the 10L casks from Seppeltsfield in the Barossa. The 10L casks are made on site at their cooperage. They're not cheap but you DO get what you pay for, my two have never leaked despite multiple batches of mead and port through both. NOTE: No connection other than a happy customer.

진저비어 만드는 방법을 공유해 주셔서 감사합니다. 저도 한번 만들어보겠습니다. 저는 한국에 있는 유튜브 친구입니다. Korea friend

Ultrasound works good for marinating meats in 30 minutes.

There is no suck. Air moves to a lower pressure creating a vacuum

Regarding the "oaker" oak balls, someone's math is way off. If the rum was in a wooden cask the size of your 10l container, the surface area of oak the rum would be in contact with would be FAR greater than the surface area of three oak balls. I'd guess you should have used 30 oak balls, not 3.

Aging is different from extraction my friend.

Good explanation ❤😊

What a great education. Thanks for sharing this fantastic information.

Astroponics is the study of farming in space. In large colonies which SpaceX intends to establish on the moon and Mars, a much wider variety of products will be desired as the population in these areas increase. In order to provide these wide array of products logistics and economics will drive local production. In the case of the production of rum; sugar cane and oak will need to be produced locally as well as a variety of yeasts for the different types of alcohol expected by a diverse and large population.

Very good information indeed thanks you very much brother !!!🎉🎉🎉

I have enjoyed Black Rum from Bacardi for decades. How would you create that?

Great video from start to finish. Subbed

I really enjoyed your video I lived in the Caribbean for nearly 15 years. I absolutely love rum. Can I recommend to you El Dorado 15 year old rum from Guyana probably my favourite rum other than 10 year old English Harbour rum from Antigua

thank you ginger beer recipe sharing. I'll make it a try. I think it will help a lot.

You can get perforated steel in any size you want, which is a lot cheaper than using a filter that you need to replace or wash (questionable for sterility)...

How much would this all cost?

Only 2shot you already drung that mean how strong rum you make😅😅😅😅

At very least the name is correct. Could just shorten it to “no idea”.

Great video mate, really awesome. Looks a bit too much for me to try right now, but maybe in a few years!

Can tell you were half cut for some of this :P

You could use the electrolysis method that’ll speed up the aging process. 24 hours = 3 to 4 years in a barrel.

New to your channel and I absolutely LOVE it! Thank you.

Please make Tepache!!!

PPSU may still have some residual BPA or it may release BPA over time, as PPSU is made from an bis-aryl chloride-containing sulfone and BPA in most instances

11:35 I bet you could get some flexispot legs and then motorize the whole thing

I once had a sack mead which was made from rose water, sassafras bark, and champagne yeast, and it was the best drink I have ever tasted - you should consider making some sack mead!

im so sorry to put you back into a spiral but, i found a ginger beer that uses tumeric and another that uses ginseng. there, put simply, are a lot of ginger plants out there as well. So uh, for convenience of others.... here are some ginger plants Myoga: A ginger with edible shoots and roots Butterfly ginger: A ginger with edible flowers Zedoary: A ginger with spicy shoots, leaves, flower spikes, and roots Old ginger: A ginger with a robust, spicy flavor that's good for soups and stir-fries Bitter ginger: Also known as Zingiber zerumbet, pinecone ginger, pinecone lily, and shampoo ginger Fingerroot: Also known as Boesenbergia rotunda Galangal: A flavorful ginger plant Turmeric: A flavorful ginger plant these are the more popular plants, next is more consideration, there are plants with similar taste profiles (they are not gingers) Asarum canadense: Also known as "wild ginger", but it's not actually related to true ginger. It contains aristolochic acid, which can cause kidney damage and certain types of cancers. Magnolia flowers: Some say these flowers taste like ginger and cardamom. sourced from quick web results/previous and current spiral from my cooking journey edit: all these tools and no herb grinder or a mortar? a hammer...and you dont need the herb ball, really, not unless you plan on removing them (to avoid tannins, which are bitter and not present in ginger) the yest isnt needed, there is natural yeast, people add yeast for more drunky drunk, but, you can achieve the same thing by providing the natural yeast with extra sugar and warmer temperature (warmer. not hot.) and maybe a little more patience you can also add dried ginger or ginger powder, the flavor profile changes when dried and provides a spicier kick to your drink lastly, if you can evaporate some of the water or distill the ginger brew to get a stronger product, without over cooking the ginger (destroying those good flavor compounds) you should be able to get an even better drink

Honey is not honey rice honey vs local is always going to look different. Where and what your bees are feeding will make all the difference.

That's cool man

Interesting the extra oak turned out a bit over powering. So the middle of the road number at 30 mins. seems like it's the way to go.

Oh hell yeah, bro.

Thank you so much!

Amazing Video! Subscribed.

This is a 30min ad

Hey mate. What size was the ultrasonic cleaner? Is it a 10L

You're one lucky lad to have many roots that hard to grow like Ginger! Didn't know that Ginger Beer was better than store brought ones! You should do one with Lemon!