GINGER BEER & LOW TEMP PASTEURIZATION / Fermented Soda!!!
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- When it’s hot as balls and you need something refreshing and delicious, Ginger Beer is the way to go. In this video I show you how to make old-fashioned fermented soda with natural carbonation, and how to pasteurize the bottles at a lower temperature to lock in the flavor and sweetness right where you want it. Recipe Below!
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Ginger Beer Recipe:
1 gallon water (3.75L)
400g or 14 oz - Ginger
700g or 3.5 cups - Sugar
3 Lemons - juiced
1 small Orange - cut up in chunks
1/8 tsp Black Pepper
1/2 tsp Nutmeg
1/2 tsp Cardamom
1/2 tsp Champagne Yeast - amzn.to/3hnKTgr
1. Grind up or chop the ginger, then add to a pot with 2 quarts of water, spices, sugar, 1 small orange cut up, and juice from 2 lemons. Simmer all ingredients together for 15 minutes then cool to room temp.
2. Strain through a wire mesh strainer, then strain again through cheese cloth. Add remaining 2 quarts of water, juice from remaining lemon and Champagne yeast. Whisk thoroughly to blend in yeast.
3. Bottle the ginger beer, making sure at least 1 bottle is a plastic soda bottle that seals well as a pressure tester. Use glass bottles for the rest.
4. Leave the bottles on the counter for 2 days, then (approx. 1%abv) Then refrigerate or pasteurize.
LOWER Temperature Pasteurization Method:
Note: Do NOT pasteurize the plastic bottle!
1. Fill your sink with the hottest tap water you can get, then gently place the bottles in the water to preheat them for 20 minutes.
2. Heat a pot of water to 158F (70C), turn off the heat and place the bottles into the pot in small batches, Cover with a lid and allow them to sit for 10 minutes.
3. Remove the bottles and allow them to cool naturally to room temperature on the counter.
4. Reheat water to 158F for each new batch of bottles.
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#GingerBeer #HowToPasteurize #HomemadeSoda
Great video! I've made the ginger beer soda thing a few times. Yours sounds like it came out better, lol. I'm so used to getting alcohol, that I forget to STOP the fermentation. Pasterurization temps! Yes, lower can work really really well. I shoot for 140f in the bottle (using a tester filled with water helps here) for 20 minutes or so. Since yeast dies at 130, you're good. Okay, now I need to go make more ginger beer.... Derica is asking for it, lol. Take care, glad the storms missed you! They went right past us too, just a tiny amount of wind and rain.
I found a neat little online calculator to figure out my "Pasteurization Units" for time and temp, but of course I have to give the yeast the old double-tap, just to make sure, LoL! Eventually I'll trust the math....maybe;-)Thanks brother.
I did your recipe it was great. But I'm like you I don't think about low alcohol stuff going to try this next. Love both you guys channel's.
Thanks for this updated pasteurization tutorial!
So happy to hear that your loved ones made it through the storm...
Thanks Mark!
Bearded- You’re the man! I just finished pasteurizing 5.5 gallons of cider and I’m proud to say that not a drop or bottle was lost. Letting them cool off tonight then into the fridge in the morning.
Nice! Congrats!!!
Gonna have to try this-plan on growing Ginger anyway. Finishing two gallons of Jalapeno Wine. Hot for sippin but should go good with Mexican or Steak.
Straight jalapenos, or is there any other fruit in your wine? Sounds interesting.
@@BeardedBored Straight. Just the Penos. Watched a vid about doing such and it was an experiment. Next I will try some other fruit-heck, maybe add some Cilantro. I am using Distillers Yeast tho. Better pricing than Wine yeast.
Nice; good to know that the spice comes through; I've heard that fermentation can make things less spicy.
@@RexTenomous it might sometimes. My first try on this one.
You should definitely try making "Dandelion and Burdock" if you can get the ingredients. A retro English soda. Makes an awesome ice cream float.
Hmm, I'll look into that. Thanks!
Glad you guys are safe!!
Thanks man! Me too.
Glad to hear you and your family made through the storm ok.. keep the videos coming man🍺
Thanks!
You should write a “recipe” book on the stuff you make. Haha
Might do, might do:-)
I'd buy that
I definitely want one!!
@@toniqh :-)
@@rogerbarrett2237 I'd buy it too!
Yes!! Ginger beer goes great with Schwetty balls!!
Schwetty Balls are the best balls:-)
Glad you're good. My old AO-Beaumont/Port Arthur/Lake Charles/Aransas Pass. Lot of good fossil hunting out there.
I don't know if anyone else has mentioned it, but I have had good luck with secondary fermentation with kombucha. I learned about it from a Japanese woman who picked up some extra SCOBIES I was selling. Apparently she brewed her scobies plain (not even tea) and flavored them during secondary fermentation. Nicely bubbly, too.
Root beer would be great. Can't wait to try the apple jack and hard cider this month.
That's a good idea. Haven't made a root beer yet:-)
@@BeardedBored Me neither. And when I do, it won't be from a concentrate. I've been told that's cheating. I found a recipe I hope to try at the end of the month. It uses a ginger bug and I'm really excited to make it.
@@christophercurcio4722 Have fun:-)
Man! This is what I look for.
I need to make a natural sweet carbonated cider with your method
Good luck on your cider:-)
Trying this for the first time as a Valentine’s gift: my SO loves ginger ale but we can’t get a decent one over here. I allowed one bag of rosehip-hibiscus tea to steep along with the rest for a pretty pink colour (Valentine’s, heh heh) knowing the other ingredients would overpower the flavour but it was only meant for colour anyway. It does add a fruity scent that’s quite nice. I lade half the recipe which yielded me 2 1/2 litres, just enough for 6 33cl swing tops and a half-litre control bottle. Perfect!
Thank you so much for posting this recipe and the safer pasteurisation procedure. I wouldn’t want any exploding bottles in my kitchen! 🥴
Sounds lovely. Have a great Valentine's day:-)
@@BeardedBored - So far, so good: the bottles carbonated amazingly fast (had an open packet of Lalvin 71B and used that) and I was ready to sterilise within less than 24 hours. No problems at all with sterilising although I almost shat my pants doing so as it was the first time. Turns out my Instant Pot set at ‘keep warm” holds the temperature at 72°C. Got 6 swing tops of sterilised ginger ale sitting on my counter now waiting for labels. Enjoyed the trial bottle after lunch. It’s perfect.
Thanks again for the recipe!
Incidentally: if you have a slow cooker or programmable pressure cooker with a keep warm feature on it, it’s also perfect for soaking labels off commercial swing tops you want to recycle. Fill them with water so they won’t float, plop in the hot water inside your pot and give them five minutes. The glue dissolves and you can wipe off any remainders of glue with a soapy sponge. The paper won’t disintegrate enough to tear and you can fish them right off the glass. 😊
@@eddavanleemputten9232 Awesome! And thanks for the tip:-)
Thank you! Wish I didn’t miss this video. Woulda saved me a broken bottle this last fall
I'm just glad I can stop clenching my butt waiting for a bottle to break when I pasteurize them, haha:-)
Any bbq ribs recipes would make a nice video
Haha, I literally have a BBQ ribs video:-)
I'm gonna save this one, I love ginger. I also don't have to wait very long or have to worry about the alcohol side of things for serving the fam.
P.S.Your replies are off the charts man, props! Weather the comment's from a few weeks ago to several months!
I frequent you, Jesse from Still It!, and the Whisk(e)y Tribe.
Skoal! from Alaska.
Thanks man:-)
Nice video! A recipe book is a great idea.
I don't have enough recipes yet, but I'm definitely considering it.
Hello from Belgium! I found your channel through Brian and Derica from Citysteading. I’m subscribed to their channels and decided to check out yours while binge-watching their videos: They mentioned a possible collab with you.
Awesome videos! Glad I took a look... 😊
Awesome! I'm currently aging some mead for the collab;-)
@@BeardedBored - I’m looking forward to the resulting video!
I use a similar recipe, but I use a ginger bug, and 1 cup of brown sugar as it gives a darker color more like a commercial ginger beer.
Thought about using brown sugar, but I ran out, LoL:-) As for the ginger bug, I like using that, but opted for the commercial yeast to take out some of the variability I've run into in past batches.
@William Doughty Did you have ginger paste in it or yeast ?. How long did it ferment for?. Not sure what happened. Mine has always worked fine.
Can't wait to try this! You should try make some creaming soda
Oh, that's a good one:-)
I've been thinking about making a grapefruit and mint cider myself; gotta through all this mead first though!
That's an interesting combo.
@@BeardedBored yea it might be hot garbage; we'll see.
@@RexTenomous There is always that risk. Hope it works out:-)
dandelion and burdock would be awesome!
Your the second to suggest it, so from this sample size I'd say it's a popular idea. It's on the list:-)
Hay brother should do a stone fruit wine then freezer distillate it a couple of times
First, LOVE your channel!! You’ve helped me so much in my journey. In this recipe you don’t let it ferment prior to conditioning for a higher ABV? Also in a previous Apple cider video you said to pasteurize to put the bottles in 180 degree water for 10 minutes. Is that just specific to Apple Cider?
We're only fermenting for carbonation, not alcohol production, though there is a small bit of alcohol produced. I pasteurized to 180 previously because I mistakenly thought it needed to be that hot. Most homebrewers were doing it that hot, but it really doesn't need to be. This new method will work for apple cider as well. So glad you like the channel:-)
2:15 Are you referring to me? HAHA gonna try it again this year but think instead of using raisins and Papaya peal maybe buy the real thing instead, would love to see you use those ingredients just for funs sake :) Oh I did make some apple juice boiled it as with the cider and put some cinnamon in it and a bit more sugar just to make it a little sweeter the apples were very sour and I gave it to some friends and they loved it! my Cider though not so much so that is why I am going to try it again ;)
Keep experimenting til we get it right, haha:-)
Ok so I’ve watched quite a few of your videos so I think you’d be able to do this. I want to see a recipe for a very strong ginger beer, but fermented to about 5-7% or so and then bottle conditioned and pasteurized to be shelf stable. Can you do this? I could probably piece together your sweet hard cider video and this one but I’m too new to brewing to be super comfortable doing so.
Yeah I'll put it on the list for summer projects 👍
Other sodas?
Sassafras rootbeer
What the old formularies called "mead"
Bounce - not the "pack fruit with whiskey" modern version, but the fermented kind
Thanks for the ideas Todd!
Nice video again man! I'm glad your family is safe. Figures 2020 would throw hurricanes in the mix lol. I might try that pasteurization technique on my pineapple wine. I'm hoping it comes out good. I've heard horror stories of it tasting like band aids..
Here's hoping you have a bandaid-free pineapple wine and the hurricanes leave us all alone for the rest of the year:-)
I wonder if one of those immersion heaters like they use for sous vide cooking would be a fairly safe way to do the pasteurization as well. Could slowly bring the temperature up without exposing the bottles to direct heat.
I haven't tried one yet, but lots of viewers have commented that they work great:-)
I would suggest to open your bottles while you pasterization which will not blow your glass... cheers..😁
The only problem is that I lost most of my carbonation when I tried it. This lower temperature method is much safer now, and has worked perfectly for 3 batches without any problems.
awesome, ive done your other method and its been scary to heat up the bottles. Luckily I haven't had any blow outs haha
I know how you feel. I felt way more comfortable doing this one.
Dumb question that goes off this method, think a souvide cylinder in that sink would be too fast of a temp change? I think mine can get that and stay that way in about 30 minutes. Thanks for this one though, I was going to do your old method soon and was expecting explosions.
Sous vide works great according to several viewers. I haven't tried it yet, but I've heard from enough people who prefer it to feel like it's a good option.
Thanks for sharing your recipes. If someone would want to bump up the ABV% to say 6% on this recipe... Simply add more sugar?
Yep. 1 pound of sugar per gallon of water increase the specific gravity by 1.046. Use that to calculate how much sugar you want to add.
How hot is it? Balls! Now is that in F or C for our understanding here in Australia? 😂😂😂
Lol Balls would surely have to be using the metric system! None of this”it’s 32 degrees outside” whilst staring a frost business.......
LoL, let me see if I can make it universal. Balls Hot is a swampy kind of heat right around body temp, with the kind of clinging humidity that makes you feel like a testicle stuck to a hairy thigh.
@@BeardedBored so quite soupy then 😂
@@FurryManPeach Yep. Another term I like is Swalls. Sweaty + balls. The same math can be applied to many situations. Swass = Sweaty + Ass. On a particularly hot day, ladies have been known to get Swits, etc.
@@BeardedBored haha it thought you were going to say they get a swussy
Your Ginger beer process is my next project. I need some advice on another matter. I brew 1 gallon batches, (all I'm willing to try until I get a little more knowed up on the process), and have mistakenly ordered a Brewers Best American Lite 5 gallon kit instead of a 1 GALLON KIT. What is the probability of breaking down individual ingredients by weight into five successful 1 gallon batches?
I did exactly that for my smashed pumpkin beer. I just broke it into 5 parts on everything. Worked great:-)
I’m just trying this strategy out now and when I got to the sink I checked the water after the sink completely filled and it was 140 degrees F, I am almost thinking I could just leave it in the sink for an extended amount of time and that would be enough?
Run it twice just to be safe.
I tried something similar to get a carbonated lemon ginger tea but I didn’t let it go very sour. Not sure if it counts as kombucha because there’s no vinegaryness to it.
If you get a bacteria and a yeast going in there I think that counts.
Yea kombucha just means you used a kombucha scoby for the ferment; the really good ones that I've have didn't have much (or any) vinegar taste.
I've been wondering if you can make a cider from. It'd be cool if you can make a cider from watermelon. Big fan someday I'll try and make a cider myself.
Hmm, watermelon cider:-)
@@BeardedBored hope I see you make it some day.
Can you do a safe root beer recipe (without sassafras?) (Not Hires extract...)
I've seen a few recipes that leave it out. I just haven't had a chance to test any yet. But I loooove root beer, so it's definitely on my list:-)
@@BeardedBored I just found one from "Flavor Lab" where the sassafras is frozen to remove the safrole. Interesting. Now I just need to figure out where to get my hands on some sassafras and sarsaparilla.. Here is the video I was referring to: th-cam.com/video/g2fFY5GS2kM/w-d-xo.html
Oh, that's awesome! I love his channel. Good luck on your root beer!
@@BeardedBored Thanks! I made a batch of cider with your recipe and just pasteurized it with your new method. Worked great and I felt safer. (no puffy coat or goggles required).
Good recipe! I've been making my own ginger beer recipe for weeks but with natural ferment (ginger bug). From what I understand from your video, here we skipped the ginger bug through commercial yeast, right? Here at home I have Safeale S04 and S33 ... what do you recommend? A hug and my best wishes to you and your family. I'm really glad everyone is healthy after the storm.
Yep, you can skip the ginger bug if you use commercial yeast. I'd go with the SO4. Thanks so very much:-)
Do you take the pot off the stove before you put the bottles in the pot?
I just turn off the heat.
I bottle in dark plastic bottles so I’m guessing pasteurisation is out of the question. Might need to invest in some glass bottles.
I've got an amazon link for the bottles I use in the video description under the recipe. Wherever you buy them, just make sure they're not decorative and are actually meant for use. I got a few of the clear ones from Walmart years ago and they blew up.
What type of balls ?
Schwetty Balls.
Bearded & Bored 😂
These "Sour" beers are getting popular, my wife loves them, me not so much. Do you think you'll do one or is that a sour subject???
I'm thinking about it. The sourdough whiskey I made had a pretty tasty wash after it fermented and it got me thinking about trying a sour beer. Got a lot of research to do, but I might squeeze one in this year:-)
So... if you wanted it to get stronger/ more alcohol. How would you do that? (Just getting into this stuff. I'll try to make a raspberry wheat beer in a few weeks, all the ingredients are waiting for the right moment.🙂)
Since this is a soda, it's supposed to be really low abv. But if you wanted to turn it into a sort of ginger wine cooler thing you'd just add enough sugar to get the gravity reading up around 1.046, so about a pound of sugar for 1 gallon of water, then ferment it all the way out to dryness without bottling, then add some more sugar on bottling day for carbonation and sweetness.
p.s. Good luck on your wheat beer:-)
Thanks! Was more thinking of a ginger beer with about 4-5 %.
Thank you! It'll be interesting. Found the recipe in a kitchen brewing book. So not brewing more than 5 litres... which is good if it fails. 😂
@@kristoffer-robinlotze7273 Let me know how it turns out:-)
@@BeardedBored Will do! 🙂
@@BeardedBored I went another way... we happened to have lots of apples so I'm making apple cider first. It'll be interesting to see if it tastes good. 😀 Getting close to bottleing. Going to test your way of pasteurization after carbonation. 🙂
I did a indepth vid of the pasteurization process but I dropped the water temp to 150 vs 158. And I used 16oz bottles I still got a internal temp of 165 after 15 min in the 3rd step.
Here's a link to the vid proving this process works
th-cam.com/video/ue5RTBeS-Ak/w-d-xo.html
Awesome!!!
i know his aple pie recipe is so good.....(how good is it) it make a feller wanna run yonder n smack his granmaw!
What ABV did it achieve..just checked the description....1% omg...not good😰🍺
It's not supposed to be highly alcoholic. This is a soda, so the alcohol is merely a byproduct of the bottle carbonation:-)
Note: Even though this is fermented purely to carbonate the bottles, it produces a minimal amount of alcohol, around 1%ABV or less. It's still a soda, not really a beer:-)
Eh. I may of accidentally left it in a bucket. Give it 3 or 4 days to let it decide what it wants to be. 😊🍻 Didn't want to wait, so I went a lil light on the ginger and had a bunch of lemon and lime peels in to simmer. Wife and kids actually helped on this one.
Hey Bearded glad you survived the hurricane. I'm in Florida so I lucked out too. Hey brother can you do a video on making banana beer? There's no good videos on here about that and your videos are informative. Please
@@chadpunisher Never heard of it. I'll have to do some research on it.
@@BeardedBored That would be awesome thank you
Have you done a alcoholic version? any tips on doing one?
Hey Bearded, I wanted to tell you my safer method of pasteurizing, see what you think.
I like to dabble in the kitchen, zero formal training but I've been known to make some pretty awesome family dinners for Christmas and Thanksgiving (like my deep flash fried prime rib for example)... as such, one of my favorite kitchen toys is an Annova Precision Cooker (sous vide). If you don't know what that is, it's worth looking up.
The short version of what it is, is a digitally controlled water heater unit and circulation pump. This allows you to pre season and marinate your favorite meats in vacuum sealed plastic, and cook it to minimum safe internal temperatures in a hot water bath without being able to dry it out, and without water touching the meat.
That's a subject for a whole different video, but I bet you can see where I'm going with this.
I use a large Coleman plastic cooler as my vessel, fill to the minimum water level with hot tap water and hang the Annova unit on the side dangling into the water. I turn the unit on and set it to 160°F. The unit heats and circulates the water til it reaches 160 and maintains it there. Because the cooler is insulated, it really holds the heat in.
Then you can add bottles sitting upright (lots at a time since the cooler is so big). May have to remove some of the water as you go to keep the level ftom going over the caps. If the bottles aren't pre-warmed the temperature will drop but the Annova will automatically recover and will beep loudly (or signal my phone via Bluetooth) when the temperature is back to 160°. Then I set a 30 minute timer and do other things. Remove with tongs and let cool on the counter while you load your next batch.
Safe, simple, effective. No bottle bombs (tho I stay nearby just in case lol) The Annova (brand doesn't really matter) isn't that expensive, and it can pull double duty, making your brew safe and prepping the most amazing dinner you've ever had.
I'm really interested in trying this out. Several people have mentioned sous vide machines, so I'm definitely going to try it. Thanks!
Came back to look for this comment lol, thanks!
Brew tepache please please please
I'll do some soon:-)
looks good
So in short, sous vide at 65-70C for an hour?
You can start with cold water and skip the preheat
Yep, that works great too.
I’ve been reading a lot of yeast pasteurization temp. A lot of people say 160-165F. Would 150F still work? And after pasteurization, does Cider go bad if kept for 6 month + at room temp? Thank you
165F is overkill. Technically it's the number of minutes at 140F that does the trick. So you could go as low as 140F but it has to be for enough time. Here's an article that goes into more detail - www.homebrewtalk.com/threads/pasteurization-time-and-temperature-for-cider.581913/
I'm sorry to burst the bottle here, but I used your method for pasteurization and two bottle bombs exploded in my sink. I THINK I controlled the temperature well enough, or maybe my thermometer is faulty. Anyway, it scared the shit out of me. One of the bottles even shot a hole in my ceiling. I "defused" the other bottles dressed in a helmet, heavy leather jacket and two pairs of oven gloves. I was scared for my life, but all the time my wife couldn't stop laughing.
Sorry to hear it didn't work for you. If you dare to try again do some googling on "sous vide pasteurization". Much easier to set the temp as low as possible with a sous vide heater and just let the bottles sit for longer. I think it's around 140F for 30 minutes, but I haven't looked into it in a while.
I use a sous vide stick to slowly bring the temp up to 142 and let it sit for half an hour at that temp. Easy peasy, set it and forget it and no worries of explosion.
Nice. Gotta get one:-)
Should get yourself a sous vide stick for the pasteurization. Cheap ones are in the $70 range
I'm thinking about it;-)
I blew up my fridge making ginger beer. Wish I had seen this video first.
Oh no!
After seeing other Ginger Beer videos yours was very good. The plastic test bottle was a very good idea.
Thanks!
Hi . i live in a country where alcohol is prohibited . however we do have NONE alcholic beer . my plan is this and please tell me if this going to work
i'm planing to ferment 1 gl of NONE alcholic beer + sugar using Danstar Nottingham Ale Yeast
after fermentation finish i will mix this with another 1gl of NONE alcholic beer to get back the sweetiness and some of the carbonation .
in order to get the final result at 4%ABV i need to have 8%ABV from the the first 1g .
is that possible ? do you think this is gonna work ? i know it would be better if i can create a beer from scratch but it's very hard to get all beer ingredients here .
That's not really going to work well. If you mix in non-alcoholic beer to get back the carbonation it will not really work. As you pour the non-alcoholic beer into the fermented drink it will fizz out all the gas. You can make fermented drinks with literally anything. If you'd like to send me an email we can discuss the options that work best for what is available for your region. Click on my channel name, then click on the "about" page to see my email address:-)
@@BeardedBored thanks . i sent you an email
Have u distilled any of the ginger beer
Nope.
How would you make a dry ginger beer? Or soda?
That would take a little bit of experimentation to dial it in just right, but I think if you add just enough sugar to get about 1%abv, that might be enough. So aim for a starting gravity of 1.007 fermented down to 1.000 in the bottle should get you there. It would be roughly 75 grams of sugar (or 2.5 oz) for 1 gallon of ginger beer, instead of the 700 grams. That seems crazy low now that I look at it, but I think I did the math right?
My BlackBerry is just about ready to pasteuriz, I'm I'm not doing 180,I'll do 158\10 min. Did a strawberry \watermelon, never carbonated? Go figure,there's always a first time,but it was soo good! Ginger beer 🍺is next,keep the info coming bro excellent
Definitely do the kitchen sink preheat. I think it really helps to ease the stress on the bottles. Good luck on it:-)
Will do! Thanks again
If you were planning to keg, could you just reheat the mixture to this temp in your pot and then keg and CO2, rather than say a Camden tablet?
Love how good this sounds. Gonna give it a shot. Could you make this alcoholic by fermenting in a bucket and then bottling like a hard cider?? Super green brewer coming atcha from Utah. Not a lot of resources here in Mormonville so I'm super stoked I found you.
You'll need to bump up the sugar content, 1lb per gallon (1.046 gravity). Ferment fully in the bucket, then add some bottling sugar to prime. The tricky part is overdosing the bottling sugar so you get sweetness and carbonation. That's going to take some trial and error.
@@BeardedBored thanks. I'm gonna give it shot after the holidays. Wish me luck.
@@lynnemcphie1301 Good luck:-)
When did you publish this? Because... did you make me look at my ginger bug in the fridge today so I'd think about making a batch? And also note that there's still a huge chunk of ginger left in the crisper bin? So very interesting...
Also, my last pure yeast ginger tea thing I let ferment under airlock for around 10 days. And it still carbed with a splash of some more sugar, 1 day! and was it ever STRONG omg lol
Oops! My psychic powers are leaking out again. My bad;-)
Yeah but Pastorization Kind of defeats the purpose of the Ginger bug, we where making a living drink. A prebiotic. This method awsome, but not good for the prebiotic. I have a method but the beverage vearys depending how fast the house drinks it.
Hi, what bottles did you use for this?
Oh...I definitely have to make this one!
You really can't have enough ginger flavor in my books.
Surprisingly, I found my limit. Another 100g of ginger than this and I can't finish a bottle.
@@BeardedBored noted
If you bottle it cold you can get it to smoke a well
Awesome tutorial as always!
What a coincidence, I just brewed orange and ginger beer today and it’s in the fermenter right now.
Nice!
Bearded & Bored For sanitation I used XL-San instead of star-san and fermentation didn’t really start so I looked into it more and turns out XL-San is different from star-san in which it kills yeast... so never use XL-san for Homebrew I suppose 🤷♂️
@@Jose-hq5gv Thanks for the tip:-)
Wow, this is the best ginger beer ever. My favorite is Barritt’s but I like this even more. This carbonated in about 15 hours based on the plastic soda bottle tip. I didn’t check the yeast pitch temp but I’m guessing it might have been over 75 deg f. Pasteurizing as I type this. Thanks again and let’s make some root beer soon.
Glad you like it:-) Root beer is on the list!
Awesome video and I’ve GOT TO give this a try, after e get electricity back due to an uninvited guest we had a couple weeks back. Hurricane Laura was her name 🤣🤣🤣, she was quite the TRASHY Witch. So is this an ADULT BEVERAGE, I’m assuming it is???
Sorry to hear that you got hit. Laura was really nasty. Hope you get power back soon.
This is really just a soda that has about 1% alcohol as a result of the bottle carbonation. But I just used it to make a killer cocktail in my latest video.
Stay safe.
I just made your recipe but with half the ginger by mistake. Still is amazing. I am really impressed. Nice burn from the ginger, good sweetness. Nice one.
Happy accident:-)
Yup, it's me again! LOL!!! First off: Thank God no one in your family was hurt or lost; personal belongings can be replaced, we can't! Second, that's a really cool idea and recipe you put forth. Spike that up with some good vodka would make B&B and Rev. D. happy boys!!!! I'm gonna have to try this one for sure. Be well brother, stay safe and God bless. Rev. D.
Thanks Preacher!
Firstly; very happy to hear your family is ok even if their homes are a bit worse for wear.... I love this new pasturization method because it saves bottles; and I like bottle conditionaed over forced carbonation in general; but defiantly for smaller batches. Now I want to got make a bunch of homemade sodas. Keep up the great work; and id suggest "Homemade Soda" by Andrew Schloss as well as "The Compleat Mead Maker" by Ken Schramm as reading for future ideas.
Thanks so much!
Take care of family, important/ OK I still have a ton of blueberries from the woman’s garden in the freezer, made the apple/ blueberry cider now I’ll try that recipe but use some of these blueberries. Thanks bro for another awesome recipe, keep em coming!
Ginger blueberry sounds awesome!
To kill the Yeast.... Couldnt you use the oven? Mine heats as low as 170. So you could preheat oven / preheat bottles in the sink. Then move bottles to sink and turn oven off
Air is a poor conductor of heat compared to water so you'd have to leave them in longer to get the same internal temps. No idea how long though.
Thank you so much, Bearded. I'm new to this and loving your videos. I was trying this pasteurization method but had problems and hopefully you can read and help out. I don't have a large enough pot I started with a cooler and the water temp was at 158F, after 10 minutes the temps dipped to 145 F so I let it go another 10 minutes and it stabilized at 136F. I probably put too many bottles in or it's not great insulation on this cooler (likely I overcrowded.) Wondering if this is still safe or if I should give this another go when the bottles come back to room temp or any other advice you may have. Your help is greatly appreciated.
That's a great solution, but do it two or three times just to be sure the yeast is dead. Good luck:-)
awesome. can't wait to try this one. i love ginger beer. bottle bombs are always scary, so the pasteurization method sounds good for semi-dry cider. i have not yet dared.
The preheating makes this one way less worrisome for me, and a heck of a lot easier on the glass.
Great info on the lower temp pasteurization process. I've got a buddy that loves ginger beer. I'll be forwarding him the link to this video. As mentioning the comments of many of your videos, you are a natural teacher/instructor. The best.
Thanks!
How was the ginger taste? Did it have a big ginger bite? I want to do a ginger beer with a nose clearing level of bite and I'm torn to try either steeping, steeping time, or boil like you did. Or maybe both? TIme to experiment.
I'd say it had a medium ginger bite. Noticeably spicy, but not crazy. I think you can double the amount of ginger, or try to go for a much longer simmer. Let me know what you come up with:-)
I've never wanted to make a beer until I came across your channel so thank you brother, I love the flip top bottles so that will be my first investment...
They're more expensive, but I am terrible at regular capping. These always work for me:-)
Interesting. I've been stuck in Single Malt mode for several months, but have to stop... Just not drinking fast enough 😁
LOL!
Just did your recipe and ,man, have to admit this is the best ginger beer soda I have done thus far especially for that spicy tang taste from the ginger and pepper mix Definitely keeping this recipe for future brews
Awesome! Glad it worked out for you:-)
Hmm I'm gonna say I got you beat on the fermentation time I pitched the yeast (some crazy Turkish bakers yeast that one of the local minimarts have in big bags) about 4-5 hours ago and the tester bottle is not rock hard but well on the way 😬😂😬 thinking about pasteurising tonight.
Wow!
@@BeardedBored I have no idea what the hell they did to this yeast but I'm looking forward to try it in a Birdwatchers or similar. And it's cheap, 2.5€(3$ maybe) for 500 grams of the stuff. I ended up pasteurising it tonight, I let it sit in 70C water for 30 minutes since the pot wasn't big enough to have the bottles covered with water so I'm hoping I haven't made 1 liter glass grenades. 😂
@@BeardedBored oh and the brand name is "Pakmaya" you might be able to source it in the US if you are interested. It looks like it has writing in about 10 languages so it's a widely shipped product, since Chinese and Cyrillic is among them.
@@elektrobear2027 I think you'll probably be fine. You only need the liquid inside the bottles to hit 60C for 15 minutes to kill all the yeast. The extra heat is just to get through the bottles and bring the cider up to temp. You can always run them through again to be double sure.
@@elektrobear2027 I'll check the international market next time out that way. Thanks!
Love your work. Very inpiring. I think I will make this today. Thank you!
Good luck on your batch:-)
Yeah buddy!
I love how it all of a sudden turned into an episode of "how it's made" lmao
Hahaha!
Hey Bearded I'm glad your family is safe. I had no idea yall are in Louisiana (or Texas) I'm near by in Baton Rouge if your family or friends need some supplies or any help from the storm.
Everybody is doing good now. Thanks so much!
@@BeardedBored good to hear! Cheers!
There is "Old Jamaica" available in some Asian stores here in Germany and my opinion, this is probably the best (alcohol-free) Ginger beer available on the market. A small (roughly half a pint) Can is 1,60 Dollars Canadian though, so DIY is preferable for those who want to save money.
I'll have to see if I can find some to try it and see how close I got with my recipe. Thanks:-)
@@BeardedBored You're most welcome! Although I'm not drinking, I really enjoy your Videos. Keep the good work up!
Ever make Mead or Brenivin before ?
I've brewed mead, but never made brennivin. I just looked it up and it sounds really interesting. Thanks dude!
Brenivin sounds suspiciously like the word for the Swedish version of vodka "Brännvin" literal translation is "Burned wine" since the slang word for distilling in Swedish is "bränna" means "to burn"
My dude you must live in Southeast Texas hope to run into you one day
🍺
Great video. I used a different recipe using a ginger bug but used your pasteurization technique. Using your technique with a test bottle meant I could match my recipe with your pasteurization method. So far no exploding bottles. Thanks!
Definitely going to give this one a try. I can’t wait to see what comes next from this channel!
Thanks man!
the link to your cookbook is bad
I'll check it out. Thanks!
Thanks for the new video B.B!.
Happy to do it:-)