Ginger Beer - Homemade Fermented Ginger Beer - From Start to Drinking

today we're making ginger beer by special request [Music] [Applause] [Music] hi i'm brian i'm dereka and you're watching city studying to learn to grow a room and take control of your food hit subscribe now and don't forget to like our videos comment on them and hit the little bell icon so youtube will know to notify you when we have something new to share today is ginger beer couple of definitions here i define ginger ale and ginger beer as one's a soda one's an adult beverage ginger ale is the soda ginger beer is the adult beverage today we're making ginger beer okay so what we're gonna do first mike we always do we're gonna hydrate our yeast hydro hydrate yeast glad yeah put some water into a cup of some type that has been sanitized everything here has been sanitized in our red bucket of sanitization and i'm using safe lso4 yeast now somebody's going to say why are you using safe lso4 yeast that's a that's an ale yeast right i'm making a beer but i'm really using it because a i have a lot of it i bought it i buy them 10 at a time because it's cheaper and b because it's a 10 tolerance yeast so to me that sounds about right what i'm actually gonna do here's the grand plan i'm gonna stop this fermentation at about five percent alcohol maybe six what yeah you heard me right we are going to rack it then bottle it we're gonna let them naturally carbonate a lot of people have been asking for how to naturally carbonate i'm going to show you then once that's naturally carbonated we're going to pasteurize it so that you get a sweet carbonated slightly alcoholic beverage how much yeast yeah half a teaspoon maybe every yeast packet is different i use this has come up too people say oh just use the whole packet i don't like to use the whole packet this is made to do five gallons sure i can throw the whole thing in it'll be just fine but why waste it to me that is waste because this does not need that much to get going it's not a high high gravity brew so i just use enough to make it work but anyway a lot of people like to do things crazy and different and it's okay as long as you don't hurt yourself or hurt anything or make bad brews it doesn't really matter so anyway we are hydrating our yeast right you can see it's starting to drop down in there i'll give it a little stir so while we do the rest of the things we do this now a lot of people make ginger beer with a ginger bug that's a natural fermentation technique i don't do it that way that does not mean that that ray is the wrong way no it's not or that our way is the wrong way it just means they're two different ways i'm showing you a very simple easy way and if you're already a brewer you already have most of the things you need now the yeast let me just say this i normally do this with bread yeast today i'm using so4 because i have a lot like i said and because the bread yeast is in the fridge and i can't get to the fridge right now because the camera's blocking it and i don't feel like moving everything to get it all going again so today we're going to use so4 just showing you sometimes these things are interchangeable so if you're in a part of the world where you can't get brewer's yeast don't worry about it use bread yeast it'll be just fine so while that's hydrating we're gonna start our ginger i call it a tea because really that's what it is i make a lot of teas but anyway what we have is two ounces of grated ginger you'll notice there's some brown specks in there because i'm lazy and i don't like to peel it so this was freshly grated yeah by brian yeah i saved you though i saved you the torment of watching it i had to put on a scale male glove and the whole thing and yeah but anyway i'll show you the glove sometime so this is two ounces of freshly grated ginger not powdered not dried real fresh ginger it smells awesome by the way if you like ginger yes and i'm gonna put that into a pot next i'm going to add a lemon the lemon's not absolutely mandatory it just adds a little bit of acidity a little bit of brightness and i'm going to cut myself if i do it in my hand so in an effort to not do that i'm gonna cut it here and i'm gonna use the juice so i'm squeezing it in don't worry about the seeds you can pull them out if you really want to but we're making a tea here it's not gonna be that big we're gonna be straining this it doesn't really matter but you do want to get as much of the juice out as you can not in your eyes that's why i squint when i do this it burns i don't get therapy it doesn't burn as bad as jalapeno juice in your eye i actually wouldn't know well actually yeah i do know derek had that happened recently if that ever happens to you milk milk now we're going to pour some water in here before she pours all that water in there i don't want to pour all the water in because we got to think ahead now right we're going to heat this up but in order to add yeast later what do we need to do needs to be below 110 degrees right so lemon juice is burning anyway so i keep hurting myself in these videos somebody told me i should have some things for my thumbs for when i do the bunk like really it's not that bad they healed up anyway yeah so we're gonna just put some of the water in here enough to steep this nicely but we're going to keep probably three-fourths of it so that we can cool it down later without having to resort to ice or an ice bath so go ahead and pour some water in i have a rule if you're not having fun what you're doing you should be doing something else that's why i make jokes that's why i try to make this interesting and that's why you know i might be slightly annoying or obnoxious somebody called me twitchy i'm not twitchy okay stop stop that's good and uh so we used that much it was there now it's there so we get all that in there i turned it up to high what we want it to do is come to a boil and we're going to let it boil for a couple of minutes so one other aspect that we didn't put in yet is we're going to add some sugar to this quite a bit of sugar as a matter of fact because a it's the fermentable and b it adds all the sweetness and flavors that you expect from a ginger beer ginger itself is hot and spicy but when you mix it with sugar it becomes this lovely sweet thing and ginger beer is just it's actually really really awesome when done well we like it on the sweet side so that's why i'm going for that what i'm actually shooting for is a 1.090 specific gravity if you have no idea what i mean by this gravity talk watch that video so the way i'm gonna do that is two pounds of sugar into this one gallon of brew right okay because it's 0.046 points well 46 points or 0.046 gravity for every pound of sugar in every gallon of brew again if you didn't get that watch our video on abv where we explain some of this stuff it's easier for me to tell you to watch that video than to explain it every single time because some people are just going to get bored by listening to me talk about the same thing over and over again so anyway pour in the two pounds of sugar which a pound of sugar is just roughly a little over two cups of sugar so that's the way i'm gonna do it i actually measured out that one and i just noticed how much it was and that way i can do it a lot quicker there we go a little over pour that all in now before you say oh that's too much sugar i don't want that much sugar okay a lot of it's going to get fermented out and this is a sweet drink this is just one of those things if you don't put that much sugar in you may not reach the alcohol that you want or it might come out dry instead of sweet so there's a reason why we do all these things a lot of people and i i hate to keep harping on it but a lot of people have been saying i made your vikings blood but i did 12 pounds of honey instead of the three like you said and i added sweet cherries and i put peach and i added ginger to it guess what that's not viking's blood anymore it's a wonderful mead although not with 12 pounds of honey in one gallon it sounds like a lovely bunch of flavors but it's not viking's blood anymore it's like on the apple cider video at least a dozen people have said can i use honey instead of sugar yes absolutely you can but now it's meat and same thing on the mead videos they say can we use sugar instead of honey well yeah but now it's wine this is why i like apple cider and i'm just talking so we can do this but this is something that came up recently i thought this was a really good thing to hear apple cider is a great stepping stone for brewing and here's why if you make a basic cider like our basic cider leave the sugar out of it just leave the sugar out just just do the basic cider right what you get is a lovely basic hard cider okay five maybe six percent alcohol if you add sugar to that what did you make now apple wine if you substitute honey for the sugar you made a sizer which is a mead if you leave out the apple juice and just use the honey now it's a traditional mead put in any other fruit instead of apple it becomes a melamel all of these things are connected and one builds on the next once you master cider then you get into doing the wines meat is just a type of wine so you can do that sizer is actually great because the apples give so much nutrient to that honey that it works on its own another great thing that a lot of people need to understand is this it's really hard to mess these things up once they get going it's really hard to do the ways you can mess it up are by putting not enough sugars in or way too much sugars in we've had people do that and i'm like wow one person and they know who they are they're probably watching put in so much sugar that they would have had an abv of over 50 percent let that sink in for a minute some of you might be going oh yeah super cool because thoughts about gold yeah yeast can't do that they just can't do it and and we're sorry to burst your bubble those of you who are really keen on getting stupid high abvs but yeast has a tolerance you can't brew above 20 theoretical limit is 22 to 24 and that's doing everything perfect and really pushing it and making sure the stars align don't always shoot for the highest abv it's harder to brew that way if you're just starting out shoot for 10 12 14 meat has a sweet spot 12 to 15 percent most wines 10 to 15 percent ciders five to eight percent beer anywhere from three to six percent these are the sweet spots where the flavors of the of the brew come out best you can get more alcohol but you're going to taste more alcohol too there's just no point you want to get more alcohol in your system drink more it's that simple that i can condone to a point to a point to a point i'm just joking uh somebody actually made a comment that they'd rather drink two glasses of 10 percent meat than one two glasses of a good 10 mead than one glass of a bad 20 need that's the idea as you go higher in abv it gets harder and harder to make it good this is gonna come out somewhere like six to eight percent max and that's only because of the for the natural carbonation happening and things like that and now psa over back to ginger beer that's apparently not quite boiling yet so we have boilage i like to let it boil for just a couple of minutes um like an actual full rolling boil i don't know why i just always done it that way but once it comes to a full boil then we're gonna shut the heat off take it off the heat and let it cool uh for a while we're steeping it and cooling it at the same time so i let it go for like an hour just to really let all those flavors come out if you could smell our house right now it smells like lemon and ginger shocking i know but it actually smells really good even the sweetness of the sugar is starting to actually come through i didn't realize i could smell sugar but i kind of it smells sweet yeah okay so let's come to a boil we're gonna shut it off see in a bit okay so this has been sitting for maybe an hour roughly and it's dropped down to somewhere in the high 120s for temperature but it's uh it's effectively steeped the entire house now smells like ginger and lemon we went out to lunch came back and went oh ginger and lemon yeah so now what we're gonna do we're gonna get our sanitized carboy [Music] a funnel i'm going to put some water in here first because what i want to do is drop the temperature of this stuff down to an appropriate level for the yeast i'm guessing just you know maybe fill it up fourth of the way and you can probably hear cassie in the background yet again take my strainer because we want to strain this and this is where i need an extra set of hands this shouldn't be hot though okay hopefully i don't make a mess it's always when you get started that's the problem you want to get all this in there because this is all your sugars this is all your flavors so this is what you really want in there and i just used a regular strainer you could put it through cheese cloth if you want to but there's going to be you know some sedimentation and stuff falling out falling out anyway so i don't worry about it give them a little squeeze push on the stuff get all the juice it's all about the juice you look at the juice yes what is that from it's a skit it's uh i think they're actually talking about tzatziki sauce for euros oh it's not juice i know but the skit was supposed to be someone who can't or does not speak english we didn't fill it fully and that's a good thing because i'm to end up adding yeast to this and we want to make sure that it's in the right temperature zone first so i can do that and i'm going to use my handy dandy candy thermometer which doesn't quite reach the bottom so i can find out you're looking for under 110 you've probably heard me say it a million times no it can't be a million unless you watched a lot of our videos multiple multiple times so that's about 106 maybe 107 degrees it's good now somebody asked uh in another video about temperature differential for taking readings and stuff they're right you're supposed to add a temperature differential but i actually tested something i said okay what if i put a 95 degree liquid in there and i measure it at 95 degrees for the gravity this is for gravity reading by the way not temperature but temperature yeah you know what i mean most hydrometers are made to work at like 68 to 72 degrees okay and they might be 68 they might be 72 there's different kinds well let's say it was 68 degrees and i put a 95 degree liquid in there the actual adjustment was 5 points point zero zero five gravity which equates to like point six abv in the end i'm thinking when i'm trying to read it as it's bobbing around and where is the exact line of the reticle of the water there's more inaccuracy there than adjusting for temperature i mean realistically eleven percent twelve percent does it change my day no not at all so i don't really worry about it you can be more accurate if you want to and use the temperature adjustments and all that i just like to make it simple it just gives me a rough idea where did that also it's in the plus side not negative so it's actually a higher gravity because of the temperature not lower so it gives you more alcohol for all those of you that like to have more alcohol um anyway so this is a safe temperature for me to put my yeast in we have our hydrated yeast i'm gonna put it in because i didn't shake this up a little more water in there stir it around should be good now there you go see no yeast in there so we have that i have a bung i want to get oxygen all right shake shake shake shake shake shake shake your boche right somebody said that which one's hysterical by the way i won't be burning my thumbs today [Music] it's just lukewarm and i'm shaking this up as we always do to get oxygen in there and to make sure that everything's fully fully immersed in that liquid yeah no comments i'll just start calling it a stopper hold the stopper please certainly sir now i'm going to add the rest of my water and then i'm going to take a reading and mix it up now you don't want to fill it too far just like always you want to have a little bit of headroom something like that if i want another half inch i'd be in the danger zone where it gets on your shoes that's a whole other story put the stopper back in a little more oxygen in there i'm trying not to foam it up too too much because i do have to get a reading on this okay now some of you might have noticed i have a new graduated cylinder somebody made me say this now this is a hundred milliliter versus the honking ginormous 250 millimeter that i had i like this one better because it only takes three and a half of these to fill up versus like 42. if you were like us and got the um fast one that came with the really big one if you go to our new improved shop on our website you will find this exact cylinder for sale there it's like seven bucks so remember we're looking for about 10.90 for our gravity on this because we want this to get to a certain level but we don't want it to be you know crazy high alcoholic levels and all that kind of stuff so take the hydrometer now there were some questions on hydrometers on the hydrometer on mine anyway i see bricks sp at 60 60 degrees fahrenheit that's where this one's calibrated to 60 not 68. and then there's um a potential alcohol by volume don't go buy that one that doesn't really help you the bricks you can use that but you have to convert everything i don't use bricks i use the spur gur at 60f it's booger so i'm gonna drop this guy in hope i don't overflow it i did not but look at that when it stops 1084 i'll take it close enough people say you should toss this out i sanitize this i sanitize my hydrometer i don't want to waste it i paid for the sugar i paid for the ginger i paid for the water why throw it over the oxygenating stage anyway [Music] okay so i wasted a little bit oh come on it's kind of funny if he worked at one of those fancy restaurants where they do the ridiculous poor thing that's what i was trying to do he would fail are you gonna mix it up one more time get more oxygen in it now i can foam it up because i don't care take my finger off the stopper because a dry stopper stays in much easier go ahead now something to something of note as you push this in you'll see the pressure change and sometimes it'll come right back like that time like that that's a little crazy it shouldn't have um we've had some people that talked about where it was going up the other side if you put a warm liquid in here as it cools the pressure actually becomes less so the outside pressure is higher than in here it'll actually force that liquid up just like it's doing right now it'll actually do that it'll eventually level out don't worry about it if it goes too far where it starts to look like it might suck it back in there pull the airlock out put it right back in it'll equalize the pressure again you'll be fine i think to keep in mind when you're filling these is there is a little mark on the plastic that says max so you don't want to fill it above that you don't have too much liquid in there because then if it does that it could go back into your beverage but you want to watch it okay so this is ready to go okay we have our reading it's 1084. we know what we want to get to it'll be right here because i don't know it off the top of my head but i know i want like a five to six percent alcohol then we're going to stop the fermentation for now though this is going to go someplace cool and dark for probably three to five days i'm gonna test it every other day just to see where it's at that way i can get that gravity where i want it to be took some time it took a lot longer than i thought it should but it got there i cold crashed it almost a week ago um this past saturday today is thursday so like five days ago because i have not had an opportunity to get to it today's our filming day as you can tell might have noticed the same shirt same outfits for a couple of videos so we're finally here getting ready what we're going to do today is take it out of there rack it off the lease degas it put it in bottles prime it for carbonation get it ready for natural carbonation so everything here has been sanitized in our handy-dandy red book of sanitization if you're unfamiliar with our sanitization process and would like to learn more video for you tigger wants to say hi hi tiggs i can't pet you i'm sanitized go away i love you yes i love you go away go go go go go go go takes not now tits is traumatized because when we're not filming this is the cat window and there's this really cool cat seat thing here um and she was napping and we had to kick her out to film i had to which means she's really not happy right now she's just all sorts of upsets all right so typical racking procedure put it about halfway down give it a couple pumps let it start going make sure this is all the way in the bottom and then you can put your siphon all the way to the bottom that way it won't pick up any excess leaves you want to do it all carefully though you don't want to stir anything up especially in this case because we're only going to rack this once now something of note you're always going to have a little bit of sediment in the bottom of these kind of bottles because of natural carbonation there's just no way around it tigger not now sweetie okay we're working this is how we feed you notice how calm and sweet he is to tigger but when fawn comes in here it's a different story okay it's because tigger is not fun all right so we're getting there it's gonna take a little time let me it's pretty solid going okay and there we go we got our gallon of liquid it was me that time yeah we did lose a little bit people have asked about that how much do you lose you lose some you always lose some because you don't want to have those leaves in your in your beverage what i am going to do is degas now this is a degassing wand it has a bit on the end for a drill i never use it that way probably because i'm afraid of splashing all over the place what i do is instead this now before someone talks talks about oxygenation i'm not really that worried about it at this point there's a couple things that are going to happen here today first i'm trying to get the gases that we don't want which includes co2 with some other stuff too hydrogen sulfide sulfur dioxide and you know a million other gases that we that taste bad we're trying to get them out of this um oh in case you forget this is the one that we stopped early this did not go to like the full 10 or 11 percent and take a reading in a minute and we'll know just what percentage it got to i think it was somewhere around 10 45 or 10 50 when i pulled it i say i think because i did it the day before we had to go to work on our day jobs and uh i didn't test it so i just pulled it i pulled it i tested it the day before so what i'm going to do take a reading the standard way and a lot of people still are telling me you know in the in groups and on facebook and various forums oh i didn't do a hydrometer reading a lot of these people actually have a hydrometer and aren't doing readings which freaks me out i can't understand why you wouldn't especially with a brew like this it is absolutely critical to know what it's doing i needed to know the whole way how fast is it fermenting what is it fermenting too so i can stop it and leave some sweetness in there because remember this is going to get pasteurized after it naturally carbonates which you'll see that in this video too all right it is at 10 50. [Applause] [Music] [Applause] [Music] [Applause] that puts it somewhere in the four and three-quarter percent range for alcohol i mean it's a beer you know it's meant to be light but when it carbonates that's going to produce just a little bit more five to five and a half percent somewhere in there really cool nice refreshing beer hey guess what hey what we need that pink can again all right i was testing you actually passed before we get to that i'm gonna need the bottling or the degassing wand one more time i probably don't even have to but i did another test using cider using this exact same method and it didn't start up a fermentation for natural carbonation so what i have here is one ounce for every gallon priming sugar it's just plain old white sugar i'm going to put that in and remember what i said one ounce by weight per gallon and i just want to mix that through the reason i'm doing it is because like i say in my experiment it didn't actually start up carbonation real well they've been sitting for over a week and they're barely carbonated at all i want to make sure this gets a pretty hefty dose of carbonation the way we're carbonating this is by reactivating the yeast so that they will create their little bubbles and that will be the carbonation yep they call it natural carbonation or bottle conditioning is another term for it never understood the bottle conditioning because the bottle isn't doing anything but holding everything in okay so i'm going to put this up on the paint can hopefully it won't slip on my hand and all we're going to do is go right into the bottles with these and we're using swing top bottles for a reason there's different ways of measuring if you've got enough carbonation you know what i do every couple days pop it open i can tell by how much pop it gives so what i just did is i added the bottling wand which has this little thing on the end here that that means it'll flow when it's sticking out like that it won't flow so i can put that in the bottom of my bottle and you can go all the way to the bottom with that because there should be no sediment in there and we just start siphoning it into the bottles and this is going to go kind of quickly and you probably won't see busted as we get towards the bottom she's tipping the jar so that there's more volume and we don't lose as much this there's really no sediment in it so i could just pour this in but i don't want to introduce more oxygen than necessary the last bottle i might just because that's going to get drank almost immediately and i should probably pay attention to the bottle so that's what happens when your bottling wand pops out but it's all right but this right here you know what we'll probably just drink that because if you leave that like that and try to carbonate it it could explode and you don't want that um i'm just gonna take the bottling on here and empty it out we're gonna put that into the liquid seal that up so we got four good solid bottles out of that these four bottles here will go into what i actually do is i have a very large um pressure cooker it's actually for uh canning it's a large canner it has a lid and i put the bottles in there and i put the lid on top that way if they explode they're hitting an aluminum vessel i don't think they're going to go through that they might pop the lid pop the lid off because it doesn't actually seal on there but that way they're safe and i'm going to check that after about three days or so i'll start popping those just to see that way nothing builds up too too much too too fast and yes by opening one up i am releasing some of the gases but not all the gases so we can still tell if it foams over it's probably past done but my ciders were just kind of going just a little that's all they were giving me and that's after like a week so i wanted to make sure i got a little more sugar in there this is using um the seyfel so4 yeast so it should be nice and you know it should still work for fermentation natural carbonation [Music] okay so that's that's it for this part let these sit for several days and we'll see in a couple so the next step of making ginger beer is to pasteurize it there's a very easy method there's a few things you need to remember the first is you want to have a really big pot take your bottles right sealed i like to use swing tops for this if you use capped bottles it's a little bit more risky but it should still be okay i've heard of a lot of people doing it that way with no problem you'll notice i have some other bottles here too these are apple cider that i just happen to be ready to pasteurize too so i'm going to put them all in together the more bottles you can get in here the better and what you want to do is just put them in at this point it doesn't really matter yet because all they're doing is filling in space essentially and if you hear noises in the background that's our cats freaking out for whatever reason cats freak out essentially what you want to do is put all the bottles in then start filling it with water now any water is fine i mean you can use how long has it been since we have started our carbon carbonation process too long so those of you playing along if you're doing a project like this where you want to naturally carbonate your beverage please try to schedule a time for you to have a small window to get those pasteurized the idea was for this to come out ooh it's nice and clear now though the idea was for this to come out at like a five percent then get naturally carbonate maybe be like 5.5 and then pasteurize it so that stays nice and low and stays sweet now they've been sitting in here a while almost two weeks i hate to admit it so it's entirely possible these weren't completely dry and i won't know until i'm done we're really scared about that because our friend jeff ford had a similar issue and he lost all ginger flavors lost his ginger flavor and that makes me super sad because we did taste this before it was lovely and it was glorious it was like oh my gosh this bubbly would be so good so if our hectic schedule messed that up i am going to be a sad panda but look at the learning you guys get what you want to do is pour water in now probably not hot water at this point because there's no need really and what all i want to do is put in enough water to get up to like the neck of the bottle like you can see where my hand is on the second camera this is a six gallon bucket i'm i'm assuming it's gonna take three gallons or so maybe even more that's two gallons roughly these aren't exact pitchers so this even this isn't that's like just enough that's perfect you don't want to go over the tops of the bottles i have it to within maybe three quarters of an inch of the top of the liquid in the bottle so it comes yeah it's this far away from the top to like right there yeah it's fine i'm gonna go with that now we have our water level now let me just explain what the pasteurization process is obviously it was discovered or invented by louis pasteur probably the year can be down here or something i don't know that's unimportant what it really is is at certain temperatures different pathogens are killed off now yeast tends to die off somewhere between 120 and 130 degrees sometimes 140 to 150 is better so the idea is we're going to take this water to 185 degrees so now i have the bottles in here right and oh anyway i was as i was saying we get this water to 185 degrees then we put the bottles in that's key they sit in there for 10 minutes off the heat you may be confused but you already have the bottles in there that's right that was just to figure out that's just to calculate how much water we need yep so now i'm going to take the bottles back out this might seem rather disjointed at first but it's actually a really simple thing so i don't want to make it too complicated this is going to go on the stove heated to 185 degrees okay when it hits 185 degrees i'm going to bring it back over here and put it on something so i don't burn the table then i'm going to put the bottles back in they are sealed no they should not explode it's a gentle temperature it's going to raise the interior temperature of these hopefully to 165. i don't really have a way to know without sticking something in there but then you lose all your carbonation so we're going to stop the video here put this on the boil well not boil 185 then we'll be back in a few minutes around thanksgiving time we had a little silly contest i wouldn't call it that silly but it was it was kind of silly basically jeff came up with the idea to hey let's just have everybody hi gizmo sorry um to have everybody post their turkeys and whoever got the most likes wins something silly like a turkey baster so i said you know what let's do that and i think it was by a fairly large margin the winner is daniel scott cheryl you are the master baster i actually came over that it just sounds so much more wrong coming out of her mouth so we'll be in touch daniel and uh we'll get your address so that we can send off your lovely award it's a major award maybe it'll be fragile anyway we just wanted to say that and thanks everybody for participating okay so our water is at 185.4 degrees i'm going to very carefully and slowly start putting the bottles in now it's off the heat notice that i'm just gonna set them in gently you don't want them to bang around or anything like that also if you have chipped or cracked bottles this is probably not a good idea you just want to be careful and just get them all in there i can see carbonation coming up okay that one bottle it's already starting so i'm just going to keep an eye on it i don't do this very often i'll admit so it's a little intimidating kind of like when we did the beauche you just don't want stuff blowing up in your face so what i'm going to do is take this lid take my thermometer out just put that on top that way if anybody decided to blow we should be relatively safe but anyway that's it for now now set my timer for 10 minutes see you in 10 minutes 10 minutes went by i have a glove nothing exploded i really didn't think they would but you know you do want to be careful you are dealing with pressurized vessels here so you do want to have some caution and be aware of what you're doing that's all we can see that some of them are still bubbling to the top yeah i'm just going to take these guys out set them on the table the ginger beer ones are all really effervescent they're bubbling you don't want to drop these at this point that would be bad yeah they are pretty well pressurized at this point so they will hurt you another thing you don't want to do is immediately put these like in the fridge or someplace very cold let them come to room temperature on their own and you'll be fine you can totally see the bubbles coming up the sides now i'm going to let these cool to room temperature which is going to take a while they're like 150 to 160 degrees but all the fermentation should be dead there should be nothing left alive in these and we should have a nice sweet carbonated ginger beer so we'll see you probably in a couple hours when these get down to temperature for the final tasting so it's been a little while like an hour maybe and these are just a little warm to the touch which concerns me the geyser effect could happen so here's what's going to happen i'm going to try to open this but i'm going to have a towel handy and we have glass with a ice death star that's optional you ready i see bubbles there's like lots of bubbles that means it's carbonated let's pour this thing so the uh it didn't go around the ice ball yet i love that anyway you only got one glass i figured we could share oh we can share yeah smells like ginger beer to me it's all going down now love that all right so now it's chilled yeah go ahead and give it a taste babe see how it is it really smells of ginger still is it good oh wow yeah this is fantastic this is not just good this is this is phenomenal i don't know that it really changed from last week delightfully sweet it has that ginger flavor i'm gonna say six um it's definitely a fermented beverage but it's not like oh my goodness this is gonna knock down your butt if you drink it it's such a friendly drink that i can imagine drinking a lot of it and then trying to stand up and failing um this is lovely it's lovely brian started brewing ginger ale specifically for me because i suffer from really bad headaches and ginger helps with headaches yeah ginger is a lovely thing it actually helps with headaches it helps with stomach issues all kinds of problems now on her headaches she gets migraines it'll cure them for like an hour maybe and then starts creeping back in but you know i'm so bad about drinking oh that's nice and clear and oh this is beautiful very happy get it closer you can see yeah that came out wonderful that's really nice yeah see that's one thing we couldn't do with the old camera you can't get that close this one we can go right in there so it's like zoom you know this is still i'm gonna say this is probably like 80 degrees 90 degrees maybe but it seems to have worked we won't really know for a couple weeks if it's truly killed everything off i'm going to guess it didn't really get to like 165 because i had a lot of bottles in it so there's a lot of different variables going on here but anything over like 140 which i actually measured with the thermometer through the bottle and i got 140. so i'm thinking the actual liquid might be a couple degrees more so and that was with our laser yeah which they aren't very accurate through glass in that one if you like that and you want to get one it's in the amazon store if i was to do this again like just for myself not on the video i would totally use bread yeast i think i'd still put the lemon juice in it it added this lovely tang to it that was missing in a lot of my ginger beers before you can put more ginger in some people said they didn't have enough ginger bite this is good for me we can do more i mean we've had really strong ginger beers and loved them if you guys have questions on this anybody that tried it it didn't work out leave a comment on this video ask away i try to answer any questions that i see and even if we can't answer somebody else there are tons of people who went through this right along with us yeah probably a dozen people they will be able to answer you and they will probably give you the exact same answer that we would give you many of them got their answer from us so that's what anyway ginger beer this was a success yay go team so we hey beer we have this from start to finish for you if you have any questions please leave them in the comments below thanks guys have a great day bye [Music] you

Channel: City Steading Brews

Views: 55,848

Keywords: homemade fermented ginger beer, fermented ginger beer, ginger beer, how to make ginger beer, homemade ginger beer, homemade ginger beer recipe, ginger beer recipe, fermented ginger beer recipe, make ginger beer at home, easy ginger beer, simple ginger beer, make ginger beer, making ginger beer, make homemade ginger beer, making homemade ginger beer, ginger beer without bug, ginger beer no bug, how to make fermented ginger beer, ginger beer at home, ginger beer with yeast

Id: CkRdcI3IyaE

Length: 43min 3sec (2583 seconds)

Published: Sun Apr 10 2022