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Thread: Ginger Beer

  1. #73
    chris's Avatar
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    Righto, just wondered

  2. #74
    zazen999 is offline Funky Cold Ribena
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    Ok. Well, after we were reminded to use demigods and not bottles, I made another batch of this and I've just put it into the demigod. Within 30 seconds it was bubbling.

    I'm wondering whether over the years, we have got the recipe muddled a bit; and we should boil the extract/sugar/water/lemon juice to kill the yeast to make ginger beer; and leave it to ferment to make ginger wine.


  3. #75
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    But you pour boiling water onto what's strained through the muslin and apparently according to some that kills it ........
    S*d the housework I have a lottie to dig
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  4. #76
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    Quote Originally Posted by zazen999 View Post
    Ok. Well, after we were reminded to use demigods and not bottles, I made another batch of this and I've just put it into the demigod. Within 30 seconds it was bubbling.

    I'm wondering whether over the years, we have got the recipe muddled a bit; and we should boil the extract/sugar/water/lemon juice to kill the yeast to make ginger beer; and leave it to ferment to make ginger wine.
    I've just looked in Granny's WI book on Wines Syrups and cordials - clearly the ginger wine is intended for longer term fermentation and the ginger beer is lower in alcohol and a faster brew. The recipe in her book is ready in 4 days
    Whooops - now what are the dogs getting up to?

  5. #77
    zazen999 is offline Funky Cold Ribena
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    That's what I am saying; if you don't kill the yeast, by boiling, then the yeast doesn't die and then the bottles explode.


  6. #78
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    Plastic ones don't
    S*d the housework I have a lottie to dig
    a batch of jam is always an act of creation ..Christine Ferber

    You can't beat a bit of garden porn

  7. #79
    zazen999 is offline Funky Cold Ribena
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    But mine did - well, it was. It needed to be opened regularly to let the gas out.

    I was astonished to see it fermenting so soon after putting in the demigod; which usually would be straight in the bottles. Hence asking the question whether somewhere along the line someone wrote it down wrong. As if it was supposed to be boiled at that point, the yeast would die and the mix would be alcohol free. Whereas now, it just continues to ferment.


  8. #80
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    p'haps if it was strained again once the sediment started to collect in the bottom of the bottles it would slow down any more fermentation ......
    S*d the housework I have a lottie to dig
    a batch of jam is always an act of creation ..Christine Ferber

    You can't beat a bit of garden porn

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