| #19. |
| Published: 2025-04-23 [Wed] 00:34, by |
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Excellent, watched. I notice the guy test ran a "bug" (interesting phrasing) and fermented that further. Reminds me, some tutorials I read added the step of putting the yeast in 55°C water... does this speed up the activation? I once made amazake (sweet fermented rice beverage), and at 55°C it was done in 12 hours. Very low alcohol due to such a short fermentation time and the usage of koji rather than yeast... or not? As of right now, the bubbles have slowed. Only sporadic bubbles are seen on the top, and a yeast cake has formed on the bottom of the bottle. Could it really be finished so soon? My question at this stage is, when do I pop it in the fridge? |
| #18. |
| Published: 2025-04-21 [Mon] 18:23, by |
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Video from 4 days ago: https://www.youtube.com/watch?v=uL3PDXAczwI > Homemade GINGER BEER with a KICK - 7% ABV! [10:41] > This is the easiest way to make flavorful, and BOOZY alcoholic ginger > beer at home. No special brewing equipment needed but I'll share some > extra tips and gear that might help you out! |
| #1. Ginger Beer Concept |
| Published: 2025-04-15 [Tue] 05:43, by |
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Continuing from a discussion on giko: My plan is to test drive a simple fermented ginger beverage with the following ingredients/materials: 1. Grated ginger 2. Brewer's yeast 3. Water 4. 1-2 chili peppers, to taste 5. Sugar (which type?) 6. 2L plastic bottle So far I have heard that it is important to slowly release the gas in the bottle, and carefully monitor the pressure. What I imagine is an earthy, simple drink. Something to be enjoyed after a day's work, or savored with some deep-fried foods. Any suggestions? |