This is the video I used for the recipe / ideas:
https://www.youtube.com/watch?v=m-j8aVckXIQ
This is what I actually did
Put 25 l of 80 cels water into a fermenter, I recall adding AMS about 20 ml to get to ph 5.5 for the gervin yeast, added to FV 1kg of white granulated sugar, 1kg amber , 1kg dark.
Left overnight, aiming for 26 cels.
If you want a drier beer use more white sugar and less dark), calculated abv would be 4.9%
Og = eff x weight (kg) x HWE/ vol
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)
Zested 3 lemons , 1 lime, put in a bag, then juiced the lemons & lime (discarded the rest)
Slowly macerated the 1.5kg ginger, put fibres in same bag as the lemon zest
Put this all into the FV and a whole red scotch bonnet pepper.
THIS TIME I GREW A GINGER PLANT FOR 7 DAYS
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant
BUT I sort of chickened out, so I used gervin yeast for 20+ litres plus a bit of ginger plant
Then most of the ginger plant in 1gl demijohn
It fermented in 5 days ie OG 1.034, FG 1.010
I RACHED
- the large FV into a 5 gl barrel and a couple of 1l bottles + 0.5l bottle, primed with 8g/l of dark sugar , kept it in a warm place for removal of off flavours.
- the demijohn into bottles about 4l
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOO
I SERVED AT MY PARTY ON 2024-03-31
