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  1. #101
    splendid and tremendous
    somtamslap's Avatar
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    Quote Originally Posted by Bettyboo
    bottled next week - let's see how long you manage to leave it before in depth 'trials' begin!
    Withnall tends to test his brew 5 litres at a time. The whole lot will have been imbibed and puked up by the new year.

  2. #102
    Gohills flip-flops wearer
    withnallstoke's Avatar
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    Quote Originally Posted by somtamslap
    Withnall tends to test his brew 5 litres at a time.
    That sir is the problem.

  3. #103
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    Quote Originally Posted by withnallstoke View Post
    Quote Originally Posted by margaritamadman
    If I may
    Of course - welcome.

    The carbonation of the beer was actually (at the time of the last post) just about the only part that was as successful as i hoped.
    Oh, whoops, I missed that...


    I just thought I would include some action shots of my brew... but I don't have enough posts to do so! Oh well, maybe by bottling time I will.

    Anyway, I am brewing a 6L water bottle of ginger (soon to be) beer. I can get more experimentation done with smaller batches, so I'm going to start a new batch every week (that's the plan... we'll see if it survives the wifes review!) and tweek the recipe till I get what I like... or die of liver failure.

    I am using a scaled version of your recipe at the top of this thread except I omitted the Honey and spices. I am using bread yeast because its all I can find. I omitted the Honey for fear of having too much sugar... and I don't want to wind up with a really sweet drink cuz it won't ferment. The 6L size is also convenient because I can fit the whole thing in my pot and boil it all.

    Also for the ginger, I am using 1/3 Kg. Peeled, and beaten in the Som Tam Oven (Mortise & Pestle - which is much more satisfying to use than a box grater! :-)

    I have tasted the unfermented brew, with the addition of some soda water, and its not too bad. Good strong ginger flavor, so we will see what effect the fermentation has on that.

    Look forward to hearing how your wank juice MkII turns out! Can't possibly be worse than Chang!

    MMM

  4. #104
    splendid and tremendous
    somtamslap's Avatar
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    Quote Originally Posted by margaritamadman
    Can't possibly be worse than Chang!
    I think withnall was diluting the orginal batch of wank juice with Chang - double whammy..

  5. #105
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    Quote Originally Posted by margaritamadman
    I am using a scaled version of your recipe at the top of this thread except I omitted the Honey and spices. I am using bread yeast because its all I can find. I omitted the Honey for fear of having too much sugar... and I don't want to wind up with a really sweet drink cuz it won't ferment
    When the last brew had matured in the bottles, it was quite pleasent, but lacking in ginger taste.
    The MkII has a lot more ginger, and a bit more sugar.

    As a side, i tested the OG of the MkII (forgot with the MKI) and it was 1058.
    Its currently at (and ready for bottling) about 1000, so it should be approx 7.5% ABV.


  6. #106
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    ^ how does it taste?

    It's xmas day, go on give it a go, just the one glass...

  7. #107
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    [QUOTE=withnallstoke;1971114]
    Quote Originally Posted by margaritamadman

    As a side, i tested the OG of the MkII (forgot with the MKI) and it was 1058.
    Its currently at (and ready for bottling) about 1000, so it should be approx 7.5% ABV.
    Well nothing to do now but wait (and make another batch... :-) I wish I had an oven... I have so much yeast, I'd love to make some bread!!

    I don't have a way to measure the gravity of my brew, so I'm just going to have to gage it by how many I can drink before I wake up on the floor!


  8. #108
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    Results of round one...

    Hello All,

    Sorry for the long delay, but bottling and drinking have been completed on
    batch one.

    At bottling time I had a few glasses,and there was pretty much zero ginger
    flavor left. I took some Soda water for fiz and simple syrup to sweeten it up,
    and it was not too bad - strong yeast flavour but if I closed my eyes and
    imagined really hard, I could see Cameron Diaz stripping right in front of
    me... erm, sorry, I mean I could imagine with much more ginger flavour it would
    be quite nice (the yeast flavour would be taken care of by not drinking the
    little bit of beer left behind at the bottom, when racking off to the
    secondary!!)

    Two weeks of bottling did not change things much either. Certainly did not up
    the ginger flavour, although as predicted the yeasty flavour was mostly gone. I
    also went too light on the bottling sugar, so the drink still needed some added fiz
    from soda water and sweetness from some simple syrup. I have the last 1/2 bottle still unopened, and it has gotten about as hard as the soda that originally came in the bottle, so I'm hopeful that it will be properly carbonated... but that's about a month and a half since
    bottling... much too long to wait!

    On the plus side, 3-3/4 L of the stuff gave me quite a nice little buzz (maybe 4-5 Changs worth). With all the sugar from the added simple syrup, it gave me a nice little
    hangover though too! For comparison I need about 7 - 9 large Changs to become a
    complete asshole. 11-12 and I wake up on the floor. Damn I hate Chang! :-)

    I think what I will try next (in fact it is on the burner right now) is to hold
    back the ginger, just ferment the sugar and water (with the other
    ingredients) and when it comes to bottling time, make the ginger tea, add the
    bottling sugar, mix and bottle. That way the ginger flavour only has to survive
    the carbonation process.

    How did WJ MKII come out?

    MMM

  9. #109
    euston has flown

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    I'm looking to make a non alcoholic ginger beer as in less that 0.5% alc which is drinkable dry with no sugar, using a corny keg. I realise that teh alchol content means most will not be interested, but i thought some of the infor might be useful.

    Mark one has been:

    800g old ginger
    10l water
    100g dextrose
    60g citric acid
    6 cloves
    1/2 nutmeg

    Trimmed the nasty bits of the ginger off and put it through a juicer
    Allowed the starch to settle out of teh ginger for 1 hr and tea bagged the fiberious remains from the juicer in a large tea bag made of cheese cloth
    Threw the lot in to the boiling water for 1 hr and then put into the keg over nit to cool
    Piched wine yeast and added to the keg.
    Left the keg at 28 degrees for a week and sampled at a pressure of 2.2 bar


    The results are
    Way too much citric acid, i have used sodium bicarb to raise the ph to 3.3 to make it drinkable.

    The taiste is very pungent, but ive managed to drive off the ginger oil and you can taiste that. Ive not added anywhere enough clove or nutmeg to see it in the drink. But most importently the drink does not scream make me sweet, the dryness with the altered acidity are quite good.

    I would not recommend the recipie as is, but its a starting point.... You really do want to use ginger at a ratio on 100g or more per liter

    Next week, i am going to retry with 40g citric acid, 1kg ginger, 20 cloves and a whole nutmeg.

    I will flash boil the ingrediets for about 5 minutes in 2l boiling water, prior to adding to the keg and topping up to 10l

    Does anyone know where i can get foodgrade co2 cyliners in bangkok?

  10. #110
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    "Note: Until your post count is 20 you will be able to send PMs to Staff only."
    Unfortunate.

    @MadHatter,

    Since I am replying in the open forum I will not quote your message, but I did not want such a generous offer to go by unrecognized. Thank you very much, but I think I will have to stick with soda bottles till I can get back to the real world anyway. I have
    family coming for a visit in March, and they could not find my capper (I don't
    know why, I very neatly threw everything in unlabeled boxes when I was putting
    it in storage!)

    Thanks again.
    MMM

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