Yeast in Ginger beer?

[JackO]

As a gift for my old Mum[love] , I want to make her an alcoholic Ginger beer similar to that which she rants of from her Childhood.

When fermenting, do I simply require sugar and the Concentrate? Do I require yeast? And if not what would happen if I did add it?

Cheers J

[AdamH1525226084]

As a gift for my old Mum[love] ' date=' I want to make her an alcoholic Ginger beer similar to that which she rants of from her Childhood./quote']

 

Depending on how old your Mum is, they may not have had artificial sweeteners in drinks, and unfortunately the GB does. I can't stand the artificial ones they are yukky poos (I have a very strong sense of smell and taste, so other people may not mind it).

 

A few people on here have posted some GB recipe's, so I will let them respond

[Hairy]

I just love the fact your mum drank alcoholic ginger beer throughout her childhood.

 

I now feel like I was deprived during mine [biggrin]

[Guest]

To answer the question... if you want alcoholic GB then yes, you need yeast and yes you need sugar. The GB can obviously be made with either a recipe using Ginger or the can so you will also need one of these two methods.

 

...and no, I haven't made a GB but know the basic process. [annoyed]

[Canadian Eh!L]

Beer + Ginger + Ginger Beer![innocent]

 

Ginger Beer

 

1.7 Mex. Cervesa

500g DME

550g LME

500g Honey

500g Fresh ginger root (pounded & boiled for 20mins)

25L water

2 Lemons(halved & squeezed, boiled for 20mins)

8g Chinook (20mins)

22g Cascade (20mins)

200g Dex (bulk prime)

7g Cooper's ale yeast

 

OG 1.042 FG 1.008

 

Method: Bring 10L water to a boil, remove from heat and stir in the extract. Bring it back to a boil and start the timer. This wort can be boiled for as much as an hour. At the 20mins mark left in the boil add the pounded ginger, the 2 lemons rind and all, and the hops. At the end of the boil add the honey and and Mex cervesa can. Stir it well making sure everything is mixed then clap the lid on and chill the kettle down in an ice bath for 20-30mins. Strain the wort while adding to the FV then top up to 25L. Sprinkle the yeast dry. Voila!

 

Give it a go!