Re: [MBZ] OT Ginger Brew

[Floyd Thursby via Mercedes]

Just to inform this informed group, I am on my second Dark n Stormy (the 
ginger brew and Goslings Black Seal rum).  It is really good. I opened 
another liter bottle of the brew and used that for the first one, it was 
a bit puckery so I made some simple syrup and added that to the bevvie, 
then some to the bottle to top off what I had used for the bevvie.  It 
has some nice fizz, not too much, sorta like your average sody pop.  The 
added sugar syrup will increase the fizz in the bottle by next weekend 
when I have another one or two.


--FT

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Re: [MBZ] OT Ginger Brew

[Floyd Thursby via Mercedes]

Diverting from the initial OT, I recall a girl in my elementary school 
class, who lived in the neighborhood too, whose father was a missionary 
in Africa, and I think she and the fam lived there for some time when 
she was a bit younger than when we were in class together (we also went 
to HS together, and are in some random contact still).  Anyway, I 
remember in maybe 4th or 5th grade, there was some discussion of 
cannibals and such (which being in 4th or 5th grade was a great topic), 
and she pipes up that a family friend who had also become a missionary 
had been a cannibal before becoming whatever flavor the missionaries 
were promoting.  This was some African guy.  So this revelation 
engendered considerable discussion, and this heretofore quiet shy 
classmate became the class favorite.  I remember clearly she explained 
that this guy said the best part to eat was the heel of the honored 
guest as it was very tender and sweet meat, and it was usually given to 
the head guy, perhaps the King in your story.


Just an aside, there was this Missionary Church in the neighborhood, and 
a lot of the congregants lived in the neighborhood too.  Some of the 
kids I knew had parents who were quite involved in that church, so 
probably also had fairly direct knowledge of these kinds of stories.  I 
don't recall if the girl's father was a minister at that church or just 
one of their remote operators or what, but this African cannibal guy had 
probably come there at some point so maybe that is where the story 
originated.


Luckily the King's missionary wasn't also a clown, or maybe he was.

--FT


On 8/4/16 11:52 AM, Andrew Strasfogel via Mercedes wrote:

Fiji went from cannibalism to Methodism virtually overnight back in the
1870s after one of the chiefs killed and his village ate a missionary who
had offended him.  Must have tasted "off".

On Thu, Aug 4, 2016 at 11:37 AM, Mountain Man via Mercedes <
mercedes@okiebenz.com> wrote:


Andrew wrote:

Scr*w science.  Brew it, drink it.  End of story.

I agree.
But...
What about bad stuff that "science" protects?
I thought you guys were all careful "science" against bad bugs, lawyer-up,
etc.
i.e. no docs, no vacs, come what may, enjoy.
mao

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--
--FT


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Re: [MBZ] OT Ginger Brew

[Mountain Man via Mercedes]

Andrew wrote:
> Must have tasted "off".
> Brew it, drink it.  End of story.

Yep
mao

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Re: [MBZ] OT Ginger Brew

[Andrew Strasfogel via Mercedes]

Fiji went from cannibalism to Methodism virtually overnight back in the
1870s after one of the chiefs killed and his village ate a missionary who
had offended him.  Must have tasted "off".

On Thu, Aug 4, 2016 at 11:37 AM, Mountain Man via Mercedes <
mercedes@okiebenz.com> wrote:

> Andrew wrote:
> > Scr*w science.  Brew it, drink it.  End of story.
>
> I agree.
> But...
> What about bad stuff that "science" protects?
> I thought you guys were all careful "science" against bad bugs, lawyer-up,
> etc.
> i.e. no docs, no vacs, come what may, enjoy.
> mao
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
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Re: [MBZ] OT Ginger Brew

[Mountain Man via Mercedes]

Andrew wrote:
> Scr*w science.  Brew it, drink it.  End of story.

I agree.
But...
What about bad stuff that "science" protects?
I thought you guys were all careful "science" against bad bugs, lawyer-up, etc.
i.e. no docs, no vacs, come what may, enjoy.
mao

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Re: [MBZ] OT Ginger Brew

[archer75--- via Mercedes]

Did you ever hear what the Fiji king (prime minister) had to say about that?
Some of those South Sea islanders are ferocious. You got out just in time.
Gerry

Andrew Strasfogel wrote:
> A company I helped found while in the Peace Corps (Fiji) made WINE from
> locally grown limes and ginger root, using frozen Dutch yeast and unrefined
> sugar.  We gave several bottles to the Prime Minister, and after I left the
> PC and returned to NYC the bottles started popping their corks, with
> disastrous though highly amusing results.
> 
> On Wed, Aug 3, 2016 at 1:19 PM, Curley McLain via Mercedes <
> mercedes@okiebenz.com> wrote:
> 
> > For naturally fermented bubbly:
> > In order to have sweetness left at the end of fermentation, you need
> > excess sugar beyond what is needed to produce the alcohol level that will
> > kill the yeast.
> >
> > In other words, if you use red star champagne yeast, it will die off at
> > about 16%, give or take, depending on temps.  If you start with 23 BRIX,
> > after primary fermentation, before bottling, you will end up with a sweet
> > bubbly (and need high pressure bottles,  Like waterloo W25.  THis is good
> > for a winter/after dinner bubbly.  If you start with 22 brix, you will get
> > a nice summer bubbly, less sweet.  YMMV, but this will give you a couple of
> > starting points with specific yeast and specific bottles.
> >
> > The alternative is to add sulfites when you get to 3 or 5% or whatever
> > level you want.  The sulfites will kill the yeast and stop the
> > fermentation.  I call this the unnatural method, or the industrial method.
> > I can't give you specifics for this because I have only made rustic, or all
> > natural bubbly products.  A good wino supply should be able to give you
> > specifics.   The all natural method is harder to get right, but much more
> > satisfying.  Plus, many people can't take the sulfites.  The sulfites may
> > produce various gastric distress, from heartburn to indigestion, Diarrhea,
> > etc. and even allergic reactions.  People who said they could not drink
> > wine, whom I was able to convince to try my hooch, loved it and said it did
> > not bother them like commercial wines.
> >
> > In the PRCa, the wild yeast/natural fermentation wines like I made are now
> > considered very high end stuff.  ($100/bottle)  Wish I coulda got 1/4 that!
> >
> > Also, be aware that if a naturally fermented bubbly has its temperature
> > elevated, say 80ºF or higher, the fermentation will restart, and increase
> > the pressure on the bottle.
> >
> > I once had a bottle from Von Stiehl winery in WI blow up in the back seat
> > of my 200D while at an MBCA meeting. It was a very hot sunny day.  I think
> > back then perhaps the good Doktor Von Stiehl did not use sulfites.  (MB
> > content)
> >
> > FWIW, I found some ginger beer called Pedal Hard here recently.  It is
> > quite good.  It is better than their root beer, called Row Hard.
> >
> > Rich Thomas via Mercedes 
> >> April 8, 2016 at 7:08 PM
> >> A few weeks back I made a ginger brew, something like 4-5lb of ginger
> >> root I shredded up in the food processor then boiled it in a coupla gallons
> >> of water for an hour or so with 4-5lb of dark raw sugar.  Put it in the
> >> fermenter with some champagne yeast for about 10 days then put it in some
> >> 1L soda bottles and left it sit for 2 weeks.
> >>
> >> Tasted it and it had a little bit of fizz but no sweetness -- I guess all
> >> the sugar had been fermented.  It tasted kinda like a ginger wine, was good
> >> with a very good ginger punch.  Not bad but no sweetness.  I made some dark
> >> n' stormies with about 1/2L out of a bottle and a bit of simple syrup, then
> >> added some simple syrup to that bottle, it has sat for a week and fizzed up
> >> a bit more but is sweeter now, more like a ginger ale/beer.
> >>
> >> Made a cocktail tonight with some Goslings and my sweeter fizzier ginger
> >> brew and WOW is it good.  I think the ginger brew has a pretty good
> >> ethanol level now too.  I gave 3L away and have 9L more, so need to work on
> >> it!  More Goslings needed!
> >>
> >> OOOPS my cocktail is gone, buhbah
> >>
> >> --R
> >>
> >> ___
> >> http://www.okiebenz.com
> >>
> >> To search list archives http://www.okiebenz.com/archive/
> >>
> >> To Unsubscribe or change delivery options go to:
> >> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> >>
> >>
> > ___
> > http://www.okiebenz.com
> >
> > To search list archives http://www.okiebenz.com/archive/
> >
> > To Unsubscribe or change delivery options go to:
> > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> >
> >
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> 

Re: [MBZ] OT Ginger Brew

[Andrew Strasfogel via Mercedes]

Scr*w science.  Brew it, drink it.  End of story.

On Wed, Aug 3, 2016 at 10:34 PM, Floyd Thursby via Mercedes <
mercedes@okiebenz.com> wrote:

> I have the technology, I just never pay attention to it.  I just brew it
> and drink it!
>
> HyGrometer.
>
> --R
>
>
> On 8/3/16 7:15 PM, Curley McLain via Mercedes wrote:
>
>> Brix is easy to measure with a hydrometer with a brix scale.  About $15
>> from your FLWS (Friendly local wino supply) or presque Isle piwine.com
>>   .   You just drop it in the brew, let it stabilize and read the brix
>> number.
>>
>> Floyd Thursby via Mercedes 
>>> August 3, 2016 at 5:55 PM
>>> I put about 5lb of sugar in my 2-2.5gal batch, I think it all got eaten
>>> by the yeastie beasties, mostly as there was still a bit in there for fizz
>>> after I bottled it.  Putting some simple syrup in a bottle after I drank a
>>> bit got it nice and sweet and fizzed up about right, so I guess that got it
>>> just beyond what the yeast could eat, there was still some yeast in there
>>> though to eat some sugar and fizz it up.  Next time I'll go with maybe
>>> 6-7lb sugar. I could do some specific gravity measures, but that is too
>>> much work!  I just want to drink it!
>>>
>>> --R
>>>
>>>
>>>
>>>
>>> Curley McLain 
>>> August 3, 2016 at 12:19 PM
>>> For naturally fermented bubbly:
>>> In order to have sweetness left at the end of fermentation, you need
>>> excess sugar beyond what is needed to produce the alcohol level that will
>>> kill the yeast.
>>>
>>> In other words, if you use red star champagne yeast, it will die off at
>>> about 16%, give or take, depending on temps.  If you start with 23 BRIX,
>>> after primary fermentation, before bottling, you will end up with a sweet
>>> bubbly (and need high pressure bottles,  Like waterloo W25.  THis is good
>>> for a winter/after dinner bubbly.  If you start with 22 brix, you will get
>>> a nice summer bubbly, less sweet.  YMMV, but this will give you a couple of
>>> starting points with specific yeast and specific bottles.
>>>
>>> The alternative is to add sulfites when you get to 3 or 5% or whatever
>>> level you want.  The sulfites will kill the yeast and stop the
>>> fermentation.  I call this the unnatural method, or the industrial method.
>>> I can't give you specifics for this because I have only made rustic, or all
>>> natural bubbly products.  A good wino supply should be able to give you
>>> specifics.   The all natural method is harder to get right, but much more
>>> satisfying.  Plus, many people can't take the sulfites.  The sulfites may
>>> produce various gastric distress, from heartburn to indigestion, Diarrhea,
>>> etc. and even allergic reactions.  People who said they could not drink
>>> wine, whom I was able to convince to try my hooch, loved it and said it did
>>> not bother them like commercial wines.
>>>
>>> In the PRCa, the wild yeast/natural fermentation wines like I made are
>>> now considered very high end stuff.  ($100/bottle) Wish I coulda got 1/4
>>> that!
>>>
>>> Also, be aware that if a naturally fermented bubbly has its temperature
>>> elevated, say 80ºF or higher, the fermentation will restart, and increase
>>> the pressure on the bottle.
>>>
>>> I once had a bottle from Von Stiehl winery in WI blow up in the back
>>> seat of my 200D while at an MBCA meeting. It was a very hot sunny day.  I
>>> think back then perhaps the good Doktor Von Stiehl did not use sulfites.
>>> (MB content)
>>>
>>> FWIW, I found some ginger beer called Pedal Hard here recently. It is
>>> quite good.  It is better than their root beer, called Row Hard.
>>>
>>>
>>> Rich Thomas via Mercedes 
>>> April 8, 2016 at 7:08 PM
>>> A few weeks back I made a ginger brew, something like 4-5lb of ginger
>>> root I shredded up in the food processor then boiled it in a coupla gallons
>>> of water for an hour or so with 4-5lb of dark raw sugar.  Put it in the
>>> fermenter with some champagne yeast for about 10 days then put it in some
>>> 1L soda bottles and left it sit for 2 weeks.
>>>
>>> Tasted it and it had a little bit of fizz but no sweetness -- I guess
>>> all the sugar had been fermented.  It tasted kinda like a ginger wine, was
>>> good with a very good ginger punch.  Not bad but no sweetness.  I made some
>>> dark n' stormies with about 1/2L out of a bottle and a bit of simple syrup,
>>> then added some simple syrup to that bottle, it has sat for a week and
>>> fizzed up a bit more but is sweeter now, more like a ginger ale/beer.
>>>
>>> Made a cocktail tonight with some Goslings and my sweeter fizzier ginger
>>> brew and WOW is it good.  I think the ginger brew has a pretty good
>>> ethanol level now too.  I gave 3L away and have 9L more, so need to work on
>>> it!  More Goslings needed!
>>>
>>> OOOPS my cocktail is gone, buhbah
>>>
>>> --R
>>>
>>> ___
>>> http://www.okiebenz.com
>>>
>>> To search list 

Re: [MBZ] OT Ginger Brew

[Floyd Thursby via Mercedes]

I have the technology, I just never pay attention to it.  I just brew it 
and drink it!


HyGrometer.

--R


On 8/3/16 7:15 PM, Curley McLain via Mercedes wrote:
Brix is easy to measure with a hydrometer with a brix scale.  About 
$15 from your FLWS (Friendly local wino supply) or presque Isle 
piwine.com.   You just drop it in the brew, let it stabilize and 
read the brix number.



Floyd Thursby via Mercedes 
August 3, 2016 at 5:55 PM
I put about 5lb of sugar in my 2-2.5gal batch, I think it all got 
eaten by the yeastie beasties, mostly as there was still a bit in 
there for fizz after I bottled it.  Putting some simple syrup in a 
bottle after I drank a bit got it nice and sweet and fizzed up about 
right, so I guess that got it just beyond what the yeast could eat, 
there was still some yeast in there though to eat some sugar and fizz 
it up.  Next time I'll go with maybe 6-7lb sugar. I could do some 
specific gravity measures, but that is too much work!  I just want to 
drink it!


--R




Curley McLain 
August 3, 2016 at 12:19 PM
For naturally fermented bubbly:
In order to have sweetness left at the end of fermentation, you need 
excess sugar beyond what is needed to produce the alcohol level that 
will kill the yeast.


In other words, if you use red star champagne yeast, it will die off 
at about 16%, give or take, depending on temps.  If you start with 23 
BRIX, after primary fermentation, before bottling, you will end up 
with a sweet bubbly (and need high pressure bottles,  Like waterloo 
W25.  THis is good for a winter/after dinner bubbly.  If you start 
with 22 brix, you will get a nice summer bubbly, less sweet.  YMMV, 
but this will give you a couple of starting points with specific 
yeast and specific bottles.


The alternative is to add sulfites when you get to 3 or 5% or 
whatever level you want.  The sulfites will kill the yeast and stop 
the fermentation.  I call this the unnatural method, or the 
industrial method.  I can't give you specifics for this because I 
have only made rustic, or all natural bubbly products.  A good wino 
supply should be able to give you specifics.   The all natural method 
is harder to get right, but much more satisfying.  Plus, many people 
can't take the sulfites.  The sulfites may produce various gastric 
distress, from heartburn to indigestion, Diarrhea, etc. and even 
allergic reactions.  People who said they could not drink wine, whom 
I was able to convince to try my hooch, loved it and said it did not 
bother them like commercial wines.


In the PRCa, the wild yeast/natural fermentation wines like I made 
are now considered very high end stuff.  ($100/bottle) Wish I coulda 
got 1/4 that!


Also, be aware that if a naturally fermented bubbly has its 
temperature elevated, say 80ºF or higher, the fermentation will 
restart, and increase the pressure on the bottle.


I once had a bottle from Von Stiehl winery in WI blow up in the back 
seat of my 200D while at an MBCA meeting. It was a very hot sunny 
day.  I think back then perhaps the good Doktor Von Stiehl did not 
use sulfites.  (MB content)


FWIW, I found some ginger beer called Pedal Hard here recently. It is 
quite good.  It is better than their root beer, called Row Hard.



Rich Thomas via Mercedes 
April 8, 2016 at 7:08 PM
A few weeks back I made a ginger brew, something like 4-5lb of ginger 
root I shredded up in the food processor then boiled it in a coupla 
gallons of water for an hour or so with 4-5lb of dark raw sugar.  Put 
it in the fermenter with some champagne yeast for about 10 days then 
put it in some 1L soda bottles and left it sit for 2 weeks.


Tasted it and it had a little bit of fizz but no sweetness -- I guess 
all the sugar had been fermented.  It tasted kinda like a ginger 
wine, was good with a very good ginger punch.  Not bad but no 
sweetness.  I made some dark n' stormies with about 1/2L out of a 
bottle and a bit of simple syrup, then added some simple syrup to 
that bottle, it has sat for a week and fizzed up a bit more but is 
sweeter now, more like a ginger ale/beer.


Made a cocktail tonight with some Goslings and my sweeter fizzier 
ginger brew and WOW is it good.  I think the ginger brew has a 
pretty good ethanol level now too.  I gave 3L away and have 9L more, 
so need to work on it!  More Goslings needed!


OOOPS my cocktail is gone, buhbah

--R

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--
--FT

Re: [MBZ] OT Ginger Brew

[Curley McLain via Mercedes]

Brix is easy to measure with a hydrometer with a brix scale.  About $15 
from your FLWS (Friendly local wino supply) or presque Isle 
piwine.com.   You just drop it in the brew, let it stabilize and 
read the brix number.



Floyd Thursby via Mercedes 
August 3, 2016 at 5:55 PM
I put about 5lb of sugar in my 2-2.5gal batch, I think it all got 
eaten by the yeastie beasties, mostly as there was still a bit in 
there for fizz after I bottled it.  Putting some simple syrup in a 
bottle after I drank a bit got it nice and sweet and fizzed up about 
right, so I guess that got it just beyond what the yeast could eat, 
there was still some yeast in there though to eat some sugar and fizz 
it up.  Next time I'll go with maybe 6-7lb sugar. I could do some 
specific gravity measures, but that is too much work!  I just want to 
drink it!


--R




Curley McLain 
August 3, 2016 at 12:19 PM
For naturally fermented bubbly:
In order to have sweetness left at the end of fermentation, you need 
excess sugar beyond what is needed to produce the alcohol level that 
will kill the yeast.


In other words, if you use red star champagne yeast, it will die off 
at about 16%, give or take, depending on temps.  If you start with 23 
BRIX, after primary fermentation, before bottling, you will end up 
with a sweet bubbly (and need high pressure bottles,  Like waterloo 
W25.  THis is good for a winter/after dinner bubbly.  If you start 
with 22 brix, you will get a nice summer bubbly, less sweet.  YMMV, 
but this will give you a couple of starting points with specific yeast 
and specific bottles.


The alternative is to add sulfites when you get to 3 or 5% or whatever 
level you want.  The sulfites will kill the yeast and stop the 
fermentation.  I call this the unnatural method, or the industrial 
method.  I can't give you specifics for this because I have only made 
rustic, or all natural bubbly products.  A good wino supply should be 
able to give you specifics.   The all natural method is harder to get 
right, but much more satisfying.  Plus, many people can't take the 
sulfites.  The sulfites may produce various gastric distress, from 
heartburn to indigestion, Diarrhea, etc. and even allergic reactions.  
People who said they could not drink wine, whom I was able to convince 
to try my hooch, loved it and said it did not bother them like 
commercial wines.


In the PRCa, the wild yeast/natural fermentation wines like I made are 
now considered very high end stuff.  ($100/bottle)  Wish I coulda got 
1/4 that!


Also, be aware that if a naturally fermented bubbly has its 
temperature elevated, say 80ºF or higher, the fermentation will 
restart, and increase the pressure on the bottle.


I once had a bottle from Von Stiehl winery in WI blow up in the back 
seat of my 200D while at an MBCA meeting. It was a very hot sunny 
day.  I think back then perhaps the good Doktor Von Stiehl did not use 
sulfites.  (MB content)


FWIW, I found some ginger beer called Pedal Hard here recently.  It is 
quite good.  It is better than their root beer, called Row Hard.



Rich Thomas via Mercedes 
April 8, 2016 at 7:08 PM
A few weeks back I made a ginger brew, something like 4-5lb of ginger 
root I shredded up in the food processor then boiled it in a coupla 
gallons of water for an hour or so with 4-5lb of dark raw sugar.  Put 
it in the fermenter with some champagne yeast for about 10 days then 
put it in some 1L soda bottles and left it sit for 2 weeks.


Tasted it and it had a little bit of fizz but no sweetness -- I guess 
all the sugar had been fermented.  It tasted kinda like a ginger wine, 
was good with a very good ginger punch.  Not bad but no sweetness.  I 
made some dark n' stormies with about 1/2L out of a bottle and a bit 
of simple syrup, then added some simple syrup to that bottle, it has 
sat for a week and fizzed up a bit more but is sweeter now, more like 
a ginger ale/beer.


Made a cocktail tonight with some Goslings and my sweeter fizzier 
ginger brew and WOW is it good.  I think the ginger brew has a 
pretty good ethanol level now too.  I gave 3L away and have 9L more, 
so need to work on it!  More Goslings needed!


OOOPS my cocktail is gone, buhbah

--R

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Re: [MBZ] OT Ginger Brew

[Floyd Thursby via Mercedes]

I put about 5lb of sugar in my 2-2.5gal batch, I think it all got eaten 
by the yeastie beasties, mostly as there was still a bit in there for 
fizz after I bottled it.  Putting some simple syrup in a bottle after I 
drank a bit got it nice and sweet and fizzed up about right, so I guess 
that got it just beyond what the yeast could eat, there was still some 
yeast in there though to eat some sugar and fizz it up.  Next time I'll 
go with maybe 6-7lb sugar. I could do some specific gravity measures, 
but that is too much work!  I just want to drink it!


--R


On 8/3/16 1:19 PM, Curley McLain via Mercedes wrote:

For naturally fermented bubbly:
In order to have sweetness left at the end of fermentation, you need 
excess sugar beyond what is needed to produce the alcohol level that 
will kill the yeast.


In other words, if you use red star champagne yeast, it will die off 
at about 16%, give or take, depending on temps.  If you start with 23 
BRIX, after primary fermentation, before bottling, you will end up 
with a sweet bubbly (and need high pressure bottles, Like waterloo 
W25.  THis is good for a winter/after dinner bubbly.  If you start 
with 22 brix, you will get a nice summer bubbly, less sweet.  YMMV, 
but this will give you a couple of starting points with specific yeast 
and specific bottles.


The alternative is to add sulfites when you get to 3 or 5% or whatever 
level you want.  The sulfites will kill the yeast and stop the 
fermentation.  I call this the unnatural method, or the industrial 
method.  I can't give you specifics for this because I have only made 
rustic, or all natural bubbly products.  A good wino supply should be 
able to give you specifics.   The all natural method is harder to get 
right, but much more satisfying. Plus, many people can't take the 
sulfites.  The sulfites may produce various gastric distress, from 
heartburn to indigestion, Diarrhea, etc. and even allergic reactions.  
People who said they could not drink wine, whom I was able to convince 
to try my hooch, loved it and said it did not bother them like 
commercial wines.


In the PRCa, the wild yeast/natural fermentation wines like I made are 
now considered very high end stuff.  ($100/bottle)  Wish I coulda got 
1/4 that!


Also, be aware that if a naturally fermented bubbly has its 
temperature elevated, say 80ºF or higher, the fermentation will 
restart, and increase the pressure on the bottle.


I once had a bottle from Von Stiehl winery in WI blow up in the back 
seat of my 200D while at an MBCA meeting. It was a very hot sunny 
day.  I think back then perhaps the good Doktor Von Stiehl did not use 
sulfites.  (MB content)


FWIW, I found some ginger beer called Pedal Hard here recently. It is 
quite good.  It is better than their root beer, called Row Hard.



Rich Thomas via Mercedes 
April 8, 2016 at 7:08 PM
A few weeks back I made a ginger brew, something like 4-5lb of ginger 
root I shredded up in the food processor then boiled it in a coupla 
gallons of water for an hour or so with 4-5lb of dark raw sugar.  Put 
it in the fermenter with some champagne yeast for about 10 days then 
put it in some 1L soda bottles and left it sit for 2 weeks.


Tasted it and it had a little bit of fizz but no sweetness -- I guess 
all the sugar had been fermented.  It tasted kinda like a ginger 
wine, was good with a very good ginger punch.  Not bad but no 
sweetness.  I made some dark n' stormies with about 1/2L out of a 
bottle and a bit of simple syrup, then added some simple syrup to 
that bottle, it has sat for a week and fizzed up a bit more but is 
sweeter now, more like a ginger ale/beer.


Made a cocktail tonight with some Goslings and my sweeter fizzier 
ginger brew and WOW is it good.  I think the ginger brew has a 
pretty good ethanol level now too.  I gave 3L away and have 9L more, 
so need to work on it!  More Goslings needed!


OOOPS my cocktail is gone, buhbah

--R

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--FT


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Re: [MBZ] OT Ginger Brew

[Andrew Strasfogel via Mercedes]

A company I helped found while in the Peace Corps (Fiji) made WINE from
locally grown limes and ginger root, using frozen Dutch yeast and unrefined
sugar.  We gave several bottles to the Prime Minister, and after I left the
PC and returned to NYC the bottles started popping their corks, with
disastrous though highly amusing results.

On Wed, Aug 3, 2016 at 1:19 PM, Curley McLain via Mercedes <
mercedes@okiebenz.com> wrote:

> For naturally fermented bubbly:
> In order to have sweetness left at the end of fermentation, you need
> excess sugar beyond what is needed to produce the alcohol level that will
> kill the yeast.
>
> In other words, if you use red star champagne yeast, it will die off at
> about 16%, give or take, depending on temps.  If you start with 23 BRIX,
> after primary fermentation, before bottling, you will end up with a sweet
> bubbly (and need high pressure bottles,  Like waterloo W25.  THis is good
> for a winter/after dinner bubbly.  If you start with 22 brix, you will get
> a nice summer bubbly, less sweet.  YMMV, but this will give you a couple of
> starting points with specific yeast and specific bottles.
>
> The alternative is to add sulfites when you get to 3 or 5% or whatever
> level you want.  The sulfites will kill the yeast and stop the
> fermentation.  I call this the unnatural method, or the industrial method.
> I can't give you specifics for this because I have only made rustic, or all
> natural bubbly products.  A good wino supply should be able to give you
> specifics.   The all natural method is harder to get right, but much more
> satisfying.  Plus, many people can't take the sulfites.  The sulfites may
> produce various gastric distress, from heartburn to indigestion, Diarrhea,
> etc. and even allergic reactions.  People who said they could not drink
> wine, whom I was able to convince to try my hooch, loved it and said it did
> not bother them like commercial wines.
>
> In the PRCa, the wild yeast/natural fermentation wines like I made are now
> considered very high end stuff.  ($100/bottle)  Wish I coulda got 1/4 that!
>
> Also, be aware that if a naturally fermented bubbly has its temperature
> elevated, say 80ºF or higher, the fermentation will restart, and increase
> the pressure on the bottle.
>
> I once had a bottle from Von Stiehl winery in WI blow up in the back seat
> of my 200D while at an MBCA meeting. It was a very hot sunny day.  I think
> back then perhaps the good Doktor Von Stiehl did not use sulfites.  (MB
> content)
>
> FWIW, I found some ginger beer called Pedal Hard here recently.  It is
> quite good.  It is better than their root beer, called Row Hard.
>
> Rich Thomas via Mercedes 
>> April 8, 2016 at 7:08 PM
>> A few weeks back I made a ginger brew, something like 4-5lb of ginger
>> root I shredded up in the food processor then boiled it in a coupla gallons
>> of water for an hour or so with 4-5lb of dark raw sugar.  Put it in the
>> fermenter with some champagne yeast for about 10 days then put it in some
>> 1L soda bottles and left it sit for 2 weeks.
>>
>> Tasted it and it had a little bit of fizz but no sweetness -- I guess all
>> the sugar had been fermented.  It tasted kinda like a ginger wine, was good
>> with a very good ginger punch.  Not bad but no sweetness.  I made some dark
>> n' stormies with about 1/2L out of a bottle and a bit of simple syrup, then
>> added some simple syrup to that bottle, it has sat for a week and fizzed up
>> a bit more but is sweeter now, more like a ginger ale/beer.
>>
>> Made a cocktail tonight with some Goslings and my sweeter fizzier ginger
>> brew and WOW is it good.  I think the ginger brew has a pretty good
>> ethanol level now too.  I gave 3L away and have 9L more, so need to work on
>> it!  More Goslings needed!
>>
>> OOOPS my cocktail is gone, buhbah
>>
>> --R
>>
>> ___
>> http://www.okiebenz.com
>>
>> To search list archives http://www.okiebenz.com/archive/
>>
>> To Unsubscribe or change delivery options go to:
>> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>>
>>
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>
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> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
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Re: [MBZ] OT Ginger Brew

[Curley McLain via Mercedes]

For naturally fermented bubbly:
In order to have sweetness left at the end of fermentation, you need 
excess sugar beyond what is needed to produce the alcohol level that 
will kill the yeast.


In other words, if you use red star champagne yeast, it will die off at 
about 16%, give or take, depending on temps.  If you start with 23 BRIX, 
after primary fermentation, before bottling, you will end up with a 
sweet bubbly (and need high pressure bottles,  Like waterloo W25.  THis 
is good for a winter/after dinner bubbly.  If you start with 22 brix, 
you will get a nice summer bubbly, less sweet.  YMMV, but this will give 
you a couple of starting points with specific yeast and specific bottles.


The alternative is to add sulfites when you get to 3 or 5% or whatever 
level you want.  The sulfites will kill the yeast and stop the 
fermentation.  I call this the unnatural method, or the industrial 
method.  I can't give you specifics for this because I have only made 
rustic, or all natural bubbly products.  A good wino supply should be 
able to give you specifics.   The all natural method is harder to get 
right, but much more satisfying.  Plus, many people can't take the 
sulfites.  The sulfites may produce various gastric distress, from 
heartburn to indigestion, Diarrhea, etc. and even allergic reactions.  
People who said they could not drink wine, whom I was able to convince 
to try my hooch, loved it and said it did not bother them like 
commercial wines.


In the PRCa, the wild yeast/natural fermentation wines like I made are 
now considered very high end stuff.  ($100/bottle)  Wish I coulda got 
1/4 that!


Also, be aware that if a naturally fermented bubbly has its temperature 
elevated, say 80ºF or higher, the fermentation will restart, and 
increase the pressure on the bottle.


I once had a bottle from Von Stiehl winery in WI blow up in the back 
seat of my 200D while at an MBCA meeting. It was a very hot sunny day.  
I think back then perhaps the good Doktor Von Stiehl did not use 
sulfites.  (MB content)


FWIW, I found some ginger beer called Pedal Hard here recently.  It is 
quite good.  It is better than their root beer, called Row Hard.



Rich Thomas via Mercedes 
April 8, 2016 at 7:08 PM
A few weeks back I made a ginger brew, something like 4-5lb of ginger 
root I shredded up in the food processor then boiled it in a coupla 
gallons of water for an hour or so with 4-5lb of dark raw sugar.  Put 
it in the fermenter with some champagne yeast for about 10 days then 
put it in some 1L soda bottles and left it sit for 2 weeks.


Tasted it and it had a little bit of fizz but no sweetness -- I guess 
all the sugar had been fermented.  It tasted kinda like a ginger wine, 
was good with a very good ginger punch.  Not bad but no sweetness.  I 
made some dark n' stormies with about 1/2L out of a bottle and a bit 
of simple syrup, then added some simple syrup to that bottle, it has 
sat for a week and fizzed up a bit more but is sweeter now, more like 
a ginger ale/beer.


Made a cocktail tonight with some Goslings and my sweeter fizzier 
ginger brew and WOW is it good.  I think the ginger brew has a 
pretty good ethanol level now too.  I gave 3L away and have 9L more, 
so need to work on it!  More Goslings needed!


OOOPS my cocktail is gone, buhbah

--R

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Re: [MBZ] OT Ginger Brew

[Andrew Strasfogel via Mercedes]

Remulac is the village in France.  Remulak is a planet in the Zorton Galazy.

On Sat, Apr 9, 2016 at 11:53 PM, Rick Knoble via Mercedes <
mercedes@okiebenz.com> wrote:

> From Remulak.
>
> Rick
> Sent from my BlackBerry Z10
>   Original Message
> From: Rich Thomas via Mercedes
> Sent: Saturday, April 9, 2016 5:24 PM
> To: mercedes@okiebenz.com
> Reply To: Mercedes Discussion List
> Cc: Rich Thomas
> Subject: Re: [MBZ] OT Ginger Brew
>
> It's the Beldar brand
>
> --‎
> ___
> http://www.okiebenz.com
>
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>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
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Re: [MBZ] OT Ginger Brew

[Rick Knoble via Mercedes]

From Remulak.

Rick 
Sent from my BlackBerry Z10
  Original Message  
From: Rich Thomas via Mercedes
Sent: Saturday, April 9, 2016 5:24 PM
To: mercedes@okiebenz.com
Reply To: Mercedes Discussion List
Cc: Rich Thomas
Subject: Re: [MBZ] OT Ginger Brew

It's the Beldar brand

--‎
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Re: [MBZ] OT Ginger Brew

[Dan Penoff via Mercedes]

Are you consuming mass quantities?

Dan

> On Apr 9, 2016, at 6:23 PM, Rich Thomas via Mercedes  
> wrote:
> 
> It's the Beldar brand
> 
> --R
> 


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Re: [MBZ] OT Ginger Brew

[Andrew Strasfogel via Mercedes]

Not "Veldar"?

On Sat, Apr 9, 2016 at 6:23 PM, Rich Thomas via Mercedes <
mercedes@okiebenz.com> wrote:

> It's the Beldar brand
>
> --R
>
> On 4/9/16 6:06 PM, Andrew Strasfogel via Mercedes wrote:
>
>> I thought champagne yeast was only available in France.
>>
>> On Sat, Apr 9, 2016 at 2:10 PM, clay via Mercedes 
>> wrote:
>>
>> ATTA BOY
>>>
>>> I just bottled up a mead.  It had been fermenting for two months and was
>>> still active, but the flavor was just right.  WIth the champagne yeast it
>>> will carbonate into a very fine sparkling wine.
>>>
>>> clay
>>>
>>> On Apr 8, 2016, at 5:08 PM, Rich Thomas via Mercedes wrote:
>>>
>>> A few weeks back I made a ginger brew, something like 4-5lb of ginger

>>> root I shredded up in the food processor then boiled it in a coupla
>>> gallons
>>> of water for an hour or so with 4-5lb of dark raw sugar.  Put it in the
>>> fermenter with some champagne yeast for about 10 days then put it in some
>>> 1L soda bottles and left it sit for 2 weeks.
>>>
 Tasted it and it had a little bit of fizz but no sweetness -- I guess

>>> all the sugar had been fermented.  It tasted kinda like a ginger wine,
>>> was
>>> good with a very good ginger punch.  Not bad but no sweetness.  I made
>>> some
>>> dark n' stormies with about 1/2L out of a bottle and a bit of simple
>>> syrup,
>>> then added some simple syrup to that bottle, it has sat for a week and
>>> fizzed up a bit more but is sweeter now, more like a ginger ale/beer.
>>>
 Made a cocktail tonight with some Goslings and my sweeter fizzier ginger

>>> brew and WOW is it good.  I think the ginger brew has a pretty good
>>> ethanol level now too.  I gave 3L away and have 9L more, so need to work
>>> on
>>> it!  More Goslings needed!
>>>
 OOOPS my cocktail is gone, buhbah

 --R

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 http://www.okiebenz.com

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>>> ___
>>> http://www.okiebenz.com
>>>
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>>>
>>> To Unsubscribe or change delivery options go to:
>>> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>>>
>>>
>>> ___
>> http://www.okiebenz.com
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>>
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>>
>>
>
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Re: [MBZ] OT Ginger Brew

[Rich Thomas via Mercedes]

It's the Beldar brand

--R

On 4/9/16 6:06 PM, Andrew Strasfogel via Mercedes wrote:

I thought champagne yeast was only available in France.

On Sat, Apr 9, 2016 at 2:10 PM, clay via Mercedes 
wrote:


ATTA BOY

I just bottled up a mead.  It had been fermenting for two months and was
still active, but the flavor was just right.  WIth the champagne yeast it
will carbonate into a very fine sparkling wine.

clay

On Apr 8, 2016, at 5:08 PM, Rich Thomas via Mercedes wrote:


A few weeks back I made a ginger brew, something like 4-5lb of ginger

root I shredded up in the food processor then boiled it in a coupla gallons
of water for an hour or so with 4-5lb of dark raw sugar.  Put it in the
fermenter with some champagne yeast for about 10 days then put it in some
1L soda bottles and left it sit for 2 weeks.

Tasted it and it had a little bit of fizz but no sweetness -- I guess

all the sugar had been fermented.  It tasted kinda like a ginger wine, was
good with a very good ginger punch.  Not bad but no sweetness.  I made some
dark n' stormies with about 1/2L out of a bottle and a bit of simple syrup,
then added some simple syrup to that bottle, it has sat for a week and
fizzed up a bit more but is sweeter now, more like a ginger ale/beer.

Made a cocktail tonight with some Goslings and my sweeter fizzier ginger

brew and WOW is it good.  I think the ginger brew has a pretty good
ethanol level now too.  I gave 3L away and have 9L more, so need to work on
it!  More Goslings needed!

OOOPS my cocktail is gone, buhbah

--R

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Re: [MBZ] OT Ginger Brew

[Andrew Strasfogel via Mercedes]

I thought champagne yeast was only available in France.

On Sat, Apr 9, 2016 at 2:10 PM, clay via Mercedes 
wrote:

> ATTA BOY
>
> I just bottled up a mead.  It had been fermenting for two months and was
> still active, but the flavor was just right.  WIth the champagne yeast it
> will carbonate into a very fine sparkling wine.
>
> clay
>
> On Apr 8, 2016, at 5:08 PM, Rich Thomas via Mercedes wrote:
>
> > A few weeks back I made a ginger brew, something like 4-5lb of ginger
> root I shredded up in the food processor then boiled it in a coupla gallons
> of water for an hour or so with 4-5lb of dark raw sugar.  Put it in the
> fermenter with some champagne yeast for about 10 days then put it in some
> 1L soda bottles and left it sit for 2 weeks.
> >
> > Tasted it and it had a little bit of fizz but no sweetness -- I guess
> all the sugar had been fermented.  It tasted kinda like a ginger wine, was
> good with a very good ginger punch.  Not bad but no sweetness.  I made some
> dark n' stormies with about 1/2L out of a bottle and a bit of simple syrup,
> then added some simple syrup to that bottle, it has sat for a week and
> fizzed up a bit more but is sweeter now, more like a ginger ale/beer.
> >
> > Made a cocktail tonight with some Goslings and my sweeter fizzier ginger
> brew and WOW is it good.  I think the ginger brew has a pretty good
> ethanol level now too.  I gave 3L away and have 9L more, so need to work on
> it!  More Goslings needed!
> >
> > OOOPS my cocktail is gone, buhbah
> >
> > --R
> >
> > ___
> > http://www.okiebenz.com
> >
> > To search list archives http://www.okiebenz.com/archive/
> >
> > To Unsubscribe or change delivery options go to:
> > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> >
>
>
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Re: [MBZ] OT Ginger Brew

[clay via Mercedes]

ATTA BOY

I just bottled up a mead.  It had been fermenting for two months and was still 
active, but the flavor was just right.  WIth the champagne yeast it will 
carbonate into a very fine sparkling wine.

clay

On Apr 8, 2016, at 5:08 PM, Rich Thomas via Mercedes wrote:

> A few weeks back I made a ginger brew, something like 4-5lb of ginger root I 
> shredded up in the food processor then boiled it in a coupla gallons of water 
> for an hour or so with 4-5lb of dark raw sugar.  Put it in the fermenter with 
> some champagne yeast for about 10 days then put it in some 1L soda bottles 
> and left it sit for 2 weeks.
> 
> Tasted it and it had a little bit of fizz but no sweetness -- I guess all the 
> sugar had been fermented.  It tasted kinda like a ginger wine, was good with 
> a very good ginger punch.  Not bad but no sweetness.  I made some dark n' 
> stormies with about 1/2L out of a bottle and a bit of simple syrup, then 
> added some simple syrup to that bottle, it has sat for a week and fizzed up a 
> bit more but is sweeter now, more like a ginger ale/beer.
> 
> Made a cocktail tonight with some Goslings and my sweeter fizzier ginger brew 
> and WOW is it good.  I think the ginger brew has a pretty good ethanol 
> level now too.  I gave 3L away and have 9L more, so need to work on it!  More 
> Goslings needed!
> 
> OOOPS my cocktail is gone, buhbah
> 
> --R
> 
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 


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[MBZ] OT Ginger Brew

[Rich Thomas via Mercedes]

A few weeks back I made a ginger brew, something like 4-5lb of ginger 
root I shredded up in the food processor then boiled it in a coupla 
gallons of water for an hour or so with 4-5lb of dark raw sugar.  Put it 
in the fermenter with some champagne yeast for about 10 days then put it 
in some 1L soda bottles and left it sit for 2 weeks.


Tasted it and it had a little bit of fizz but no sweetness -- I guess 
all the sugar had been fermented.  It tasted kinda like a ginger wine, 
was good with a very good ginger punch.  Not bad but no sweetness.  I 
made some dark n' stormies with about 1/2L out of a bottle and a bit of 
simple syrup, then added some simple syrup to that bottle, it has sat 
for a week and fizzed up a bit more but is sweeter now, more like a 
ginger ale/beer.


Made a cocktail tonight with some Goslings and my sweeter fizzier ginger 
brew and WOW is it good.  I think the ginger brew has a pretty good 
ethanol level now too.  I gave 3L away and have 9L more, so need to work 
on it!  More Goslings needed!


OOOPS my cocktail is gone, buhbah

--R

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