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by chipotle on February 2nd, 2007

chipotle

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What's the best way to make alcoholic ginger beer without the bottles blowing up? Would one use dry ginger powder or fresh ginger root?

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Answers. 4 helpful answers below.

  • by Anonymous on February 3rd, 2007

    Anonymous

    Recipes that I have seen use ginger root or dry ginger powder...
    I guess it depends on the recipe you follow.
    http://www.thousandeggs.com/sample.html
    http://www.skotrat.com/skotrat/recipes/special/specialty_beer/recipes/21.html
    Good luck & enjoy :)

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  • by KiwiBruce on February 12th, 2009

    KiwiBruce

    With any beer let the primary fermentation end, no more bubbles in the air lock. Then syphon into a secondary fermenter and leave for two more weeks. This will guarantee that there is no sugar left in the beer. Now when you bottle add a 1/3 teaspoon of white sugar(a little fizz) to 1/4 teaspoon (more fizz) to each bottle, this way you control the sugar that will make the fizz in each bottle and there is no risk at all of the bottles exploding.

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  • by Anonymous on February 9th, 2009

    Anonymous

    If You use cheap 2 ltr lemonade/water bottles (hard plastic) to decant into for second fermentation they wont explode! with the lids on firmly a bulldozer can run over those things so when lord fordid you throw one away take the lid off!

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  • by Sin Binned on July 24th, 2007

    Sin Binned

    Ginger Powder works the best, unfortunately it is difficult not to have the bottle blown up, keep it in a cool place, you will have to experiment with the amount of powder used according to taste, it is a difficult question though, but experimenting normally leads to the perfect recipe, create your own recipe and if it works forward the details to me by email. LOL

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