Wiseman Goes Wild! Episode 2 : Ginger Beer

Cheers Winemaking and Brewing in Cheam

By car:

Cheers is at 94 Priory Rd, Cheam, Surrey, SM3 8LN. We are about 25 minutes from the M25. Exit at junction 8 and take the A217 North. Cheam is sign posted to the left in about 8-Miles DO NOT go this way. Take the second turning on the left after the traffic lights. Turn left at the double mini roundabout. Cheers is on the left behind the bus stop. There is plenty of free on street parking.

By Bus:

Cheers is well served by the local Bus network with the 93 calling at both Wimbledon and Morden tube stations and terminates outside the shop.
We open Tuesday to Saturday 09:30 till 17:30,
Closed Sunday, Monday and Bank Holidays.

no lunchtime or half day closing

Phone Paul on 020 8644 0934

 

Isn't Mr Wiseman local to you? Maybe he may donate you some.

Safety is paramount in home-brewing, I'd hate to hear of someone getting ill.

 

on the subject of safety... don't use glass bottles

 

They are ok if you leave the cap slightly loose to let excess pressure release

 

can't help thinking those spun ally bottles you get in camping shops to store meths in for camping stoves might be a better idea LOL

 

Thought I would knock a batch up of wisemans ginger beer today in readiness for big bang.




Before you say it, I know I haven't put the airlocks in. I'm letting it cool a little first.

 

Question mr wiseman sir.

How long will the ginger beer store for?

I went to the local homebrew shop and bought some plastic food grade bottles and was certain they would take the pressure. Do you release the pressure at all or just leave them?

What percentage would I be looking at? I forgot to take a SG reading

 

Thanks for that Jen, I haven't made anything 'Fizzy' yet and have been worrying about the exploding bottle syndrome.

 

I need to make a new batch ... the last one tasted so sublime - it did not last long at all

 

Did anybody watch 'moonshiners' on discovery? Very interesting, reinvigorated my interest in making some whiskey. Had a good chat with the nice man in the homebrew shop.

 

bodyrock, sorry for not replying earlier. I only just spotted this. You need to stop the yeast converting the sugasr in to alcohol. pressure acts as a way of stopping it. if you continue to let the pressure out then you are allowing the chemical reaction to continue. The downside is that your chances of explosion is going up!

Bottle after 3 days. It's best drunk after 2 weeks after bottling in my opinion and should be drunk within a month. It will store for longer though.

 

I guess killing the yeast with campden tabs will also kill the fizz?

 

I'll have to give that a try with the next brew. I've been trying to work that one myself actually.

 

We need a booze child board!

When you bottle it you can crash the ferment by sticking it in the fridge, I'm guessing it will fizz till it crashes then should hold that fizz but not explode. A lot of posts mention this.

 

i've got my next batch on the hob as i type