Blueberry Ginger Ale (SUCCESS)

[CrealCritter]

Since i drink a pint bottle a day, I need to get another batch brewing pretty quick

This will be take 2. It helps to have a nice lady friend who works in the produce department at the grocery store. She called me today and said "I got a sexy organic ginger root saved for you"

Now this really is a nice ginger root, I didn't know they could be so sexy It's just a tad over 1 lb. Francine sure is a funny lady.

I just had to show you my "sexy" organic ginger root.

 

[sumi]

I don't know about "sexy" but that is a nice looking root lol

 

[Lazy Gardener]

Why don't you try growing your own ginger root?

 

[CrealCritter]

Why don't you try growing your own ginger root?

Did you talk to my wife? She said the same thing to me yesterday.

 

[Lazy Gardener]

You gotta know that great minds think alike.

 

[CrealCritter]

Brewed up another batch to ferment. I used 2 lbs of pure cane sugar this time. It came out quite a bit darker than using bleached white sugar beet table sugar.

Ingredients: The bottle in the 1/2 gallon canning jar is very carbonated pint bottle of my first batch that I used as a starter for this batch. I was a little concerned it might explode . It's my attempt to minimize a potential big mess. That never happened

Brewing: 2 lbs sugar, 1 gallon water, 12 ounces grated ginger root. 30 minute boil.

Sterile wort inoculated and sealed in 5 gallon glass carboy with rubber bung and air lock. Nothing to do now but wait for it to ferment.

I figured out something new. Wart straining made easy. Two strainers at a time.

Good video to watch if your interested in making ginger beer --->

 

[CrealCritter]

Day 1 - minor action, but its good to know it's alive. I learned my lesson about temperature and wild yeast (ginger yeast). Lactobacillus likes to grow best about 85 degrees, so I got a thermometer for the carboy. Now I can monitor the temperature. The utility room runs about 71 degrees.

 

[frustratedearthmother]

 

[CrealCritter]

Day 2 - fermentation is ramping up slowly, but surely. I had a little to much sanitizer in the air lock so it couldn't burp. But that's been fixed, now I got a bubble through the air lock about every 15 seconds. It looks good & smells wonderful through the airlock. Fingers are crossed for a successfully ferment. I cut the heat down a little in the utility room, 68 seems to be a good temperature for a ginger bug juice to work its magic.

I'm going to the brew store tomorrow to pick up a wheat beer kit I ordered and also some ale yeast to try and ferment root beer again. I'm thinking I might turn the wheat beer into a blackberry cobbler wheat beer. But with any luck, I should have three carboys bubbling at the same time

 

[CrealCritter]

Day 3 - nice peaceful, slow ferment going on. smells good through the airlock. So far so good.