Hopefully reviving this sub back to life.

submitted by Zapped from self.Homebrew

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[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (3 children)

I make small batches of wine/cider. Apple, cranberry, grape rarely, tepache, and I have a big old hunk of ginger I was thinking of turning into some ginger beer.

Distillation interests me but I don't have anywhere to do it.

[–]Zapped[S] 3 insightful - 1 fun3 insightful - 0 fun4 insightful - 1 fun -  (2 children)

You have room.

https://www.ebay.com/itm/114318265012

How do you make your wine? Do you use a 5 gallon bucket for primary fermenting and a 5 gallon carboy for secondary fermenting? I am interested in how you make the ginger beer. I have never heard of tepache. It sounds like something I'd like.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

I believe I'd risk a rather severe penalty for running a still in a residential area due to the (minor) risk of explosion.

I just use gallon jugs right now. If I need a separate fermentation container I'll use gallon freezer bags. I use those for tepache and that's how I figure I'll do the ginger beer, a goodly amount of smashed ginger up and left to soak for 3 or 4 days. Ginger really gets things fermenting fast, it's covered in yeast, and it's potent. Tepache is similar just with pineapple scraps, cinnamon, hot peppers, and less ginger.

I'm sure there's a proper recipe for ginger beer but I was going to wing it. Let the ginger's natural yeast take it as far as if can get and then possibly switch to ec1118 to get the abv higher.

[–]Zapped[S] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

Let me know how it comes out and what your final recipe is.