Ingredients*
* This recipe results in a batch of ( 3.8 / 10 / 20 ) liters.
Fermentables
- 18,7 kg of Eindhoven-grown Red Grapes
Yeast
- 25 g of Grated Ginger
Here's how it's done.
Preface
Brewing is a craft that revolves around on Planning and Sanitation — make sure you have all ingredients and equipment ready and sanitised: this will save you a lot of headaches later on.
However, Brewing is also about Experimentation and Enjoying Yourself. As a wise man once said: Relax. Don't worry. And have a homebrew.
The Harvest — [1/4]
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Processing the Harvest — [2/4]
During The Boil we prepare the Wort for The Fermentation Phase by making sure all fermentable materials are mixed well in our liquid.
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The Fermentation — [3/4]
During The Fermentation we use our own cultivated yeast (Mr. Ginger Bug) to turn the Wort into Ginger Beer! For this to happen, two things are crucial: Sanitation and Temperature Control.
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Intermezzo: Keep in a dark place at room temperature for one week, until the fermentable sugars have been converted into alcohol. That's the brew day done for now! Time to relax and have a pint 🍻.
Bottling — [4/4]
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Stats for Nerds
Finally, here are some statistics that brewing nerds would appreciate. Keep in mind these have been measured using homebrewing equipment, and may not be lab-accurate. If you managed to get your hands on a bottle of this brew, we would recommend you experience it using this tasting sheet!
| Initial Specific Gravity (OG) | 1.060 |
|---|---|
| Final Specific Gravity (FG) | 0.998 |
| Alcohol By Volume (ABV) | 7.9% |
| Bitterness (IBU) | N.A. |
| Colour (SRM) | N.A. |
| Clarity | Slight Haze |
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