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Message: <blockquote data-quote="TheAuldGrump" data-source="post: 5032385" data-attributes="member: 6957">Heh - I can do that anyway, this won't be my first time making ginger beer. And it wasn't my first batch that exploded! <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f61b.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":p" title="Stick out tongue    :p"  data-smilie="7"data-shortname=":p" /> Homemade ginger beer is lightly fermented, and I wanted a gassier version, so I sealed it more tightly, and left it for later. On day 4 (out of the normal 3) it went *Pow! Crash! Tinkle, tinkle, tinkle, drip, drip, drip....* as it caused the bottle to explode. <img src="http://www.enworld.org/forum/images/smilies/laugh.png"  class="smilie" loading="lazy" alt=":lol:" title="Laughing    :lol:" data-shortname=":lol:" />Let me see if the recipe I use (or something similar) is around online....<a href="http://www.homemade-dessert-recipes.com/ginger-beer-recipes.html" target="_blank">Several Somethings That Are Close</a> - I would use Brewer's yeast instead of Baker's yeast, or, if by some miracle you can get it, Ginger Beer Plant. I tried getting some about a decade ago, and had no luck - I could find some in Great Britain, I could find some in Mexico, I could even find some in Africa! But the U.S. of A.? Nooooo! <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f61b.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":p" title="Stick out tongue    :p"  data-smilie="7"data-shortname=":p" />So I used cider yeast - a light brewer's yeast, most often used for, well... cider. (But not scrumpy!) Any brewer's yeast will do, and even baker's yeast, if that is all that you can find.I would also recommend using bottled water - chlorine can kill off enough of the yeast that it can muck up the process. (Not a mistake I ever made, though.)Real ginger beer is mildly alcoholic - a bit lower than half your average shandy. (My drink of choice - cider shandy, drink of the true wimp! Half the alcohol of beer....) And like a shandy was considered a children's drink back in the 1800s.The 'hardest' part is making sure everything is sparkling clean. If you already have a beer making kit (or in my case a mead making kit) then it gets easier.It takes between three and four days, but I do not recommend letting it ferment too much longer than the times given in the recipe.The Auld Grump*EDIT* Like sourdough starter Ginger Beer Plant is not just yeast, but a bunch of things - a certain type of bacteria, a certain type of fungus, and the yeast itself.*EDIT 2* If anyone knows of a place to buy GBP in the U.S. let me know.... I suspect that it is no longer to be found here.*EDIT 3* I just Googled Ginger Beer Plant.... Wow! Suddenly it is all over the place! I guess that there has been a resurgance in ginger beer brewing! <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f600.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":D" title="Big grin    :D"  data-smilie="8"data-shortname=":D" /></blockquote>

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