Treat me like I am stupid....

I dont really know but it might be fun to try - what you are trying to get is the ginger to break down & infuse into the water + kill any latent natural yeast & bacteria so I dont see why it wouldnt work. I might try that next time as I have a pressure cooker that I dont use enough!

 

No problem ! a couple of typos in there that Ive left in, made one small edit this morning around leaving the ginger pulp in the final fermentation.

I should add that Coopers do a very good ginger beer kit if anyone wants a easy way to start this kind of thing - Ive made that a couple of times when I can get the kit cheap, make it as per instructions, I like to boil up 100gr of ginger powder in the "add hot water" stage which makes it really strong but wont clear easily.

 

Sounds good @OsfordNick -I use my pressure cooker when I make crab apple jelly as well. I use a steamer insert. Throw the crab apples in whole with about a cup or so of water and after about 10 minutes the pressure has created lots of juice beneath the crab apples and there is no need to use jelly cloth to strain. Just lift out the steamer insert. Easy peasy

When I do the same for my marmalade, I then add some of the rind to the juice because, well that's what makes marmalade unique. But it takes away the need to strain anything.

I love the time (and money) it saves to use pressure cookers. I have 4 of them. All of them brought back from the states and luckily before the terrible Boston attack or the border people might have given me a hard time. I have a large one for canning non acidic foods, then 9, 6 & 4 liter ones. I had to get them from the U.S. in order to get the old style with the "dancing" weight. I don't care for the new ones at all.

 

Aah, didn't realise it was a juice drink

I'd leave it in the bucket till the initial ferment dies down, saves it getting up and out thru the air locks.

Takes 3 to 5 weeks to ferment, let it clear, then rack off and add 1 crushed Campden tablet per gallon, that's to stop any further fermentation from yeast cells that might have been reactivated by air during racking off.

Ready to bottle then.

About 8 seconds

 

@OxfordNick I started my ginger beer today. I scaled down your recipe to 4 litres as that is the size of the water bottle I bought. I used the water from the bottle and the rest of your ingredients. I used enough sugar to measure down to the 11 mark on the hydrometer. I figure if I ferment it to about the 5% mark it should still have some sweet left in it and about the same kick as a heavy beer.

So, hopefully I'll be drinking ginger beer in a month ... and 8 seconds

 

Just tried the apple, grape and raspberry that I made with the turbo yeast last week, it's good

 

Turbo yeast? pray tell.....

 

Racking off is when you siphon the product, above the bottom "sludge", into another container. This helps the clearing process.

I remember using bentonite when making wine many years ago but can't remember what it's purpose is...

@Zigs ???

 

Bentonite is a fine particular clay that flocculates and drags impurities down to the bottom

 

Ta @Zigs. I didnt know that. Did not remember that I just plain never knew what it was for

 

I wouldn't expect you to unless you were a geologist or a brewer

 

I cannot believe this. Mine is already burping through the air lock!