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Well yes, I probably agree with Bum and Planner about the ABV.
But I first got interested in brewing ginger beer because I read an article about alcoholic ginger beer brewed in Victorian London. Apparently some brands were as high as 20%, and I sort of accepted the challenge to get up there with a ...

Bum, you're absolutely right. I meant 1070 not 1170. Doh! So if I calculate that correctly, it comes out about 11%ABV. Not bad.
For the yeast, I used a "Super Strength Wine Yeast and Nutrient" that I bought locally and used it at the rate of 1 teaspoon to a gallon.
If you use the drier type of ...

I used to buy my root ginger from the local supermarket but I've been put off recently by the fact that it just looks dry and tired. For the last batch, I bought ginger at a Philipino vegetable store that was plump and fresh. I think that makes a lot of difference to the flavour.
I grate my ginger ...

Right mates, the next batch is at drinking stage, so let me tell you what I did differently.
I used the same amount of root ginger, but five kilos of sugar this time and I boiled it with the juice of 1 lemon for about 80 minutes, waited until it cooled and then added a standard beer yeast. I didn't ...

Thanks mate.

Thanks for the advice, Bum.
I'll certainly give your suggestions a go for the next batch - I'm committed to doing it again as people seem to like it particulalry as a vodka mixer.
So if my original gravity was 1070 and it went down to 995, then the differen is 75 (or 0.75, is it?), multiplied by 7 ...

I know i'm at the other end of the globe to most of you blokes.
But I've just enjoyed three quarters of a litre of a northern French beer - Septanque Cinq Blonde . Which is a nice, warm and slightly sweet brew with a real hop kick that offers 7.5 % ABV. This is typical of northern French and Belgian ...

Hi Mole. I'm Nick.
Let's just assume I know nothing about building a still. Please teach me!

Hi everyone. My first post to the forum. I found this forum while searching for alcoholic Ginger Beer recipes, so I'd like to share my findings.
I really wanted to do a 'back to basics' GB and so I researched a recipe from a bloke in Canada-
1 kg ginger
1.5 kg invert sugar
3 litres boiling water
2 ...