I wish people would use them correctly as most people never see a real ginger beer plant. Does this sound OK? The true Ginger Beer Plant dates back to around the 1700's and is not actually a plant at all, instead it is a living organism, best described by a man called Harry Marshall Ward as being "a composite organism consisting of a fungus, the yeast Saccharomyces florentinus (formerly Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme)." It will be interesting to see how high the alcohol content ends up.Well another two weeks has passed I pulled a sample and tested S.G. today it is at 1.050 has not moved much but is moving. As of this morning, the "fake" plant was frothy for the first 2 day but has since settled and i dont see much action. Gosh 6 years worth of posts and comments. Keep up with the regular tastings and let us know the end results Rambunctious. but it does have the nice sweet ginger small.Each time I added the ginger and sugar, I stirred it well. 1.076 tested today as 1.045 est A.B.V. It is not impossible however, and there are suppliers on the Internet selling the authentic plant, although you need to be sure this is what you are buying as there is no legislation governing the description of the Ginger Beer Plant. Starting gravity measured 1.5 so if this ferments out should be around 5.9-6.5 A.B.V. There are probably enough yeasts floating around my house as there a few things fermenting in unsealed containers knocking about, but I was a bit pressed for time with the first batch and couldn't risk fermentation not starting straight away.As for not taking too many, you only need about 10-15 heads per gallon batch so unless other people are using the same tree it shouldn't be an issue.Ok back to the ginger beer. !I've skimmed thru the comments above and quite interesting comments & people.Sounds like your wife is right and you should be selling it then Richard.

Start feeding your ginger beer plant with 1 teaspoon sugar, and 1 level teaspoon ground ginger every day, for 7 days. , and loosely lidded. My wife says it smells like pear juice and has a pear flavor. Sometimes experimenting with methods can lead to new ideas and a better finished product.Just reread your instructions. O.M.G. Then, for the next seven days feed your plant daily by stirring in 2 tsp ground ginger and 1 tbsp sugar each day.

Anyway, hope that you found this interesting and informative. Wash the ginger root and then drop it into a saucepan of boiling water for a minute or so.Remove the ginger root carefully and then grate it.Now comes the time to add your Ginger Beer Plant to the mixture along with the grated ginger muslin parcel.Seal the contents of the fermentation vessel with a lid and assuming this is now airtight add an airlock to allow air to escape.

It would be wonderful if you can post back here with the results of your efforts, especially any differences you have between the shop bought ginger and the ginger you grow yourself. Looking forward to doing my own first batch (since our house move), but tricky as I am also starting up a small scale free range egg business and this will take a lot of my time until we have a good customer base established.I just racked my 5.5 gal batch of ginger beer. This may never even get to a bottle for carbination.Leaving out the bark sounds like a good tip then Rambunctious. Success with be starting another 5 gal batch of ginger beer soon.Great to 'see' you Ray, hope all is well with you and your latest batch ;) Let me know how it turns out. Jason says.

When a batch of ginger beer was made using some ginger beer plant (GBP), the jelly-like residue was also bottled and became the new GBP. Stir the liquid into the bowl. Racked the ginger beer into a bottling bucket. Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage.
Assuming you do I would love it if you could post back here and let us know how you got on.Sounds great Rambunctious, fascinating method of getting started too. will let you know how it progresses.Lol, well it must be good on that basis Rambunctious :)Ooops might just have made a huge mistake.

Will try to rack off and bottle @ 1.025 and let it finish in the bottle. After 10 days the taste had improved dramatically from the first tasting at 7 days.Third batch was bottled on sunday one culture with white sugar and one with dememara, should be more of a difference with these ones!I have also read through all the comments and have even taken the time to read Ward's study report, took a while but I got through it in the end from what Ive understood it that a ginger beer plant is a symbiotic organism consisting of the yeast 'saccharomyces florentinus' (refered to by Ward as its former name 'saccharomyces pyriformis') and the bacterium 'B.

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