I have just bottled a batch and still have the plant, what would I have to double to make a double batch next time (excluding making it into 2 plants and feeding them both)?
I'm thinking the plant in 600mls water and a daily feed of 2 teaspoons each of ginger and sugar would do it. Anyone ever done a double?

Bump, No one modified the recipe at all?

Reid, I don't see why that wouldn't work, although I've not tried it myself - we don't drink any more than the 5.5 litres that the one plant makes each week The aim is to keep feeding the plant with enough sugar and ginger to keep the yeasts bubbling away so just doubling it should work? Oh and on your molasses question, I don't see why that wouldn't work either? I use raw sugar to feed mine as I feel it gives a more robust flavour than white sugar, and although I suspect that molasses might be too strong for my liking, it would certainly give the beer a nice kick I think! Let us know how you go

I used molaases for the last 3-4 days of the feeding stage, and substituted some molasses instead of the sugar in the bottling part. As a insurance I bottled one 300ml plastic coke bottle as a pressure indicator.

Ok, I've made a ginger plant, using fresh ginger. It's been 7 days, but I'm concerned about something and hope someone can help me out! My plant kind of has little bubbles in it at certain times during the day, like when it is warmer, but then in the mornings when it is not warm, the plant is still with no bubbles. What does this mean? Is the plant meant to bubble continuously when it is fermented?

I don't know what to do now... should I keep feeding it or have I done something wrong?

Thanks

I think the yeast goes dormant while it's not so warm. Mine does the same every day. I think the only thing is if it isn't warm enough for long enough, then the yeast may not have enough time to consume all the sugar you are feeding it, Since moving the plant to a warmer window (with many complaints from DW) it seems to be so much better.

Mine does that too. When the weather was really cold I sat the jar in some warm water each morning just to get it bubbling again. Every batch has been a success.

Bubbles are good means your plant is alive.

Great, thanks for that! I bottled that batch last weekend and we enjoyed a taste of the beer yesterday and it was devine! I will definitely be making a lot of ginger beer for Christmas! I didn't detect the slightest hint of alcohol though and didn't feel any woozy effects after my drink either though - a week is not long enough to get any alcoholic content then? How long do other people leave their beer bottled before dipping in for a drink??

Are you supposed to stir the sugar and ginger through when you feed it? Mine has been longer than a week and only some tiny bubbles every now and then. :confused:

Smells really good though. If its dead can I just add some more yeast to get it going again or do I have to throw the whole thing out and start again?
Thanks
Sandra

Hi Sandra

From my limited experience, tiny bubbles are fine, but perhaps you could try moving the plant to a warmer spot like a window sill that gets lots of sun. The kind of bubbles you get are small, sort of like miniature champagne bubbles, so look for something like that.

Don't add more yeast to it, I think that doing that would result in something disgusting to drink :confused: I bottled 10 litres of ginger beer last week and am reusing the plant - did not add anymore yeast, just started feeding it sugar and ginger again and after a slow start, it is bubbling nicely now. When the bubbles stop, it's normally because the plant is too cool and the yeast is 'sleeping'.

Bottled up mine 2 days ago, and it's gone already Might I suggest adding extra ginger to the recipe - I'm used to drinking the Bundaberg ginger beer which is fairly strong. I also added juice of 4 lemons instead of 2. Sooo good!! I have a new plant going now and am adding extra ginger so will report back with the results next week. Definitely a yummy drink in the warm weather. Will have to have a new plant going every couple of days at this rate.

thanks firetail, I was waiting for a big frothy type thing. Ive moved it to my bedroom window sill which faces north so hopefully a bit warmer there.
Thanks again
Sandra

Hi Reid, the only way I've ever doubled my batch was by dividing the plant and having 2 going at once. Not sure if you can just make a bigger plant though can't see why it wouldn't work.

I don't use any yeast at all in my plant and sometimes when I take the lid off the jar to feed it it can bubble right up to the top.