GINGER BEER & LOW TEMP PASTEURIZATION / Fermented Soda!!!

When it’s hot as balls and you need something refreshing and delicious, Ginger Beer is the way to go. In this video I show you how to make old-fashioned fermented soda with natural carbonation, and how to pasteurize the bottles at a lower temperature to lock in the flavor and sweetness right where you want it. Recipe Below! *Options if you'd like to support Bearded & Bored:* Shirts & Drinkware - https://bearded-and-bored.creator-spring.com/ Patreon Monthly Contribution: https://www.patreon.com/BeardedAndBored Monthly Contribution through YouTube = click the JOIN button next to the Subscribe button. One Time Contribution to help me buy supplies: https://www.paypal.com/donate?hosted_button_id=KZTPG73VX2DXC Ginger Beer Recipe: 1 gallon water (3.75L) 400g or 14 oz - Ginger 700g or 3.5 cups - Sugar 3 Lemons - juiced 1 small Orange - cut up in chunks 1/8 tsp Black Pepper 1/2 tsp Nutmeg 1/2 tsp Cardamom 1/2 tsp Champagne Yeast - https://amzn.to/3hnKTgr 1. Grind up or chop the ginger, then add to a pot with 2 quarts of water, spices, sugar, 1 small orange cut up, and juice from 2 lemons. Simmer all ingredients together for 15 minutes then cool to room temp. 2. Strain through a wire mesh strainer, then strain again through cheese cloth. Add remaining 2 quarts of water, juice from remaining lemon and Champagne yeast. Whisk thoroughly to blend in yeast. 3. Bottle the ginger beer, making sure at least 1 bottle is a plastic soda bottle that seals well as a pressure tester. Use glass bottles for the rest. 4. Leave the bottles on the counter for 2 days, then (approx. 1%abv) Then refrigerate or pasteurize. LOWER Temperature Pasteurization Method: Note: Do NOT pasteurize the plastic bottle! 1. Fill your sink with the hottest tap water you can get, then gently place the bottles in the water to preheat them for 20 minutes. 2. Heat a pot of water to 158F (70C), turn off the heat and place the bottles into the pot in small batches, Cover with a lid and allow them to sit for 10 minutes. 3. Remove the bottles and allow them to cool naturally to room temperature on the counter. 4. Reheat water to 158F for each new batch of bottles. The equipment I use the most: Bottles - https://amzn.to/3rqyiQg Glencairn Glasses - https://amzn.to/33mnyY2 Aquarium Pump - https://amzn.to/3gQUdJ0 Hydrometer - https://amzn.to/2ZixC33 Bucket Spigot - https://amzn.to/2IBceO5 StarSan - https://amzn.to/2P1XFqR Airlocks - https://amzn.to/2ADAQRg Grommets for Airlocks - https://amzn.to/2Rx9m7U Mini Siphon - https://amzn.to/2Df7fQz Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases. TWITTER - https://twitter.com/BeardedNBored Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome! https://www.youtube.com/channel/UCSj-fZZlBZTCTEBpiMwMWGg #GingerBeer #HowToPasteurize #HomemadeSoda