Overfizzy Ginger Beer!

[vancheese]

Hi people

I've been making gingerbeer using a plant recipe using http://simple-green-frugal-co-op.blogsp ... -beer.html and http://www.selfsufficientish.com/forum/ ... 19&t=14566

My problem is that I've been bottling into 2l plastic bottles and the gingerbeer is too fizzy. I can't open a bottle without it bubbling up and squirting Ginger beer everywhere! I try to reduce the pressure regularly but this makes no difference

Any suggestions ?

Andy

[theabsinthefairy]

Try to put it back in a warm spot to referment, then a cold spot to stop fermentation, but releasing the pressure regularly is the only way - or decanting into another set of pop bottles, but this vastly increases the risk of contamination.

Your yeast is just too lively.

Probably because it had not finished fermenting when you transfered into your pop bottles initially and you may have added too much sugar when you put it in the pop bottles.

Just think - you have invented a new drink - ginger beer champagne!!

[Jandra]

After releasing the pressure, you could also put it away somewhere really cold. That might slow down the fermentation quite a bit. Trouble is, you can't put it anywhere warmer untill consumption or it will explode again.
Jandra

[MKG]

It has to be either ...

a) Bottling too early, or ...

b) Too much sugar in the recipe.

The trick is to bottle at the stage where there's about one level teaspoon (if you're using 2 litre PET bottles) of sugar per bottle left in the beer. Virtually impossible to calculate - it's down to experience.

Alternatively, you could let it ferment to dryness with less sugar, then add the teaspoon to each bottle. The yeast will still be live and you should get the perfect amount of fizz.

Mike