I'm going to make a strong warming ginger beer so I'm going to chop off a couple of inches of root ginger chop it up into small pieces and place it in a pestle and mortar then bash it up and add it to a liter of boiling water and then can add one kilo of malt extract I'll stir this in then bring it to the boil I'm boiling it for two reasons one to kill off any nasty little bugs the other to increase the solubility of the malt in the liquid as you can see here before boiling point has reached the malt is coagulated because the amount of moles of the liquid is beyond its saturation point a simpler approach to make it more soluble could have been to add more water but what I want to do is add the rest of the water is cold afterwards to speed the rate at which it cools so I can add the yeast much earlier that's been boiling for a little while now so the malt is dissolved in solution so ready to take it off the heat and add the cold water so I now add the cold water to make it up to five liters now that it's cooled down on to aerate liquid by giving it a vigorous stir this aeration is beneficial to the yeast we'll give it a good kick start so we just need to pour it into my sanitized fermenting bin and then looking at the yeast there's no video here showing me at the yeast because the liquid was still wasn't quite cool enough so I've just put my fermenting bin in the fridge and when it was cool enough I added the sachet of yeast I was going to use nail yeast but all I had in stock was a sachet of champagne yeast but should still do the trick so the lids been placed loosely on and left at room temperature for about a week I'll then siphon that into a demijohn which will be shown in the next video