Today Scope and I combined our Northeastern love for Ginger Beer, and decided to make some of our own. We looked at some different recipies, and ended up going on our own a little bit, making an excellent brew. We have it in plastic bottles, just so we know how carbination works, but we plan on bottling it in some mason jars later on; perhaps even with some labels.
It was a lot of fun to make, and it wound up being some great ginger beer, with a lot of sparkle and zip along with a fairly full flavor range. Great fun.
Ginger Beer=Very Very Non-Alcoholic in case you were questioning.
Recipe as follows:
About 1 1/5 gallons of water
Two nice sized ginger roots, grated finely
One or two cinnamon sticks if desired
A dash of ginger spice
1/4 Cup Lemon Juice
1/4 Cup Lime Juice
(Juices can be added to taste either way)
1/4 Teaspoon Cream of Tatar (to balance flavors)
2 Cups of White Sugar
1 Cup of Brown Sugar
A Little over 1 Teaspoon of Yeast: this takes feel to judge. Get a cup of warm water, mix in a tablespoon of sugar, and then sprinkle yeast on top of it. This is added after the mixture is filthered and cooled somewhat.
Boil the main ingredients without the yeast. Then allow the mix to cool, be filthered with a cheese cloth, and then add the yeast. Stir really good once, but then let it sit. When it starts to bubble after a couple of hours, pour into individual bottles. It should take about four or more hours for the carbination to work alright. At this point, stop the fermentation process by places the individual bottles in the fridge; this is why there is no alcohol content. After they chill, enjoy!
It was a lot of fun to make, and it wound up being some great ginger beer, with a lot of sparkle and zip along with a fairly full flavor range. Great fun.
Ginger Beer=Very Very Non-Alcoholic in case you were questioning.
Recipe as follows:
About 1 1/5 gallons of water
Two nice sized ginger roots, grated finely
One or two cinnamon sticks if desired
A dash of ginger spice
1/4 Cup Lemon Juice
1/4 Cup Lime Juice
(Juices can be added to taste either way)
1/4 Teaspoon Cream of Tatar (to balance flavors)
2 Cups of White Sugar
1 Cup of Brown Sugar
A Little over 1 Teaspoon of Yeast: this takes feel to judge. Get a cup of warm water, mix in a tablespoon of sugar, and then sprinkle yeast on top of it. This is added after the mixture is filthered and cooled somewhat.
Boil the main ingredients without the yeast. Then allow the mix to cool, be filthered with a cheese cloth, and then add the yeast. Stir really good once, but then let it sit. When it starts to bubble after a couple of hours, pour into individual bottles. It should take about four or more hours for the carbination to work alright. At this point, stop the fermentation process by places the individual bottles in the fridge; this is why there is no alcohol content. After they chill, enjoy!
"Ginger Beer=Very Very Non-Alcoholic in case you were questioning."
i got really excited, and then i read this last line...thanks for the anti-climax!
if its good will you share your recipe? i share my recipe with you!
Haha, sorry about that let down; the whole RA thing gets in the way of alcohol. Yeah, I'll put the recipe up. I was waiting to make sure it didn't totally suck when all was said and done, so I should have it edited in soon.
cool deal! gulp, gulp, gulp!
not that anyone other than baje~! should try it, but the directions would suggest that if it was left out of the fridge, that we would get some C2H5OH in addition to the CO2.
I think we should title this stuff "Slope's Swill" or "To Be Used for Extended Orientation Activities"
;)
You're right Abu, that is why we put it in the fridge. Even if we didn't, it would taste extremely horrible if it were left out for that purpose, and we would do several different procedures in making the mix itself. So it's not an issue.
"not that anyone other than baje~! should try it, but the directions would suggest that if it was left out of the fridge, that we would get some C2H5OH in addition to the CO2."
what is C2H5OH? am i a lab rat? i will add this to my growing list of things i need to brew. also, what kind of yeast did you use? some sort of brewers yeast?
It seems most people use C2H6O but I figured since the OH was out there on the end, I would use C2H5OH to show that. No, not a lab rat, but baje~!, since you are out of the college bubble, you would be free to experiment with such chemical reactions,