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Entry tags:
ginger beer
I've started experimenting with making Ginger Beer. I'll spare you the first recipe, it wasn't poison, but it wasn't a flavor I wish to propogate. The second batch was better, but still needs work. I plan on cutting the lemon juice still further (this recipe is half the original lemon juice!). I also plan on adding more minor flavors for complexity and interest in the flavor. I just haven't figured out which flavors I want to add yet.
Current Formula:
1oz ginger juice (made by grating or juicing fresh ginger root)
1oz lemon juice
3oz simple syrup
10oz cold water
1/16 tsp champagne yeast
simple syrup is made by combining 2 cups sugar & 2 cups water heating until the sugar is disolved in the water.
variations:
1/8 tsp vanilla
1 whole clove
1/8 tsp agave nectar
1/16 tsp cream of tartar
Start with clean 16oz Grolsch-style swing cap bottles (double everything if you happen to have 32oz bottles).
I found working with one ingredient at a time was more simple than trying to combine all the ingredients and portion the mixture into the bottles. So with that in mind, I start with the easiest ingredient.
Make the Simple Syrup and pour 3oz (6 Tbsp) into each bottle
Add 10oz (20Tbsp) cold water to each bottle
Grate fresh ginger into cheesecloth and strain out ginger juice, add 1oz (2Tbsp) to each bottle
Squeeze out fresh lemon juice and strain through cheessecloth, add 1oz (2Tbsp) to each bottle (I'm going to drop this to 1/2oz in the next batch)
Let mixture in bottles cool to room temp
Add yeast, close the bottles, and gently turn bottles over a few times to mix the ingredients
Store in a warm 70-80F, dark place for 2 days (no more or you may have a royal mess to clean up when they explode)
Refrigerate
When serving, be gentle removing the bottles from the fridg and open over the sink with a glass at the ready, two days at room temp can make a lot of pressure.
Current Formula:
1oz ginger juice (made by grating or juicing fresh ginger root)
1oz lemon juice
3oz simple syrup
10oz cold water
1/16 tsp champagne yeast
simple syrup is made by combining 2 cups sugar & 2 cups water heating until the sugar is disolved in the water.
variations:
1/8 tsp vanilla
1 whole clove
1/8 tsp agave nectar
1/16 tsp cream of tartar
Start with clean 16oz Grolsch-style swing cap bottles (double everything if you happen to have 32oz bottles).
I found working with one ingredient at a time was more simple than trying to combine all the ingredients and portion the mixture into the bottles. So with that in mind, I start with the easiest ingredient.
Make the Simple Syrup and pour 3oz (6 Tbsp) into each bottle
Add 10oz (20Tbsp) cold water to each bottle
Grate fresh ginger into cheesecloth and strain out ginger juice, add 1oz (2Tbsp) to each bottle
Squeeze out fresh lemon juice and strain through cheessecloth, add 1oz (2Tbsp) to each bottle (I'm going to drop this to 1/2oz in the next batch)
Let mixture in bottles cool to room temp
Add yeast, close the bottles, and gently turn bottles over a few times to mix the ingredients
Store in a warm 70-80F, dark place for 2 days (no more or you may have a royal mess to clean up when they explode)
Refrigerate
When serving, be gentle removing the bottles from the fridg and open over the sink with a glass at the ready, two days at room temp can make a lot of pressure.