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GingerBeer

Ported from the old projects wiki - last edit August 21, 2009

Timtom's Genuine Ginger Beer

Ever since we came back from Australia did I want to make my very own ginger beer. So I went hunting the web, and started with this recipe (dead link), then went on experimenting. Here's where it got me.

Batch 1

  • 1 chunk of ginger, grated (yields approx 2 table spoons)
  • 1/2 lemon, juice
  • 3/4 cup sugar
  • 2 liter hot water
  • 1/2 teaspoon dried yeast

Put the sugar, lemon juice and grated ginger into a big pitcher, fill with boiling water, stir well, let cool and leave in the fridge for 1 day to infuse the ginger. The next day, transfer the contents of the pitcher to a big 2 liter PET bottle, using a funnel and a small colander to filter out the ginger bits. Add the yeast, close the bottle and put it in a warm place. Setting it on the balcony under the sun worked quite well... After 24 to 48 hours, the beer should be ready. You can tell if it's ready by trying to squeeze the bottle. If it's very firm, the beer is ready. In july under full sun, 24h are enough. It might take longer with colder weather. Put the bottle in the fridge for at least 24h to stop the yeast. Enjoy.

Protocol: Ginger mixture on 2008-07-04, fermentation started on 2008-07-05, refrigerated on 2008-07-06, tested the same evening.

Results: very good!

Batch 2

Idem, with a full cup of sugar

Protocol: Ginger mixture on 2008-07-08, fermentation started on 2008-07-09, refrigerated on 2008-07-10, tested 2008-07-11.

Results: good, but less gaz (maybe because the day I left the bottle outside was colder than the first one?)

Batch 3

Idem, but I forgot the bottle on the balcony for 2 full days... Scary amount of pressure inside the bottle, had to let it go very slowly. Leaving the yeast too long gave it a sour, alcoolish taste. We only drank a glass or two before discarding it... :-( (June 2009)

Batch 4

This time, I wanted to try another recipe, using Cream of Tartar, especially bought last winter during a trip to Canada. Adapted from this recipe.

  • 2 tbsp Fresh ginger
  • 1 Lemon
  • 1/2 tsp Cream of tartar
  • 1 cup Sugar
  • 2 l Boiling water
  • 1 tbsp Yeast

Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it.

Results: baaaad. Strong yeast taste. I think I was supposed to remove the yeast at some point, but the baker's yeast I'm using sinks to the bottom of the pitcher, so I cannot skim it. Might be worth trying with another sort of yeast, maybe brewer's. (July 2009)

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Page last modified on April 10, 2016, at 21:33 EST