37 replies to this topic

[slkinsey]

This is the recipe aonis appears to be using.

[cdh]

If that's the recipe, then the "bug" is the starter. Either use it, or stick it in the fridge.

[aonis]

This is the recipe aonis appears to be using.

slkinsey.....that is my recipe.

CDH -

I want to make ginger beer as a beginning that will eventually lead to beer and other things. Have you done much fermenting yourself?

[cdh]

  I want to make ginger beer as a beginning that will eventually lead to beer and other things.  Have you done much fermenting yourself?

Yup... click here.

[Tom Gengo]

Good grief I hope this becomes a trend! I went all over stupid tinytown and the vicinity last week looking for ginger ale made with suagr- I had a craving and nausea and I would have paid dearly- I couldn't find ANY! I ended up with a coffee soda- definitely not the same animal.

Hey Rebecca,

Looks like I am not the only insomniac around here. My repiratory system is excommunicating the rest of my body so I can not sleep at night. Regarding the ginger ale, just make your own :) It is not terribly difficult, but do follow the directions or you could create a "ginger ale bomb" and cleaning up would be tedious. Check out this link:

http://biology.clc.u...ger_Ale_Ag0.htm

[Rebecca263]

I made gignerale! Well, honestly, it was more of a gingerbeer- very heady, and slightly alcoholic, I think. It came out too strong in flavor by far for my taste, but it certainly worked on my nausea!

[FrogPrincesse]

I made my first ginger beer this weekend at a cooking/mixology class. The recipe and process are quite similar to what Jeffrey Morgenthaler posted on his blog here. Some differences: we used lavender to infuse the simple syrup. The ginger juice was rendered using a Vitamix. We also added some spices: coriander, celery, and fennel.

The stained mixture was fermented for two days with Champagne yeast. It is now very midly bubbly. I wished we had done one version without the spices because they are a little strong and it would be good to try the ginger beer in its own.

I tried it in a Dark and Stormy tonight with black strap rum.



The ginger recipe needs some tweaking but seems very promising. I would also like to try a non-fermented ginger beer for comparison purposes to see if it's worth going through all the trouble (it's quite a bit of work for the fermented version).

[CharlieHorse]

I made my first ginger beer this weekend at a cooking/mixology class. The recipe and process are quite similar to what Jeffrey Morgenthaler posted on his blog here. Some differences: we used lavender to infuse the simple syrup. The ginger juice was rendered using a Vitamix. We also added some spices: coriander, celery, and fennel.

The stained mixture was fermented for two days with Champagne yeast. It is now very midly bubbly. I wished we had done one version without the spices because they are a little strong and it would be good to try the ginger beer in its own.

I tried it in a Dark and Stormy tonight with black strap rum.



The ginger recipe needs some tweaking but seems very promising. I would also like to try a non-fermented ginger beer for comparison purposes to see if it's worth going through all the trouble (it's quite a bit of work for the fermented version).

Not revive an old thread, but this is exactly the recipe that I use. One of the advantages of the champagne yeast is that it's pretty cheap (I think that I paid $.99 a packet) and stores in the freezer. When I make up a batch, I make about 4 liters at a time and it stores quite well in the fridge. I generally use the PET bottles that are sold for the Mr. Beer kits (I don't think that I put actual beer in them) and they're flexible enough that I don't have to worry about bottle bombs.