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**r2eng** · 11-03-2012, 03:01 AM

Quote:

Originally Posted by fall-line

I'm about to make a batch of this for a party we are hosting next week. Has anyone figured out the best way to scale it up? As mentioned previously, just increasing all the ingredients linearly isn't the right method.

I'm looking to make a 5 gallon batch. Thanks!

The original recipe is for 2.5 gallons.

Linear scaling should work just fine.

rpg · 12-21-2012, 02:57 AM

I've made this 3 times, and I'm carbing up my 4th batch now. If I recall, I usually went with 2.5 cups of ginger for a 2 gallon batch, and that was about right. This time I used slightly less than 4 cups for a 4 gallon batch, and I'm worried it will be a little weak.

Regardless, this is great stuff. My Asian friends all really dig this stuff. Occasionally my American friends who only drink Canada Dry will say "I think your recipe is off and has too much ginger" but most people think it's great.

Nice recipe! Thanks for sharing!

**r2eng** · 12-21-2012, 03:19 AM

Glad you like it!

I am using more ginger, too. Sometimes the ginger is more powerful, sometimes very mild. When it's stronger, my wife complains that it burns her throat. Heck, that's what I am going for!

mdbk · 02-08-2013, 06:41 PM

I gave this a shot. Didn't have any spare kegs so decided to cut back on the water and make a concentrated syrup to add to soda water.

Used 2.5C chopped ginger, 2C brown sugar and 2C tubinado sugar, and 8 C water.
Boiled for 1 hour. Added lemon/lime juice and zest with 10 minutes to go. Cooled and strained the concentrate.

Result: Not too bad. can adjust the intensity and sweetness by controlling the amount of concentrate added. Don;t like using it with the soda water. Loose a good amount of the carbonation getting the syrup and soda adequately mixed.
I think it would have been better kegged than as a concentrate, but the concentrate is still pretty good...and much more versatile. It's really good on ice cream.
When I have a keg open up I will give this another shot.

batchmiami · 03-17-2013, 05:46 AM

i'm having a hard time kegging this- the ginger juice sediment sinks to the bottom and that is what seems to hold all the flavor. if i filter it i lose the flavor and if i leave it in the first few pints are overpowering and thereafter the strong ginger flavor is missing. it seems as though it needs to be agitated or something! any suggestions?

**r2eng** · 03-17-2013, 03:15 PM

It seems you are not extracting enough flavor from the ginger - steep longer, maybe. Maybe increase the temperature of the steep water?

That's where I would start. If the flavor is in the ginger particles, you need to get more of that flavor in the liquid.

mendozer · 03-18-2013, 05:17 AM

you could also "dry hop" with ginger slices in cheesecloth.

Psych · 03-18-2013, 02:21 PM

A tip from my third time making this, and changing the ginger up each time: don't bother just chopping/dicing the ginger, you won't get the same flavor. Shred shred shred until your fingertips bleed, it's so much more flavor that way.

mendozer · 03-18-2013, 06:56 PM

yup that's what I do. Use the food processor with grater setup to make it way easier on yourself

batchmiami · 03-19-2013, 10:34 PM

thanks for the tips guys, do any of you guys use a juicer and use the ginger juice? I tried steeping a huge amount of shredded ginger and it still doesnt seem to have the same flavor as if you combine freshly juiced ginger- I guess I could try to juice the ginger and then steep it to see if I can remove the flavor from the juice. Ahh this is driving me crazy!