I've made this twice now and have a question. Are there different kinds of ginger? I was hoping this would turn out like the commercial ginger beer that I've tried, but both times it was much more mild.
The first time I made it, I used 1.5 oz of ginger as in the original recipe. I chopped it up with a food processor. This one hardly had any ginger flavor, and no "bite". It wasn't a bad lemon soda though...
Yesterday I made it again, with the same ginger. This time I used double the ginger (3 oz), and grated it with a microplane, creating a very fine mush. This one has a hint of a gingery bite, but nowhere near what I remember from the commercial ginger beer that I've tried.
So are there different types of ginger, and I got the kind that isn't spicy? How do I know what ginger to buy?
I made Yuris' basic 5 gallon recipie but with 4 pounds of ginger grated in the food processor, 3.5 pounds of sugar, 9 lemons and water to top off. Needless to say, I really like the ginger bite. I'm enjoying a glass this morning with some Gosslings Rum and I am one happy lad. One VERY happy lad.
PTN
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I made Yuris' basic 5 gallon recipie but with 4 pounds of ginger grated in the food processor, 3.5 pounds of sugar, 9 lemons and water to top off. Needless to say, I really like the ginger bite. I'm enjoying a glass this morning with some Gosslings Rum and I am one happy lad. One VERY happy lad.
PTN
Ok, so you're using between 6 and 7 ounces of ginger per 2 liters of soda, which is still twice what I last made (And quadruple AB's original recipe).
Next time, I just need MORE ginger. I already have the rum waiting.
Is everybody putting this in PET bottles? I don't want to spend more money to get more bottles. Can I use a Cleaned/Sanitized 2L bottle, say a pepsi bottle, or will I have problems since it's been opened?
I've made this twice now and have a question. Are there different kinds of ginger? I was hoping this would turn out like the commercial ginger beer that I've tried, but both times it was much more mild.
The first time I made it, I used 1.5 oz of ginger as in the original recipe. I chopped it up with a food processor. This one hardly had any ginger flavor, and no "bite". It wasn't a bad lemon soda though...
Yesterday I made it again, with the same ginger. This time I used double the ginger (3 oz), and grated it with a microplane, creating a very fine mush. This one has a hint of a gingery bite, but nowhere near what I remember from the commercial ginger beer that I've tried.
So are there different types of ginger, and I got the kind that isn't spicy? How do I know what ginger to buy?
Thanks,
-S
There is only one type of ginger as far as I know, but as ginger gets older it loses its spiciness. So make sure you have relatively fresh ginger or you will need to use more of it to get the same flavor. Fresh ginger should be really juicy when you cut it up.
Alton Brown has never let me down with a recipe, from pan seared ribeye, to prime rib (both of which I highly recommend doing, awesome!). This, however, was fair only, I enjoyed it, but like a lot of other people I like it a bit spicier. I do a cup of sugar, about 4 tablespoons of grated ginger, 1/8 teaspoon of yeast and the juice of one lemon. All of it goes in a two liter bottle with some water and sits for 48 hours. I don't know if it is leaving the ginger in the bottle, and allowing the flavors to "marry" a little better? I think next batch I will try the Alton Brown recipe, with the extra sugar, lemon juice and ginger. I do not mind having a little chunk of ginger in my ginger ale, but my wife and daughter do not like it. So it may be worthwhile to make a ginger simple syrup first?
Seriously though try the pan seared rib eye, that has become my favorite way to cook any steak, tastes so good.
yum!
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