Sedge

Recipes 

You won't need to add yeast for carbonation's sake, but you need to adjust the sugars in your recipe to compensate. If you were going for a fermented beverage to ferment out and then force carbonate then you still need that first yeast pitch for fermentation.

__________________
Fermenting: Flanders Red Ale
Conditioning: Blackberry Mead, Altbier, Cardamom Saison
Kegged: Vanilla Bourbon Porter, Belgian Strong Dark

Azharen

Recipes 

So less sugar since it's not going to be consumed by yeast? I was actually thinking of just using Splenda.

jamesjensen1068

Recipes 

So has anyone who did the 5 gallon batch ever bottle this like beer??? What do you have to do different to the recipe to bottle this????

Randar

Recipes 

Well, I made something along these lines tonight. Something close to Yuri's recipe:

4 lbs ginger through the food processor
3.5 lbs sugar
8 or 9 cups water
2 fresh and HOT serrano chili's

made the syrup base and added to 5 gallon corny with water and 2 cups fresh squeezed lemon juice

Tastes awfully good already. Put it under pressure in the fridge to start force carbing it... can't wait!

pdbreen

Recipes 

What are you guys paying for ginger to make this come out at a reasonable cost? Supermarket prices would put put a 4lb batch at ~$15/case. If I use Splenda instead of sugar, that's another $2/case.

I found one online bulk supplier that sells 10lbs/$36 - are there better sources?

Or, does cost just not matter once you taste the results?

__________________
Atomic Dog Brewery

On Deck: Centennial IPA, Dry Irish Stout
P: Cascade Pale Ale
S: (nothing!)
K: (nothing!)
T: Carbed Crystal Light, Root Beer, Vanilla Cream Soda, Tripel IPA, Apfelwein

e^(pi*i) + 1 = 0

dataz722

Recipes 

I found it at a farmers market for under $1 a lb. That is the best I have found.

__________________

pdbreen

Recipes 

Just finished my first batch with the following recipe:

almost 3lbs ginger - not the best quality, next batch should be better
3.5lbs sugar
8oz lemon juice
8 cups water
1 finger tip - last time I use a hand grater for this much grating

Just put it on gas, but first taste is nice & spicy and not too sweet!

__________________
Atomic Dog Brewery

On Deck: Centennial IPA, Dry Irish Stout
P: Cascade Pale Ale
S: (nothing!)
K: (nothing!)
T: Carbed Crystal Light, Root Beer, Vanilla Cream Soda, Tripel IPA, Apfelwein

e^(pi*i) + 1 = 0

Randar

Recipes 

Update to my version:

(also, it cost me less than $10 for 4 lbs of very fresh ginger at the produce market I go to)

I didn't let it settle very long and the first few glasses were VERY cloudy and excessively strong. After sitting for a couple weeks now and getting all the sediment out, it is awesome.

Very good with some spiced rum.

bendavanza

Recipes 

Or Pimm's No. 1 for a Pimm's Cup. Deelisch!

__________________
My brew tree
My RIMS toolbox

ArcaneXor

Recipes 

Making a batch of this (5 oz sugar, 2 oz ginger) right now. Really looking forward to trying it tomorrow.

Edit:yum!

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009

Planned: Falconer's Pale, 7C's Pale, sLambic I, Dortmunder Export, Himmel un Ääd Kölsch #8
Primary: -
Kegged: Zythos Pale, Amber Lager, Cider, German Pils, Chili Smoked Porter, Pumpkinfest, Berliner Weisse w/ Brett #3, Black or Blue EyePA #5 (with Citra), Smooth Jazz Peanut Butter Porter