user 115818
Well-Known Member
- Joined
- Apr 2, 2012
- Messages
- 62
- Reaction score
- 6
1 Barter Ginger Beer
Preparation Time: 2 days
Yield: 2L
Ingredients
1 large piece of fresh ginger (1 cup), matchsticked
1 lime
1.5 packed cups dark brown sugar
2 L water
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp fennel seed
⅓ cup raisins
⅛ tsp vanilla extract
¼ tsp Nottingham ale yeast
Preparation
1. Combine cinnamon, nutmeg, allspice, fennel seed, raisins, lime zest, and 3 cups water in pot.
2. Add 1 cup water to a 2 cup measuring cup, then add matchsticked ginger until water reaches the 2 cup mark. Add the ginger and the additional cup of water to the pot.
3. Bring water to a boil and add brown sugar, stirring to prevent it from burning or boiling over. Once the pot boils, remove from heat and cover.
4. Combine 1 cup warm water (<90ºF) and ¼ tsp yeast in cup.
5. Wait 1 hour.
6. Transfer contents of pot to a pitcher (with lid) and add 3/4 juice of lime and vanilla extract.
7. Add 3 cups cold water.
8. Allow contents of pitcher to cool to <90ºF and add yeast starter.
9. Cover pitcher and allow it to rest overnight at room temperature.
10. Strain out the solids and transfer the ginger beer into an empty, clean, 2L soda bottle. There should be about 2” of air at the top of the bottle.
11. Squeeze most of the air out of the bottle and cap tightly.
12. Place bottle in warm, dark place(70-90º F), allowing the yeast to carbonate the bottle. Check the bottle after no more than 8 hours.
13. When bottle is thoroughly hard, place bottle into the refrigerator overnight to halt the activity of the yeast. Caution: If left at room temperature, the bottle may explode from excess CO2.
When bottle is cold, the ginger beer is ready to drink. Open bottle slowly to prevent a foam geyser.
Notes: Less sugar will produce a crisper, dryer ginger beer but I'd stay in the 2/3 cup to 1 1/2 cup range. More ginger will produce a stronger ginger beer but I wouldn't go more than 2 cups ginger. It might be my imagination but I feel like, after a week or so in the fridge, the ginger flavor backs off a bit and the citrus flavor becomes more pronounced. I often let a couple fennel seeds and raisins make it into the bottle, they're a tasty surprise in my glass. Original gravity 1.0523 but bottle will carbonate before it registers a change in ABV, therefore the ginger beer is <1% ABV.
No Strings Ginger Ale
Preparation Time: 2 days
Yield: 2L
Ingredients
Everything you strained out of the 1 Barter Ginger Beer before bottling
1 lemon (juice)
1 cup cane sugar
2 L water
Preparation
1. Once you've bottled your ginger beer, dump everything you strained out back into the pitcher.
2. Add lemon juice, sugar, and water. Stir thoroughly.
3. Repeat steps 9-13 above.
Preparation Time: 2 days
Yield: 2L
Ingredients
1 large piece of fresh ginger (1 cup), matchsticked
1 lime
1.5 packed cups dark brown sugar
2 L water
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp fennel seed
⅓ cup raisins
⅛ tsp vanilla extract
¼ tsp Nottingham ale yeast
Preparation
1. Combine cinnamon, nutmeg, allspice, fennel seed, raisins, lime zest, and 3 cups water in pot.
2. Add 1 cup water to a 2 cup measuring cup, then add matchsticked ginger until water reaches the 2 cup mark. Add the ginger and the additional cup of water to the pot.
3. Bring water to a boil and add brown sugar, stirring to prevent it from burning or boiling over. Once the pot boils, remove from heat and cover.
4. Combine 1 cup warm water (<90ºF) and ¼ tsp yeast in cup.
5. Wait 1 hour.
6. Transfer contents of pot to a pitcher (with lid) and add 3/4 juice of lime and vanilla extract.
7. Add 3 cups cold water.
8. Allow contents of pitcher to cool to <90ºF and add yeast starter.
9. Cover pitcher and allow it to rest overnight at room temperature.
10. Strain out the solids and transfer the ginger beer into an empty, clean, 2L soda bottle. There should be about 2” of air at the top of the bottle.
11. Squeeze most of the air out of the bottle and cap tightly.
12. Place bottle in warm, dark place(70-90º F), allowing the yeast to carbonate the bottle. Check the bottle after no more than 8 hours.
13. When bottle is thoroughly hard, place bottle into the refrigerator overnight to halt the activity of the yeast. Caution: If left at room temperature, the bottle may explode from excess CO2.
When bottle is cold, the ginger beer is ready to drink. Open bottle slowly to prevent a foam geyser.
Notes: Less sugar will produce a crisper, dryer ginger beer but I'd stay in the 2/3 cup to 1 1/2 cup range. More ginger will produce a stronger ginger beer but I wouldn't go more than 2 cups ginger. It might be my imagination but I feel like, after a week or so in the fridge, the ginger flavor backs off a bit and the citrus flavor becomes more pronounced. I often let a couple fennel seeds and raisins make it into the bottle, they're a tasty surprise in my glass. Original gravity 1.0523 but bottle will carbonate before it registers a change in ABV, therefore the ginger beer is <1% ABV.
No Strings Ginger Ale
Preparation Time: 2 days
Yield: 2L
Ingredients
Everything you strained out of the 1 Barter Ginger Beer before bottling
1 lemon (juice)
1 cup cane sugar
2 L water
Preparation
1. Once you've bottled your ginger beer, dump everything you strained out back into the pitcher.
2. Add lemon juice, sugar, and water. Stir thoroughly.
3. Repeat steps 9-13 above.