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Old 02-03-2010, 04:55 PM   #81
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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.


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Old 02-03-2010, 05:07 PM   #82
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Quote:
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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.
So less sugar since it's not going to be consumed by yeast? I was actually thinking of just using Splenda.



 
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Old 02-11-2010, 08:56 PM   #83
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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????

 
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Old 02-24-2010, 10:19 PM   #84
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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!


 
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Old 03-02-2010, 09:16 PM   #85
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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?
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Old 03-02-2010, 09:41 PM   #86
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I found it at a farmers market for under $1 a lb. That is the best I have found.
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Old 03-05-2010, 09:23 PM   #87
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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!
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Old 03-08-2010, 10:32 PM   #88
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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.

 
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Old 03-09-2010, 10:31 PM   #89
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Very good with some spiced rum.
Or Pimm's No. 1 for a Pimm's Cup. Deelisch!
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Old 03-28-2010, 12:08 AM   #90
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Making a batch of this (5 oz sugar, 2 oz ginger) right now. Really looking forward to trying it tomorrow.

Edit:yum!




 
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