Originally Posted by duganderson
I found a recipe that involved boiling water, adding grated ginger (and lemon) and sugar, taking it off the heat and letting it sit for an hour. Then bottling it.
Now I have a carbonating system.
A few questions....
1. How much ginger do you use? Can you just leave the skin on and put it in the food processor?
I can only answer #1 and I have only ever made ginger beer WITH alcohol, but what I do is:
1. Wash the ginger root.
2. Peel some of the dirtier parts of the rind, but don't worry too much about getting everything off. I used to worry more about getting every little bit peeled off, but I have seen no difference in quality with leaving some/most on.
3. Slice the root into thin chunks and run them through the blender with hot water until all your root is completely pureed. Sometimes there are a few chunks that never want to blend out, so I pour the puree off and hit the chunks again with the blender.
4. Heat the puree until close to boiling and let it steep for 5-10min. Then strain through a course strainer, collecting the liquid in a fermenter(or whatever vessel you are mixing in). I like to allow the pulp to give up as much liquid as possible by giving it a good press with a large spoon from time to time.
5. I will also augment my ginger beer with dried ginger powder. I have seen some recipes using just the dried form and I think it provides an extra kick to the fresh form.
Hope this helps a little.