I'm not sure when it started... probably 8 years ago when I had some house brand Trader Joe's ginger beer. Until recently I had forgotten how much I loved the stuff. Then I ran across a recipe to make home made ginger ale. Talk about a slippery slope.
After trying a few batches of yeast-carbonated ginger beer, I built a carbonator to avoid exploding bottles in my housemate's kitchen.
I would like to know if there is a way to adapt old recipes from the turn of the century that require some fermentation so they could be produced using force carbonation instead of carbonating using yeast or a GBP?
Some examples can be found in "A treatise on beverages, or, The complete practical bottler" starting at page 801. The book also contains many other recipes for a wide variety of beverages that might be of interest to some of the folks here.
You can read or download the book for free at: http://www.archive.org/details/treat...vera00sulzrich
(links on the left side.)
So I would guess it would be necessary to ferment for the time given, then filter, chill, and force carbonate? Anyone have any suggestions on that?
Would love to get that same flavor that our great grandfathers had back in the day.
Thanks for any suggestions,