Pasteurizing Ginger Beer

[Zider]

Managed to sell better half on the idea of ginger beer for Xmas.

Used this recipe
http://toriavey.com/toris-kitchen/2013/09/the-old-fashioned-way-homemade-ginger-beer/


Ginger Syrup Ingredients
1 cup granulated sugar
1/2 cup water
2 tbsp grated fresh ginger


Ginger Beer Ingredients
1/8 tsp active dry yeast
Ginger syrup (above)
3 tbsp freshly squeezed lemon juice
7 cups filtered water


Servings: 2 liters

Change was loads more (double) ginger and added zest, (potato peeled skin, washed pith off by scraping in hot water) and juice of one lemon and one clementine.
Added zest after sugar boil by cutting into marmalade like slithers with scissors.

One bottle for kids, one for me. Can pick up the clementine before the ginger burn, good addition.

Will pasteurize kids as soon as any pressure in adults one. Preheat bottles, put in water at 180C (stove top with lid on and eye protection), leave 5 mins then cool.

Pasteurise adults after 5 days.

Will report on any tasting/explosions/accidents

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Also trying to make my own ginger beer plant using this recipe
http://www.burkesbackyard.com.au/fa...od-health-nutrition/ginger-beer/#.WDsjJHcZOwR

Nothing happening so far.

 

[Pappers_]

Sounds yummy! My only advice is to err on the side of under-carbonation, not over, if this is the first time you're stove top pasteurizing. Carbonation and heat warrant caution.

 

[Zider]

yeah, I have big pressure cooker. Will do it with lid on, ( no pressure) to protect.

I should add this is mini batch to get the recipe right.

Also added 1/8 tsp cream tartar as all recipes seem to use it.

Opened the tester, no bubbles at day one. As soon as any fizz will kill it and will open the 'adults 'every day to let the gas out.

Prolly will order the ginger beer plant, looks more kid friendly and low alcohol

 

[Zider]

no bubbles at day one my a$$
i opened bottle 2 at day 2 and sprayed the ceiling .

I am guessing either defective seal or I added more yeast in one bottle than the other.

tasted great but too sweet, ginger could do with doubling again, but is at limit for children, clementine was inspired.

I read somewhere can count yeast grains (20 per bottle I believe), will do that and halve the sugar. will practice with plastic soda bottles.

 

[orangestone]

I’ve got into this whole ginger beer thing now. I was thinking I had to buy a soda stream to make ginger ale but making natural ginger beer is so much better!!!
I’ve done it a few times now and am getting a nice ginger taste as a add more ginger to find the place I like it to be, but am wondering how to get the burning bite to my ginger beer. Is there anyone with a suggestion to help head me in the right direction.

 

[Zider]

How do you add the ginger now? Root I presume but sliced or grated?. Boiled ? Brewed on the ginger?

The way I tried is ok. There is a decent afterburn.

So far I have réalisés lemon peel is a bad addition. It makes the first flavour soapy.

Might keep some lemon juice.

I think ginger zing will always go down a bit. Depends how long you keep it. Just add more.

Re carbing I now leave cap open in fridge. Seal and leave at room temp overnight, rechill and drink same day.

 

[Zider]

Rebrew
Déviation from recipe

Half the sugar
About three medium potato-sized ginger roots peeled. Then grated.
Two clementine juice
Half lemon juice
One clementine zest
1/2 tsp crème tartar

Tastes firery

 

[Zider]

Turned out great taste wise, almost perfect. Could have been a touch sweeter, but added dark sugar lump to dark n stormy and all good. My No 1 issue to fix now is the mouthfeel. It feels very watery and although carbonated, lacks pzaz and flattens fast. Will try glycerol and or malt to build the body up. Don't get why i need to though.

 

[Yooper]

Turned out great taste wise, almost perfect. Could have been a touch sweeter, but added dark sugar lump to dark n stormy and all good. My No 1 issue to fix now is the mouthfeel. It feels very watery and although carbonated, lacks pzaz and flattens fast. Will try glycerol and or malt to build the body up. Don't get why i need to though.

If you want body in the soda, adding maltodextrine to the recipe is key.

Just don't use too much- my son used to make root beer all the time and didn't measure the maltodextrine one time and made root beer Jell-O.

 

[Zider]

OK thank you, I'll give it a go, 2oz per 5gallon? is about 1/2 tsp per litre.

Ginger beer jelly...now thats interesting, could inject the rum into the centre... Dark and stormy jellies...next Xmas maybe.

 

[Zider]

Several dark and stormies later, remade with 10% sugar changed for light malt, got no maltodextrine

increase sugar to 3/4 cup.