keithbeats
Well-Known Member
(No traction in the Beginners Beer Forum from this. What is this officially called? Beer?Cider?Wine?)
This ginger thing is delicious.
I made this recently and had my first bottle last week. I drank one 16oz bottle and it gave me a good buzz!
The taste was mildly sweet as the carbing sugars havent all been processed by the yeast, I liked that characteristic btw.
The flavor was slightly tangy from the lemon/lime
There was a nice caramel taste most likely from the brown sugar and a awesomely strong ginger bite at the finish. The carbonation at this point is mild, no head to be seen but certainly carbonation especially in mouth feel. To be honest there is also a little bitterness but the sugar is enough to mask it fairly well. I will do this again exactly the same. My French friends and I had a crepe party and we shared this together with the crepes and it was fantastic!
Sante!
Using a large kettle.
Ingredients:
1. 2.5 lb ginger (shredded in food processor)
2. 3 lb. sugar
3. 1.5 lb brown sugar
4. 1 lemon 1 lime
5. champagne yeast
Instructions:
1. boil 2 gallons water
2. add ginger
3. cut lemon/lime in half, squeeze into boil then add the halves into the boil
4. add 3lb white sugar and 1lb brown sugar. Stir.
5. boil 10 minutes then take off burner and add 1 gallon cool water
6. cool kettle in sink by adding ice and water into the sink.
7. when temperature reaches 100F, pour into 5 gallon carboy
8. add champagne yeast
9. top up with cool water just to the line where the carboy starts to curve.
10. after 1 week add .5lb brown sugar (mixed with 1 cup boiled water) to reactivate yeast.
11. at 2nd week fill 24 oz bottles (I used flip-tops) with 1.5oz sugar mixed with 1 oz boiled water
12. fill with ginger brew
13. wait one week for bottle to carbonate then refrigerate
14. drink when cold!
ENJOY!
This ginger thing is delicious.
I made this recently and had my first bottle last week. I drank one 16oz bottle and it gave me a good buzz!
The taste was mildly sweet as the carbing sugars havent all been processed by the yeast, I liked that characteristic btw.
The flavor was slightly tangy from the lemon/lime
There was a nice caramel taste most likely from the brown sugar and a awesomely strong ginger bite at the finish. The carbonation at this point is mild, no head to be seen but certainly carbonation especially in mouth feel. To be honest there is also a little bitterness but the sugar is enough to mask it fairly well. I will do this again exactly the same. My French friends and I had a crepe party and we shared this together with the crepes and it was fantastic!
Sante!
Using a large kettle.
Ingredients:
1. 2.5 lb ginger (shredded in food processor)
2. 3 lb. sugar
3. 1.5 lb brown sugar
4. 1 lemon 1 lime
5. champagne yeast
Instructions:
1. boil 2 gallons water
2. add ginger
3. cut lemon/lime in half, squeeze into boil then add the halves into the boil
4. add 3lb white sugar and 1lb brown sugar. Stir.
5. boil 10 minutes then take off burner and add 1 gallon cool water
6. cool kettle in sink by adding ice and water into the sink.
7. when temperature reaches 100F, pour into 5 gallon carboy
8. add champagne yeast
9. top up with cool water just to the line where the carboy starts to curve.
10. after 1 week add .5lb brown sugar (mixed with 1 cup boiled water) to reactivate yeast.
11. at 2nd week fill 24 oz bottles (I used flip-tops) with 1.5oz sugar mixed with 1 oz boiled water
12. fill with ginger brew
13. wait one week for bottle to carbonate then refrigerate
14. drink when cold!
ENJOY!
