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Ginger beer

Discussion in 'The Homestead Kitchen - Recipes Etc' started by CrealCritter, Feb 15, 2019.

  1. Feb 18, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 3 - nice peacefully top ferment going on in there. The bug yeast seems happy chewing though the sugars and producing co2 & alcohol in its wake.
    IMG_20190218_091359841.jpg

    There is a fair amount of sediment (trub) dropping to the bottom already, which is good.
    IMG_20190218_091411188.jpg

    No visual evidence of any secondary infection. Sanitation is #1 rule of thumb when fermenting. So far so good, fingers continue to remain crossed.
     
    Last edited: Feb 18, 2019
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  2. Feb 19, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 4 - just beginning to die down. Trub is getting deeper in the bottom, which is good. No visual signs of secondary infection. So far so good. Looking forward to drinking some, I'll most likely bottle Friday. Then I can have a taste test of flat beer.
    IMG_20190219_085211774.jpg
     
    Last edited: Feb 19, 2019
  3. Feb 19, 2019
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    Cool process! Hope it turns out really tasty!
     
  4. Feb 19, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    It is kind of a cool process to go from ginger root to fermented drink.

    1lb Fresh organic ginger root
    IMG_20190215_152435395.jpg

    Ginger root shredded with food processor
    IMG_20190215_153032622.jpg

    Boil ginger root & 4 1/2 cups white sugar in 1 gallon water for 30 minutes. Allow to cool.
    IMG_20190215_153245954.jpg

    Add juice of 1 1/2 fresh lemon to pot through strainer.
    IMG_20190215_154533135.jpg

    Pour into carboy through strainer, add 2 gallons water. Shake carboy for 5 minutes to airrate. Add 3 cups strained ginger bug juice. Install bung and airlock. Sit in a dark place that will see no sunlight. Don't touch, cross fingers and let it do what its going to do.
    IMG_20190215_162658411.jpg
     
    Last edited: Feb 19, 2019
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  5. Feb 19, 2019
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    I've never had ginger beer but I am a big fan of ginger flavor...maybe I'll try to find some somewhere and give it a try. :)
     
  6. Feb 19, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    If all goes well I would offer to send you a bottle in the mail. But I'm pretty sure with all the shaking during transport it would most likely explode (natural ferment is way different than dead co2 gas injected store bought sodas).

    You could make your own in a smaller batch maybe 1 gallon. Just need to start a bug. Then some no rinse steriler, good glass jug, bung and air lock. I would be more than willing to answer any questions you may have based on my limited experience.
     
  7. Feb 19, 2019
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    Nice of you to think of it - but I'm with you in believing it would not survive transport!

    I might give brewing a try - but in the interim I could probably find it locally. Probably nothing like home brewed but it might be worth a chance. :)

    Just did a quick search and my local grocery store carries both a non-alcoholic and an alcoholic variety! Who knew?
     
  8. Feb 19, 2019
    sumi

    sumi Sustainability Master Administrator

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  9. Feb 19, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Raisins are cheating... They float to the top when the ferment has finished. Ever wondered why they are called raisins? Now you know :oops:
     
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  10. Feb 20, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Day 5 - some notable condensation forming inside the carboy. This is totally expected and means there is alcohol present. Alcohol floats on top of water, where the top feeding bug yeast is present. As the bug yeast produces co2 there is a tiny amount of alcohol within the gas. As the gas hits the side of the carboy, the alcohol collects as a vapor. gravity will cause it to run back down into the beer.

    If you look right below the bubbles there is a line of alcohol, might be hard to see in this picture though. Again no visual signs of secondary infection and no off smell when I sniffed the air lock. So far so good :)

    IMG_20190220_090150258.jpg
     
    Last edited: Feb 20, 2019
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