Navigation
User login
rs.n links
Who's online
There are currently 1 user and 3 guests online.
Online users
- tgl
Current Conditions As Well
Soda Batch #1: Ginger Ale
2009DEC03
3oz ginger root
4T lemon juice
3T orange juice
3/4cup cane sugar (~half turbinado "raw", ~half white)
4 1/2 quarts water
60min:
Combined chopped ginger root, juices, sugar, and 1.5 quarts water. Brought to boil and simmered.
0min:
Added 3 quarts water.
Activated 1 package Red Star Champagne Yeast in 1/4cup 105F water.
Pitched yeast.
8 16oz. bottles
(source)
Other recipes call for Cream of Tartar. It also sounds like it needs to be refrigerated after 24 hours to arrest the yeast. The ginger flavor fades within two weeks.
Better start making Presbyterians immediately.
I bought myself some Goya ginger beer this week, to comfort me while I was sick, and I noticed that its ingredient list includes capsicum. Could one get a similar spiciness by using cayenne pepper?
Two weeks is not much of a shelf life.
Wow. I never noticed the ingredient list on Goya. That explains so much.
The two weeks came from one blog post on Jamaican-style Ginger Beer. We'll see how this batch fairs.
The first bottle, today, was good. Already plenty fizzy. I'm using EZ Cap flip-top bottles for the first time. They're pricy ($30 for 12 16oz. bottles), but very convenient.
I'm a bit nervous about arresting the yeast. I don't want to devote much refrigerator space, but I don't want to make a boozy Ginger Ale.
That, and it's a pain bleeding off the excess carbonation from the bottles. I've done that once or twice when I over-primed. No fun at all.
L: Oops. Failed to reply to the post I was replying to. Re refigeration, and the danger of a too-boozy beverage.