HOMEMADE GINGER BEER
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There's no sterilization needed, and this method is forgiving - you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you've ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That's it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark 'n' stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.
Provided by Toby Cecchini
Categories non-alcoholic drinks
Number Of Ingredients 6
Steps:
- Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
- In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
- After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 32 grams
HOMEMADE GINGER BEER
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
Provided by Esther Clark
Categories Drink
Time 25m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
- Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
- Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
Nutrition Facts : Calories 119 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein, Sodium 0.09 milligram of sodium
HOMEBREW GINGER BEER
I've developed this recipe over a long period of time, but it's all flexible... start with this recipe, and develop it on your own. Variations abound. NOTE: I always make this recipe in 2 Litre plastic water bottles. Some people say you shouldn't do this, but I have no idea why - always works perfectly for me.
Provided by FusionCat
Categories Beverages
Time P3DT1h
Yield 2 Litres, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit.
- Boil about 2 litres of water.
- Peel the ginger root and cut into smaller pieces.
- When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later.
- Boil for 30 minutes. Then remove ginger root and cloves.
- Dissolve 3/4 - 1 cup of sugar in the brew.
- Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it.
- Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches.
- Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate.
- Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator.
- When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun.
- If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!
GINGER BEER
Steps:
- Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.
- To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.
GINGER BEER
The commercial brand in South Africa is Stoney, but this is the easiest thing to make for literally pennies. Compared with the purchased product. I would drink my home brewed beer any day!
Provided by Bokenpop aka Mad
Categories Beverages
Time P1DT12h5m
Yield 2 gallons
Number Of Ingredients 6
Steps:
- Bring the water to a boil and add ginger, sugar and cream of tartar, if using.
- Allow to cool to body temperature then add the yeast and raisins.
- Place in a container with lid and leave undisturbed for 36 hours.
- Strain through sieve or cheesecloth and bottle.
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