Ginger Beer Recipe Remix


| 12/24/2013 10:05:00 AM


Tags: ginger beer, ginger bug, office projects,

Who knew that making a soda so delicious was so darn easy?! This office experiment is our most rewarding yet. I mean, Marlin is cool with his aquaponic system and all, but I definitely don’t want to drink fish water. (See "Office Trials: Aquaponic System.") Our ginger beer is so refreshing, surprisingly effervescent and just plain awesome! So you’d like to know how to make it yourself, right? Well, I will gladly share the steps and recipe with you.

It all started with a little ginger bug. I wanted to make the ginger beer from scratch which means I had to make the yeast or “live” part of the soda. In researching the ginger bug I came across an article from 1981 by none other than MOTHER EARTH NEWS about how to create your own! Always a trusty source.

The following recipe and instructions were loosely based around the article, but I made a few changes to make it my own. You can do the same!

Start a Ginger Bug

1½ cups filtered water
3 teaspoons finely chopped ginger root
3 teaspoons organic raw sugar
1 wide-mouth quart jar
Cheesecloth or coffee filter
Rubberband

Starting your ginger bug is ridiculously easy. Combine filtered water, finely chopped ginger root and organic sugar together in the quart jar. Stir until sugar has dissolved. Place cheesecloth or coffee filter over top of jar and secure with rubber band around mouth of jar. This allows the ginger bug to breathe, but keeps out any unwanted debris or creatures!

dreamon
1/30/2014 10:31:56 AM

you do not need to release pressure once in the fridge. The tea strainer didn't do a good enough job with the yeast sediment. Cheesecloth in the strainer worked much better but still isn't quite good enough.


dreamon
1/30/2014 10:27:35 AM

I have tried this a few different times now. The first time I made it exactly as written. I got a nice strong ginger beer, close to a Jamaican ginger beer...so pretty strong on the ginger flavor. That means I liked it and my husband did not.The next time I did a couple things. First I cut the ginger in half, which got a flavor closer to a commercial ginger ale, so hubby liked that one better.Also instead of adding ginger and sugar a little at a time every day I dumped all 8 days worth of ginger in at once and added the sugar a little at a time. it worked fine. This last and third time I dumped all 8 days worth of ginger and sugar in at a time and just waited. That also worked fine. So....the story here is that the care and feeding of the ginger bug need not be nearly the daily care made out to be here. I did use the ferment from the first batch to keep it going. my only remaining problem is that being a one ferment process (even trying to pour off carefully to keep the sediment in the bottom) once I got to the bottling stage I get a lot of yeast ferment that ends up in the bottom of the bottles at the end. this next batch I am going to try racking it off like a wine or cider with a second "sitting" to try and get the cloudy yeast to settle out of it.


texaswalker007
1/9/2014 11:36:02 AM

Do you have to keep releasing the pressure after you put them in the fridge? I can see this as something I would forget to do.


linda
1/6/2014 3:54:42 PM

I forgot to add that I also strain (with a small tea strainer) the mixture before bottling :)


linda
1/6/2014 3:51:59 PM

GINGER BEER RECIPE: (no Bug(plant) required, tastes the same.) This quantity will yield about 6 x 750ml bottles. 1 teaspoon dried yeast granules (ACTIVE plain dried yeast-not breadmaker sort of yeast) 2 teaspoon sugar 1/2 cup warm (tap) water 2 cups sugar 1 tablespoon ground ginger 1 tablespoon freshly squeezed Lemon Juice & the grated Zest 1 teaspoon tartaric acid Some grated fresh ginger (optional) 2 litres of hot water (not boiling) 2 litres of cold water Stir first three ingredients in glass and leave to stand in warm place Measure and mix the remaining sugar, ginger, lemon juice/zest and tartaric acid in a clean bucket/container. Pour over the hot water and stir to dissolve the sugar. Add the cold water to cool down the mixture. Leave until lukewarm, then add and stir in the yeast mixture. Place lid or cover over bucket/container and leave for 24-36 hours. Then pour into plastic bottles, like you might make home Brew in. The advantage of plastic re-usable bottles is you have no worry about them exploding. Allow 2-3 inch head space at the top of the bottle to allow for easier opening (gasses). Leave in a dark cupboard for 3-5 days before drinking. I normally double this recipe & wait just over a week to drink it.


bryan peretto
1/6/2014 9:21:45 AM

Louis is absolutely correct- white sugar will most definitely ferment and turn into alcohol. Yeast are a finicky thing- if you put straight white sugar in water and simply add yeast- it *may* not ferment or ferment completely because yeast also need other nutrients/elements to function at their best. They also prefer other types of sugar (say, maltose) to plain sugar (sucrose). But given the right environment, it'll certainly turn to alcohol. (- Brewer with 14 yrs experience)


nb12345
1/6/2014 9:02:51 AM

If you are worried about the glass, many brew shops have high quality plastic bottles that can handle the pressure. They can e reused as well, I use them for cider.


nb12345
1/6/2014 9:01:03 AM

It is considered a very low alcoholic drink, safe for children to drink. There are many drinks on the market (energy drinks etc) that have a small amount of alcohol in them, though they are sold in convenience stores without issue.


louis
12/29/2013 3:41:08 PM

Jennifer, your friend is misleading you. Any sugar, white, raw, brown, powdered, will convert to alcohol.


jennifer
12/28/2013 11:35:35 PM

I just read your ginger beer recipe and want to say that using raw sugar will make the beer alcoholic. From past experience I used raw sugar and wondered why I felt tipsy while drinking our first batch with the family. When I related my experience with a work colleague, who I found out makes his own home brew. He informed me that by using raw sugar, this makes the home made ginger beer, lemonade etc. alcoholic. He said, only use white sugar when making ginger beer for the family. Hope this info helps


lperkins
12/24/2013 10:30:33 AM

I had a sample of Ashley's Ginger Beer and it was delicious! This process looks to be very easy, and I will be trying my own version soon. Thanks for sharing the recipe!





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