Homemade Ginger Beer Recipe??!
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Answers: Do you know any good ginger beer recipes??
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Ginger Beer
Ingredients:
1 oz. piece fresh ginger root, peeled and crushed
Peel of a medium lime
1/3 cup fresh strained lime juice
1/2 cup sugar
3 3/4 cups boiling water
1 tsp. active dry yeast
1/4 cup lukewarm water (110-115F)
Starting one week ahead, combine the ginger, lime peel, lime juice, and sugar in a large bowl, and pour a boiling water over. Stir until the sugar dissolves completely, and let the mixture cool to room temperature.
In a small bowl or cup, sprinkle the yeast over the lukewarm water. Let stand for 2-3 minutes, then stir to dissolve the yeast completely. Set this small bowl in a warm, draft-free place for about 5 minutes, or until the mixture begins to bubble and almost double in volume. If no bubbles develop, discard the mixture and repeat the process with fresh yeast.
Add the yeast to the ginger mixture and stir thoroughly.
Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft-free place. Let the mixture ferment for a week, stirring every other day. After a week, it will be mildly carbonated.
Strain the ginger beer through a finesieve and using a funnel, pour the liquid into a 1-quart glass or ceramic bottle and cork it tightly.
Let the beer ferment at room temperature for an additional 3-4 days, then refrigerate until thoroughly chilled.
Serve the ginger beer in chilled tumblers, with or without ice cubes.
hope this helps. good luck and enjoy.
450g (1lb) Sugar
4.5lt (8 pints) Water
1 Lemon
40g (1?oz) Root Ginger
25g (1 oz) Cream of Tartar
25g (1 oz) Brewers or Wine Yeast
Bruise the ginger (wrap in a clean cloth - hit with hammer) to release flavour.
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the ginger, lemon rind and cream of tartar into a bucket or large bowl.
Pour over the boiling water, add the lemon juice and stir well.
Allow to cool to about 21°C (70°F), remove a little of the liquid and mix with the yeast, stir the yeast mixture into the liquid.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave in a warm place 21°C (70°F) for 24 hours.
Strain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment).
Pour the ginger beer into strong bottles and cork.
Secure the corks with wire, leaving a little play (for possible expansion)
Store the bottle in a cool dark place.
If the corks begin to rise, release the wire slightly and re-secure.
The beer should be ready to drink after 2 - 3 days.
Tudor Recipe for Ginger Beer
Ingredients-
1 (0.6 ounce) cake compressed fresh yeast
2 teaspoons castor sugar or superfine sugar
2 teaspoons ground ginger
2 cups cold water
7 teaspoons castor sugar or superfine sugar, divided
7 teaspoons ground ginger, divided
3 3/4 cups white sugar
5 cups boiling water
12 1/2 cups cold water
1/2 cup strained fresh lemon juice
Preparation-
In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days.
Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger.
On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carbuoy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later.
Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice.
Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy.
Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.
5 pounds ginger root - chopped
2 tablespoons Jamaican allspice powder
1 teaspoon ground nutmeg
2 pounds dark brown sugar
1 gallon corn syrup
5 gallons cold water.
2 packages active brewer's yeast
Put one gallon water in a large cook pot.
Add all the ingredients except the yeast
Bring to a boil. Reduce heat, cover and simmer for 2 hours.
Turn off heat and allow to cool. Strain and discard solids. Reserve liquid.
Add 4 gallons of water to a fermentation tank. Add the flavoring mix and yeast.
Allow to ferment. Filter and bottle.