What's the recipe for home made ginger beer?!
What's the recipe for home made ginger beer?
People used to pass on to others the residue of the stuff they made it with so that they could make some ginger beer too. I think yeast played a part.
Answers:
Servings: Makes approximately 3 litres
Level of difficulty: Easy
Preparation Time: 20 minutes, plus 24 hours standing
Cooking Time: 10 minutes
Ingredients
1 lemon, skin and pith removed, flesh sliced
560g caster sugar
15g root ginger, bruised
2 tsp cream of tartar
2.5 litres boiling water
1/2 tbsp brewers Yeast
Method
1. Place the sliced lemon, sugar, ginger and cream of tartar in a bowl and pour in the boiling water.
2. Leave on one side, until it has cooled down to lukewarm. Stir in the yeast.
3. Cover the bowl and set aside in a warm place for 24 hours.
4. Skim off any visible yeast from the surface, and strain the liquid, leaving behind any sediment in the bottom of the bowl. Pour the liquid into sterilised bottles.
5. Secure the bottles with lids and leave the ginger beer to stand for 2 days before drinking.
Source(s):
http://uktv.co.uk/index.cfm/uktv/food.re...
There are four main steps to brewing a lacto fermented beverage.
1. Obtain a suitable primary starter culture that contains the required microbial organisms.
2. Activate the starter by fermenting a starter extension.
3. Ferment the sugars with the bulk of the liquid.
4. Add any additives such as plant material, minerals and salt, and top up the liquid to the final volume.
Please read the procedure for brewing a lacto fermented beverage before attempting these recipes.
INGREDIENTS FOR A GENERIC GINGER BEER RECIPE
Makes 3 litres, 4 x 750 ml bottles. You will need a suitable brewing container, such as a stainless steel stock pot, glass jar, ceramic crock or food grade plastic pail.
1 litre water.
1/3 cup raw honey.
250ml starter extension
150gm fresh ginger.
2 teaspoons green tea.
optional herbs.
1/8 teaspoon Celtic sea salt.
optional minerals.
2/3 cup lime/lemon juice.
Filtered water up to 3 litres.
2 teaspoons rice syrup
INSTRUCTIONS
Step 1. Obtain a suitable primary starter culture that contains the required microbial organisms.
Step 2. Activate the starter by fermenting a starter extension.
Step 3. Ferment the sugars with the bulk of the liquid.
Calibrate the fermentation vessel at the 3 litre mark. Add 1 litre of water and the raw honey to the fermentation vessel, stir until dissolved. Add the starter extension and stir once again. Leave for 12 hours then stir gently. After 24 hours add the rest of the ingredients as follows.
Step 4. Add any additives such as plant material, minerals and salt, and top up the liquid to the final volume.
Peel and grate the ginger, squeeze out the juice through a piece of muslin. Add the juice to the liquid in the fermentation vessel. Simmer the ginger pulp in about 1 cup of water for 30 mins. Strain through muslin and put the ginger pulp back into the pot with another cup of water. Simmer once again, turn off the heat and add the green tea and optional herbs. Leave covered for ten minutes so that the green tea can steep. Strain through muslin. Add the sea salt and optional minerals to the tea, stir then leave the tea to cool to below 25C before adding it to the fermentation vessel. Add the lime/lemon juice then top up the brew to 3 litres with water. Cover with a cloth. After 12 hours give it a gentle stir then leave it to ferment for 5 days or until it has gone flat. Dissolve 2 teaspoons of rice syrup with 1/2 cup of water, stir it into the brew then bottle.
MEASUREMENTS
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
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