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Making Ginger Beer | Kitchen Adventures [VIDEO]
I'm back in the Kitchen with all of my Adventures and Experiments. This time I'm trying my hand at fermenting, specifically GINGER BEER. Lots of details are in this video, so I won't draw out this introduction. You can also find the full recipe below (not the exact one that I used because I've made some changes based on my experience-- see the video for more details).
Ginger Beer
A refreshing and mildly alcoholic beverage with a bit of a kick
Ingredients
- 2 1/2 lbs Ginger Root
- 6 Limes
- 1 Jalapeno
- 2 1/2 cups Sugar
- 10-12 cups Water
- 3 Sachets/15g Champagne Yeast
- 20-14 cups Water (Stage 2)
- 1 1/4-1 1/2 cups Sugar (Stage 2)
Instructions
Stage 1: Mix the shredded Ginger Root, Juice of six Limes, sliced Jalapeno, 1/2 cup Sugar, 10-12 cups of water and all of the yeast in a large 4 liter jar. Stir and cover with a piece of cheese cloth. Let it sit for about 2 weeks, stirring everyday and adding 1/4 cup of Sugar every other day. The Ginger Bug will be read for Stage 2 when you see little carbonation bubbles.Stage 2: Sweeten your water with about 1/4 cup of sugar per quart of water. Err on the side of too little sugar rather than too much to ensure that your ginger beer doesn't explode. Add 1 - 1 1/2 cups of Ginger Bug to a one liter plastic bottle. Fill the rest of the bottle with about 2 cups of sweetened water leaving room at the top for the excess CO2. Repeat for the other bottles. Leave all the bottles at room temperature for a few days to carbonate. They will be ready when they are rock hard and cannot be compressed at all. If you are not going to drink them right away, to prevent explosions you should periodically release the pressure by SLOWLY opening each bottle and letting the CO2 escape. You can also put them in the fridge to keep the yeast from making CO2 as quickly. NOTE: This recipe makes a lot of bottles of Ginger Beer. I recommend carbonating a few at a time as you want to drink them. Otherwise you might need to drink all of the Ginger Beer quite quickly, to prevent explosions and make sure it doesn't taste to alcoholic. The Ginger Bug, much like a Sourdough Starter, will keep as long as it has food (sugar).
Details
Prep time: 20 minutes Cook time: N/A Total time: 2 1/2 weeks Yield: 10-12
