This past week I finally stopped making excuses and tried a new brewing recipe that I have had for ages now; and because of my colourful facial hair, I have decided to call it Ginger Beer[d].
As a first attempt, this whole process didn’t go quite according to plan, but the final results were great. Plus, I learned a few messy lessons along the way (see below)
- 1 cup sliced ginger (peeled)
- 3/4 cup brown sugar
- 3 limes (juice)
- brewing / wine making yeast
- Add sugar and ginger to 1L of water in a pot and bring to a boil
- Once boiling, cover and remove from heat – let steep for an hour
- Strain off the ginger and pour the liquid into a 2L bottle (a leftover pop bottle will do just fine)
- Top-up the bottle with cold water, within an inch of the top
- Add 1/4 pack of yeast (about 1-2 grams) to the top of the liquid and let sit
- Attach cap once fermentation begins – leave at room temperature for a couple of days until desired carbonation is achieved
- Refrigerate and enjoy!
- Be sure to loosen the cap to vent the bottle a couple times a day if fermentation is very vigorous
- I ended up having a “blower” and lost half by small batch in an Old Faithful-esque eruption all over my kitchen. If you have ever seen the classic video of Mentos being added to a bottle of Diet Coke, you will have an idea of what happened.
My next batch will definitely scaled up in volume, and looking around online it seems like people have had some real success by making a few substitutions for the lime. I think I will try orange, lemon, honey and jalapenos too. I can see this is going to go great with my next meal of sushi!