So, I've made my own Ginger Beer

[blogslut]

I think I added too much ginger or maybe used the wrong kind. Most of the recipies called for fresh grated or dried. I used chopped that was suspended in a corn syrup base. I put four spoonfuls in the mix and I think that's why it has a funky, bitter after taste. Just the same, it's not bad and from the warmy feel I got, I'm pretty sure it's got an alcohol content.
Nevertheless, here's what I did:

Ingredients/Supplies:

- I plastic gallon milk jug with lid - sanitized
- 1 lemon to juice
- 2 1/2 cups sugar
- Four spoons pre-prepared chopped ginger (fresh grated ginger or dried ginger is probably better)
- 2 packets regular baking yeast
- 1 balloon or (in my case) 1 latex rubber glove
- Rubber band
- measuring cup
- water
- funnel

Process:

Add ginger, sugar, and lemon juice into the gallon jug. Pour in six cups of boiling water. Replace the cap on the jug and shake it up until the sugar is dissolved. With the lid on the gallon jug, let the ginger/water/lemon/sugar mixture cool to room temperature. When cooled, pour in the two packets of yeast. Replace the lid and shake. Remove the lid and top the jug with the balloon/latex glove. Firm up the seal with the rubber band. Store in a room temperature/dry place. The balloon or glove will expand. If you're using a balloon keep an attentive eye on it and expel excess gas if it looks like the balloon is going to burst. I let mine sit for about 48 hours. According to the recipes I've read, when the yeast stops making bubbles, the brew is done. If you want it to make more bubbles, add more sugar.

Anyway, that's what I did. You'll want to strain your ginger beer through some cheesecloth in order to get the funky bits out. From what I've read, it's best to use PET bottles for individual serving containers.

~cheers~

[no name no slogan]

1. That sounds really good!

I love ginger beer, but I've never made it before (I've done some homebrewing with beer, but never soft drinks). That sounds cool! :toast:

This is the DU member formerly known as Former Drunk Who Likes Microbrewed Soft Drinks.

[blogslut]

2. I'm thinking of adding some licorice or aniseed for another batch

It feels like it needs it. I'm going to try fresh ginger next time. I didn't need more sugar as it is sweet enough for my tastes and the lemon comes through real well. I really think the bitter comes from too much chopped ginger.

There are tons of recipes out there. Here's one:

http://www.scienceinschool.org/2008/issue8/gingerbeer/

:hi:

[DarkTirade]

3. Even if it didn't turn out quite how you wanted, keep working at it.

When its not a great batch it'll still be different and interesting. And when it is a great batch... well, then its a great batch. :)

[Symarip]

4. As a small time home brewer

I would suggest using the fresh ginger. As you mentioned, your ginger was suspended in corn syrup meaning you add sugar to your mash. Since you're yielding such a small quantity anyways, the added corn syrup will end up converting to alcohol. Since corn is a very simple sugar in itself it will create a dry or champagne kind of taste that's often less than favorable. I would suggest following the recipe precisely before attempting to adjust any variables.

[blogslut]

5. Thanks

You're right, it does sort of have a champagne-like dryness. I'll use fresh ginger for the next batch. :)

[blogslut]

6. So, I drank a full glass

Whoa.

I am seriously tipsy. Damn. Home brewing rawks! I love you guys! :toast: :beer: :loveya:

Q: Why is it so strong, alcohol-wise? Was it the buttload of sugar or the two packets of yeast, or that I kept shaking it over the last two days?

[Symarip]

7. It's the sugar

The abundance of yeast is just the recipe writers way to make sure it doesn't fall out of flocculation. If you liked this ginger beer experiment, you should pick up a book on home brewing. Try looking for a book that deals with all grain beer, mead (essentially what you made) and wine.

There's a big world of brewing out there. If you look to expand your operation, feel free to pm me for advice on how I built my home beer and mead brewing set up.

Have fun. The benefits of home brew are pretty intoxicating.

[buzzycrumbhunger]

8. Oooh!

I have a serious addiction to all things ginger--especially Reed's extra ginger brew, but they go for about $5 a 4-pack. I never dreamt it would be so easy to duplicate. :9

ETA a W00t! Found some spicy recipes here.

[Wapsie B]

9. I'm not much of one for ginger but this doesn't sound bad.

I was wondering if there was a way to replace the ginger with something else?

[buzzycrumbhunger]

10. Ginger is basically a root beer

You can substitute a root beer syrup from a brewing supply place or make it from scratch like here.

[Wapsie B]

11. So I could make an alcoholic version of root beer if I wanted? Cool.

Thanks!

[Kali]

12. pound of sugar in one gallon? - yeah it ought to have a kick

you can get a specific gravity meter at a brew or lab supply store, and I would use champagne yeast, myself. Sounds good though. Go with fresh next time and find yourself a glass fermenter.