|The Climbing Club
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|Author:||Kevin Steffa [ Wed May 21, 2008 9:29 pm ]|
|Post subject:||Ginger Beer|
Makes 16 1-cup servings
1 lb. fresh ginger
2 ¾ cup lukewarm water (95-100 degrees F)
1/8 teaspoon yeast
2 ¾ cup sugar
12 cups hot water (120-125 degrees F)
Grate ginger finely into a mixing bowl. Add 2 cups of the lukewarm water and stir for 1 to 2 minutes, then allow to settle for 5 minutes.
Stir again, then strain through a fine sieve, catching all the liquid in a bowl. Collect the pulp in your hands or cheesecloth and squeeze thoroughly to extract all the remaining liquid. (The better the squeeze the stronger the flavor) Stir and measure out 2 cups of the liquid.
In a small bowl, combine the yeast with the remaining ¾ cup lukewarm water and stir just enough to moisten. Set aside for 10 minutes, uncovered.
In a large, non-reactive bowl or pot, combine the sugar and the hot water. Stir until the sugar is completely dissolved and the water appears clear. Stir in the reserved ginger extract. Add the yeast mixture and combine thoroughly.
Using a funnel, transfer the liquid to soda bottles, leaving at least 2-3 inches at the top of each bottle. Cap the bottles tightly and stand upright in a warm place (but not hot) for 5-6 days, or until the liquid is effervescent. Refrigerate before serving.
- 'Growler' bottles may be used instead of soda bottles, they may be re-used more times than a soda bottle. Make sure to leave space in the top of the bottle because of the pressure build up. We did have one explode that was filled too full!
- As long as the bottle is stored in a warm spot, the yeast will go through the suger, making a change from sweet to bitter, and making it fizzier. Refrigeration will halt (or slow) this process. Opening the bottle early will thus result in a sweeter drink, or opening later, a more tart drink.
- Alcoholic content is nothing like a true beer here, though since yeast and sugar are involved there may be trace amounts (<1%).
|Author:||Michael Schmitz [ Sun Jun 22, 2008 12:30 pm ]|
I use a lot less sugar. I tried a batch with 1 cup sugar and I liked it--although it tasted rather medicinal. I'm going to sweeten it more with honey.
|Author:||Kris Skotheim [ Thu Jun 26, 2008 1:19 pm ]|
I used about twice as much ginger and also threw in some chili powder for an added bite when I tried making this. You can make it alcoholic by letting in ferment in a carboy for a while before bottling it (the amount of sugar you add at the beginning and how long you let it ferment controls the alcohol content), which is also tasty.
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