Saturday, August 28, 2010

How to Make your own Ginger Beer... YUM!

I am going to teach you all how to make your own ginger beer. Ginger beer is the original soda pop. It's what we used to drink before Coke and Pepsi, and all the sugary crap we all drink so much of, and that's what I was addicted to for soooo long.
Now I'm addicted to ginger beer! So far, I've made blueberry, blackberry and ginger ale. I am going to be making peach later today, and next week... maybe mango? You can try all sorts of flavours. The berry ones definitely get fizzier faster, and if you ferment them too long, they EXPLODE all over the place. It's an adventure in every bottle!

To make ginger beer you have to make the culture first. This is what provides the correct bacteria for the fermentation process, and makes your pop fizzy!

Get a quart sized mason jar, and fill it 3/4 full of filtered water. This is important, as if there is chlorine in your water, it will kill what you are trying to do.
Add:
1 tbsp of ginger cut up in smallish pieces
2 tsp sugar.

Mix well. This culture likes to be stirred, so you can stir it once, twice, or more a day if you feel like it. Cover the jar with cheesecloth, and leave on counter.

Every day for the next 6 days, add in 2 tsp of ginger, and 2 tsp of sugar. Stir, and keep on counter.

At the end of the week, you have your culture ready to make ginger beer!

NEXT:
Make your flavour syrup.
You can just make 'Ginger Ale' by boiling a 1/2 gallon of water with 2 1/2 oz of grated ginger, a splash of lemon juice, and 1 1/2 cups of sugar. Bring to a boil, and simmer for a 1/2 hour.

OR

Make a flavour syrup. You can use almost any fruit or berry, or mix 'em up! Apple raspberry? pomegranate blueberry? Peach, mango, blackberry, whatever you like.

To make syrup:
1/2 gallon filtered water
6 cups of whatever fruit or berry you like
1 1/2 cups of sugar. For the sweeter berries, use less sugar.

Bring to boil, let simmer for 10 minutes. Do a taste test, make sure you like what you have. Adjust sugar, etc at this time.

Let cool to room temperature.
Strain syrup mixture into 1 gallon glass jar. Add another 1/2 gallon of filtered water. Add 1 cup of culture. Stir. Cover with cheesecloth, and let sit for 3-7 days. Stir twice a day.

At the end of the days, put into sealable bottles. I will take a picture of one soon, so you can see what they look like. I got mine from the local recycling depot for 50 cents each. You can reuse these things for years, so they are a great investment!

Let bottles sit on counter for 1-3 days. Put the berry ones in the fridge after just a day or so, or you will get an explosion. The ginger ale can sit a bit longer. The fridge stops the fermantation process. Fermantation is NOT an exact science, so you will have to do a bit of experimenting on your own. I think things fermented faster in the summer than they will in the winter, but only time will tell!

After it is cooled, it is ready to drink. I have a bottle every day now, so they don't last long, but apparently they will last a few months in the fridge.

Note about the sugar:
It seems you use alot of sugar while making this drink, but keep in mind the bacterias eat it all up, so you are left drinking little or no sugar at all. Just healthy probiotics and good stuff for you.
I am more regular than I have been in years.

Too much information????!!!! LOL.

3 comments:

Caroline said...

This is so awesome thanks for sharing!

Elizabeth said...

I agree! Can't wait to try this!

http://aspiringearthmama.blogspot.com/

Cat said...

I`m making the culture as I write. I`m just using regular tap water as we are on a well (with really good water). Am so excited!! Thank you!!!

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