Request Hard Ginger Beer recipe

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Request Hard Ginger Beer recipe

Postby JennyRiordan on Sun Feb 23, 2020 9:30 pm

Hi all,
I have attempted to make hard ginger beer using a recipe from "Fermenting Food" by Adam Elabd. He doesn't ask for the addition of any yeast other than that from the ginger bug. I don't really know the reason for the failure but I would be interested to try a different recipe. Any help much appreciated. BTW I am quite new to fermentation.
JennyRiordan
 
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Re: Request Hard Ginger Beer recipe

Postby Christopher Weeks on Mon Feb 24, 2020 8:12 am

How hard is it supposed to be? Also, maybe describe the failure you're experiencing in more detail? I don't have an exact recipe to offer you, but I've felt like, when I left my gingerbug sodas to age, they got into the 3-4% alcohol range, but I never treated them like I would a wine, where I was seeking alcohol.
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Re: Request Hard Ginger Beer recipe

Postby JennyRiordan on Tue Feb 25, 2020 10:37 pm

Just to clarify, I have an active ginger bug and have been making ginger beer (soda/soft drink) and wanted to give hard ginger beer (alcoholic) ginger beer a go. The recipe called for 2 litres water, 200 grams sugar, 2.5 cm piece of ginger root, juice of 1 lemon and 3 tablespoons ginger bug (strained). After boiling the water and the ginger for 30 min. and allowing to cool I then added it all together and put it in a 4 litre demijohn with an airlock. The recipe suggested that it should begin bubbling within 24 hours. It didn't so I added some more ginger bug and after a few days nothing happened, so I added some more and waited. Nothing. I cleaned my equipment with a liquid cleaner from the local brewing shop. I have googled recipes and most include either brewers yeast or champagne yeast. Any suggestions would be helpful. Many thanks.
JennyRiordan
 
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Re: Request Hard Ginger Beer recipe

Postby Christopher Weeks on Wed Feb 26, 2020 8:03 am

Huh. Sounds basically like what I'd do. Maybe your sugar is lighter than I'd normally use, but that shouldn't cause your problem. I've made informal country wines several times and occasionally I can't get a wild yeast to thrive, and I'll pitch a packet of champagne yeast, but that always feels like a failure.

If your ginger bug is thriving, it seems like that should adapt well to the sugar solution in your demijohn. Any chance you left disinfectant in the vessel after cleaning?
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Re: Request Hard Ginger Beer recipe

Postby JennyRiordan on Wed Feb 26, 2020 5:55 pm

Thanks for your reply. It may be a cleaning issue given that absolutely nothing happened. The sugar I use is white, would raw or less refined make any difference?
JennyRiordan
 
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Re: Request Hard Ginger Beer recipe

Postby Christopher Weeks on Wed Feb 26, 2020 6:25 pm

I doubt it. I mostly use turbinado sugar, but just because I like it better, not because of performance.
Christopher Weeks
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Re: Request Hard Ginger Beer recipe

Postby JennyRiordan on Wed Feb 26, 2020 6:33 pm

OK thanks for your help. I will just keep trying and maybe add some brewers yeast.
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Joined: Sun Feb 16, 2020 8:22 pm


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