I made my first batch about four months ago and added it external yeast to it. No matter how slowly I open the sliding tops, about half of the ginger, beer, overflowed, and the product taste it sort of yeasty. Grade = "F"
A food critic opine that the best commercial ginger beer was Fever Tree. About $5.79 for four 6.8 bottles. It was good. My second batch tasted almost as good as Fever Tree but lacked the higher fizz.
Sunday night I began my third batch which starts as what's called a ginger bug. This time instead of chopping up the ginger, I put it in a food processor and made it into a pulp and I added more sugar. I'm enjoying playing around with it, I just don't want anything other than very, very low alcohol content, and I don't want it overflowing, even though in the first batch I burped it regularly. Ginger has some great health benefits. It's been known to help with inflammation and with digestion. My second batch had quite the spicy ginger pepper kick to it, And I really enjoy how different this is from most carbonated drinks.
Anyway, I was just wondering if anyone had any experience with ginger beer brewing?
Edit: there is naturally occurring yeast in the skin of the ginger and supposedly you don't need to add external yeast. I didn't add yeast to my second batch. after you make the ginger bug, you simmer a lot of sugar and ginger and squeeze some lemons in it and then you let it cool to room temperature and that's when you mix the ginger bug into your large container. The idea is to not kill the yeast with the super-hot liquid. Apparently you don't want to add it to cold liquid because that could shock the yeast.
A food critic opine that the best commercial ginger beer was Fever Tree. About $5.79 for four 6.8 bottles. It was good. My second batch tasted almost as good as Fever Tree but lacked the higher fizz.
Sunday night I began my third batch which starts as what's called a ginger bug. This time instead of chopping up the ginger, I put it in a food processor and made it into a pulp and I added more sugar. I'm enjoying playing around with it, I just don't want anything other than very, very low alcohol content, and I don't want it overflowing, even though in the first batch I burped it regularly. Ginger has some great health benefits. It's been known to help with inflammation and with digestion. My second batch had quite the spicy ginger pepper kick to it, And I really enjoy how different this is from most carbonated drinks.
Anyway, I was just wondering if anyone had any experience with ginger beer brewing?
Edit: there is naturally occurring yeast in the skin of the ginger and supposedly you don't need to add external yeast. I didn't add yeast to my second batch. after you make the ginger bug, you simmer a lot of sugar and ginger and squeeze some lemons in it and then you let it cool to room temperature and that's when you mix the ginger bug into your large container. The idea is to not kill the yeast with the super-hot liquid. Apparently you don't want to add it to cold liquid because that could shock the yeast.