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-   -   All right, Amneris: Spill It!(

ninja dog 02-19-2012 02:17 PM

All right, Amneris: Spill It!
Would you please consider sharing your mother's recipe for ginger beer?

I keep thinking about truly hot ginger beer, and how much I love it.

Does it take days and days to make?

Thank you!

webjockey 02-19-2012 07:11 PM

From what I recall from my father

4 very large ginger peeled and coarsely grated
1 stick cinnamon
1 cup sugar

One of those glass apple juice jugs or some large glass vessel with lid

Mix all together and place in jar in a dark warm area of the house.
Let it sit for a couple of days.

Shorter time if it is a very sunny or warm area. Definitely no more than 4 days.

Then you can add more sugar to taste and dilute if needed. My dad also added freshly grated nutmeg.

Some people like to add lime to the brewing proces.

ninja dog 02-19-2012 08:24 PM

Wait, wait!

How much liquid? Is plain soda water the base?

Thank you!

webjockey 02-19-2012 08:37 PM

Enough plain water to fill the jug. I guess a gallon.

Ginger beer doesn't fizz. You amend it with extra sugar, lime, club soda etc. after.

ninja dog 02-19-2012 08:41 PM

I've never had still (non-carbonated) ginger beer. I had no idea you add the fizz later. Would one of those carbonation-making gadgets work better than soda water?

I love nutmeg. I'm adding it.

Thank you so much!

webjockey 02-20-2012 09:45 AM

Ginger beer is one of those recipes where there are like a zillion variations - and that's just in Trinidad. From what I hear, other islands add pineapple or other fruit to the brew blend. Ginger beer that you get in a bottle in a store is very different to the home made version.

Also, it's not alcoholic - or at least it's no supposed to be. I wasn't sure if that was obvious or not.

My dad always hated ginger beer with too much "stuff" in it. He preferred the ginger to be the star and not things like lime, or a bunch of other spices. He would make it super strong so that it wouldn't take up too much room in the fridge and it would last longer. Just dilute with plain water (or your fizzy water of choice) to taste. In the summer, he'd drink tons of it so it worked out well in our house.

If you have a soda stream, it may work out well as a fizzing option.

Another thing that varies is the brewing method. I've heard of having it sit in the sun for an hour to putting a potato in the mix and having it brew for several days.

The only consistency I've seen is that you always peel and grate the ginger - never chop it up and there's always sugar and at least two cloves in it.

Saria 02-20-2012 10:18 AM

You use yeast to get carbonation. You want it at a low temperature so that the yeast doesn't continue to eat the sugar and produce alcohol.

ninja dog 02-20-2012 10:23 AM

Thanks, Saria. And webjockey. :)

This is going to be a project for me --- in a good, exciting way.

Gretchen 03-05-2012 09:27 AM

When should we be over for the tasting? :)

ninja dog 03-05-2012 09:46 AM

Any time!

Bring mops. I'm not sure I'll be able to resist playing with the carbonation-maker. :)

RedCatWaves 03-08-2012 09:57 PM

I put ginger in my water kefir (different from milk kefir) fermentation brew. I consider it to be a ginger "beer". It is indeed naturally carbonated, and probably contains a little alcohol. I think it's fantastic. So refreshing and so healthy. I'll share the recipe, just in case you're interested...

1/4 cup to 1/2 cup active and healthy water kefir grains
3/4 cup sugar
1 lemon, halved
1 dried fig, whole
1/2 cup to 1 cup fresh ginger, peeled and sliced thin
1/2 gallon water, preferably non-chlorinated

Put all ingredients in a glass container with a loose lid, and allow to stand at room temperature for 2 days.

Strain through sieve, and put all solids into a clean glass container with 3/4 cup sugar and a 1/2 gallon of water, to make the next batch. Squeeze the lemon juice into the strained liquid and put the rind into the next batch, along with a new halved lemon.

To the strained liquid, add 2 cups of strongly brewed green or white tea, and 1/4 cup of blueberry or cherry concentrate. Fresh or frozen raspberies work great too. Refrigerate and enjoy your anti-oxidant pro-biotic power drink. I often add a cup of strong-brewed nettle tea, for the vitamins.

I re-use the ginger/lemons/fig several times. When they start to look limp or my beer is tasting not as strong as I like, then I replace them.

claudine19 05-28-2012 04:56 PM

I just saw this (thanks, troll!).

I'm going to look for water kefir grains this week.

Thank you!

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