Guest guest Posted July 17, 2003 Report Share Posted July 17, 2003 Has anyone made the ginger beer recipe? What kind of containers did you use to hold 8 quarts of liquid? Who would carry quart bottles with stoppers? Can I half the recipe fine and add just a tsp a day? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2003 Report Share Posted July 18, 2003 How much ginger and I guess these are the water-based Kefir grains? I have milk-based Kefir grains. Just started making Kefir so I am new at it. Re: Ginger Beer At 07:55 AM 7/17/2003, you wrote: >Has anyone made the ginger beer recipe? >What kind of containers did you use to hold 8 quarts of liquid? I haven't made that recipe per se, but I added some sliced ginger, 1/4 cup brown sugar, and water to some washed kefir grains and made kefir-ginger-beer. Came out great ... I make it in 1 quart jars -- I keep 2 of them going because it takes 2 days to ferment. Drink one one day, then fill it back up. Drink the next jar the next day. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2003 Report Share Posted July 18, 2003 What do you mean by ferment it dry? Do you use all apple juice in place of the water? How much ginger? Re: Ginger Beer >Do you wash the jars in between or just fill them back up? >Irene I wash them every so often (they get a yeast build-up at the top, sometimes) but usually I leave about 2 inches of " stuff " in the bottom and just refill it. Usually I use frozen apple juice or organic fruit juice (nothing with preservatives) -- or sugar if I'm in a hurry. I was thinking that after I sent the last message -- I used brown sugar the other night but cider makes a really good ginger-beer too. In any case, I ferment it dry " so it is not sweet, mainly as a matter of preference. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2003 Report Share Posted July 18, 2003 >How much ginger and I guess these are the water-based Kefir grains? >I have milk-based Kefir grains. Just started making Kefir so I am new at it. They are milk-based grains. Wait til yours grow and you have some extra. Rinse off the grains, then put them in a different container with some sugar-water, cider, juice, whatever as long as it is sweet and has no preservatives. I added about 4 ginger slices, but do whatever feels good. Then put on a lid and let it set 2 days. Pour out the beer into a glass and enjoy -- leave an inch or two of liquid at the bottom, and put in new ginger slices, juice, etc. The grains will last a long time, but won't grow -- and they won't be good for milk again, so use extras. One warning: this is a YEAST ferment and it makes a LOT of gas! It can explode glass jars. If you use glass, I'd recommend using a really heavy glass jar and a plastic lid (like a kimchi jar). French canning jars and E-Z lock bottles for homebrewers seem safer than mason jars too, and fill the bottles only halfway. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2003 Report Share Posted July 18, 2003 >What do you mean by ferment it dry? " Dry " means no sugar is left, and it isn't sweet. >Do you use all apple juice in place of the water? Actually I use frozen concentrate usually, so I just spoon some in. I don't measure. The more juice, the more alcohol, so if you don't want to too alcoholic then don't add as much. I think if you are using plain cider, half water would be good. >How much ginger? I used about 3-4 thin slices. Depends how much you like ginger. -- Heidi Quote Link to comment Share on other sites More sharing options...
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