| #5. |
| Published: 2025-04-19 [Sat] 15:02, by |
|
Lots of info to consider. What does the term "dry" mean to you? I have heard it in the context of beer, like Asahi "super dry". Also, I prefer light carbonation, just enough to whet the appetite and refresh you. Not heavy carbonation you would find in a lot of commercial soda. I think I will take the soda water route just to speed up my first go at this, though. I'll call it "Pohon Beer". Maybe I can even add jalapenos - plenty of them in the building to go around! |
| #4. |
| Published: 2025-04-19 [Sat] 04:36, by |
|
> How did you find the carbonation? Dry wine (completely fermented) should not be carbonated at all. I ferment dry, add like 4g of sugar per liter and cap the lid and wait another 2-3 weeks if I want it carbonated. This is the most surefire way to have something properly fermented and carbonated without extra specialist ingredients or equipment. You can also just wait a day after fermentation starts, find a way to kill the yeast and put a cap on it, if you want your ginger ale on the sweeter side. Some people throw it in the fridge but you risk drinking live, active yeast (= all day diarrhea) Or buy a sodastream machine -- bonus points for supporting our greatest ally and the only democracy in the middle east if you take this route. Look into how people carbonate beer. They buy big expensive machines and lots of tools to optimize the process. It may be easier to make concentrated ginger ale (eg 8% alcohol and tons of ginger) and mix with soda water if you want something cheap and boozy but still DIY. |
| #3. |
| Published: 2025-04-17 [Thu] 13:44, by |
|
I see! And how did you find the carbonation? I'll try to go to the store to buy the ingredients today. I'll periodically update here as the project moves along |
| #2. |
| Published: 2025-04-17 [Thu] 04:29, by |
|
I do about 100g of ginger, 100g of sugar per liter. Kind of sugar doesn't matter. ==> 5.8% ABV fermented dry. Easiest way to let gas out: poke a needle through the end of a balloon so co2 gas can get in, but oxygen / bugs / etc don't get in. You can also very loosely place the lid on top of the bottle but if it's on too tight, the co2 buildup will make the bottle explode. |
| #1. Ginger Beer Concept |
| Published: 2025-04-15 [Tue] 05:43, by |
|
Continuing from a discussion on giko: My plan is to test drive a simple fermented ginger beverage with the following ingredients/materials: 1. Grated ginger 2. Brewer's yeast 3. Water 4. 1-2 chili peppers, to taste 5. Sugar (which type?) 6. 2L plastic bottle So far I have heard that it is important to slowly release the gas in the bottle, and carefully monitor the pressure. What I imagine is an earthy, simple drink. Something to be enjoyed after a day's work, or savored with some deep-fried foods. Any suggestions? |