I make it myself all the time! Pick up some organic ginger (so it still has microbes on it) and some distilled or spring water (or leave tap water out overnight to dechlorinate). Start with 1 cup of water and grate in small piece of ginger (skin and all) and add 2 tsp sugar. Repeat once a day for 3-5 days until foamy.
Then take two quarts of water in a large pot, add 1.5 c sugar, the juice of two lemons (this is important! It doesn't work without them), and as much ginger as you want, bring to a boil, and then take off the heat and add 2 more quarts to bring it up to a gallon. Allow to cool to at least 90 degrees F, then mix in your starter and strain into bottles (I like to use plastic seltzer water bottles and strain through a fine mesh wine filter bag). Leave it in a relatively warm place for a week or so, burping the bottles occasionally as the pressure builds. Sometimes not all my bottles will take off, so I'll pour a little from one of the successful ones in to restart the fermentation.
Ooh, thanks - I may give it another try with those instructions, because I'd genuinely love to succeed. When making the starter, do I do that in a sealed bottle at room temp?
Pre covid I used to be able to buy this really spicy stuff but like you said, no one sells it anymore. I want ginger sediment and I want to feel my sinuses burning
I do have thoughts on Bundaberg, though I don't know if the UK version is different to others.
We have a sugar tax, and since then Bundaberg has been half-sugar, half-sweeteners, which is still just, blegh for me. Also, xanthan gum for some reason?? It's above average in terms of flavour, but as I say, I do consider that a low bar.
Bleh, I think it's still all cane sugar here still. There's another smaller ginger company, Buderim, that does ginger beer and a ginger cordial, but I haven't had it in years
Full sugar ginger beer. Nobody fucking sells it anymore, it's all suger-free or watery lemony nothing.
I just wanted as much fermented ginger as you can cram in some water, is that a hard ask?
That being said, I've tried making it myself, and never succeeded. I can't find any good online recipes.
Heck yeah spicy sugary ginger beer is the best
I make it myself all the time! Pick up some organic ginger (so it still has microbes on it) and some distilled or spring water (or leave tap water out overnight to dechlorinate). Start with 1 cup of water and grate in small piece of ginger (skin and all) and add 2 tsp sugar. Repeat once a day for 3-5 days until foamy.
Then take two quarts of water in a large pot, add 1.5 c sugar, the juice of two lemons (this is important! It doesn't work without them), and as much ginger as you want, bring to a boil, and then take off the heat and add 2 more quarts to bring it up to a gallon. Allow to cool to at least 90 degrees F, then mix in your starter and strain into bottles (I like to use plastic seltzer water bottles and strain through a fine mesh wine filter bag). Leave it in a relatively warm place for a week or so, burping the bottles occasionally as the pressure builds. Sometimes not all my bottles will take off, so I'll pour a little from one of the successful ones in to restart the fermentation.
Ooh, thanks - I may give it another try with those instructions, because I'd genuinely love to succeed. When making the starter, do I do that in a sealed bottle at room temp?
Gas exchange is important for the starter - a jar with a towel held on with a rubber band works well for me.
Duly noted, thank you! I will try this next time I get my hands on ginger and report back.
Good luck, have fun!
Pre covid I used to be able to buy this really spicy stuff but like you said, no one sells it anymore. I want ginger sediment and I want to feel my sinuses burning
might be a big ask depending on where you are in the world, but have you had/thoughts on Bundaberg?
like, if you're from america, it's night and day compared to something like canada dry - but it's probably weak piss to a real ginger enjoyer
I do have thoughts on Bundaberg, though I don't know if the UK version is different to others.
We have a sugar tax, and since then Bundaberg has been half-sugar, half-sweeteners, which is still just, blegh for me. Also, xanthan gum for some reason?? It's above average in terms of flavour, but as I say, I do consider that a low bar.
Bleh, I think it's still all cane sugar here still. There's another smaller ginger company, Buderim, that does ginger beer and a ginger cordial, but I haven't had it in years