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PAULDODO's Photo PAULDODO Posts: 1,003
8/31/12 5:45 A

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You're a credit to the team, Bonnie! :)
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BONNIEBELLE2's Photo BONNIEBELLE2 Posts: 7,332
8/30/12 12:38 P

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I love ginger beer but have never attempted to make any. Thanks so much for the recipe! I'm just getting starting with fermenting. Have only made milk kefir, water kefir and sauerkraut so far. Will be excited to make ginger beer!

Bonnie

I can do all thiings through Him who strengthens me. Philippians 4:13

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
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ANTHEAMS's Photo ANTHEAMS Posts: 602
7/1/12 3:51 P

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I am really keen to try the ginger beer recipe. I have just got my fermenting bucket full of elderflowers and lemon but once that "champagne" is bottled, I'd like to try the ginger.

Now the gritty Sparkish question - where does one find out about the calories in all these drinks. The ones in the shops have so few "real" ingredients it is hard to compare. Does anyone know if the yeast working on the sugar reduces the sugary calories? If not I fear my jolly little bunny will be running backwards...

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CD6343714 Posts: 889
3/1/11 11:42 A

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I make this every summer.

I have to give two warnings.

First - it does go alcoholic, and I use the same recipe as Sandor and even spoke with him regarding this, and he agreed he should have mentioned it in his book.

Second - If you bottle it, put them in the fridge for a few hours before opening as they are explosive... we lost a few bottles due to explosions, as well as it just acting like champagne when opening and losing most the contents in a ginger beer fizz fountain (which was kind of cool actually)..

Other than that, this stuff is awesome.

You can also use the ginger beer starter to make other fizzy soda style drinks, use fruit juice or other decoctions for different results.

BERRYMAC's Photo BERRYMAC SparkPoints: (0)
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1/25/10 9:05 A

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You're welcome! Hopefully any experiments you undertake are successful.
And remember: if the soda seems to "stall", you can add a bit more sugar and let it sit for a while longer.

Jillian Michaels kicks my butt and I love it!

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CD5571592 Posts: 967
1/25/10 6:59 A

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yum, rootbeer is my favorite pop when I do drink pop anymore!

Thanks for sharing your instructions.

Edited by: CD5571592 at: 1/25/2010 (06:59)
PAULDODO's Photo PAULDODO Posts: 1,003
1/25/10 2:27 A

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Funnily enough, I tried making Root Beer (Sasparilla) from concentrate and yeast a few years ago, but with limited success- I still have the bottle of concentrate in the cupboard.... hmmm, I may have another go soon. Root beer was one or my favourite drinks when I visited the US a few years ago- can't remember the make but we bought it at a co-op, as my friend insisted this particular maker was the only one worth drinking, and it turned out to be a British maker, although extensive searches have failed to unearth a source over here.

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BERRYMAC's Photo BERRYMAC SparkPoints: (0)
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1/24/10 8:14 P

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As much as using yeast is a form of fermentation...it's a method of trial and error, when it comes to how sweet you want your soda. I used 3/4 c granulated sugar and mixed in 1/4 tsp of yeast (baking yeast) by swirling it in the bottom of a (clean and dry) 2 L bottle. Add the juice of half a lemon (or more, to taste) and add enough boiled and cooled water to just above where bottle starts to angle in. Leave plenty of room for air. Tighten lid and leave in dark, warm area, checking bottle for "firmness"-it takes anywhere from 24 hours to 4-5 days, depending on the yeast and room temperature. Basically, the pop is done when you can't squeeze the sides of the bottle in. DO NOT LEAVE IT FOR LONGER!! The bottle will explode.

Chill before serving. You can, of course, adjust amounts of sugar to your taste, as well as the lemon. You can also use, instead of lemon, vanilla for a cream-soda flavour, or rootbeer extract. I tried lime juice quite successfully.

Jillian Michaels kicks my butt and I love it!

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CD5571592 Posts: 967
1/24/10 7:46 P

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Hello & Welcome to the team! I am interested in hearing what process you used to make homemade soda. Is there any actual "fermenting" involved? just curious.

BERRYMAC's Photo BERRYMAC SparkPoints: (0)
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1/24/10 7:36 P

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MMMM this sounds really great. One of the things I just cannot seem to give up is commercial soda pop. I did get into making homemade soda during the summer (using yeast, sugar, water, and lemon), and it satisfied my soda craving (and went well with vodka or gin, for those who wonder) ;)
This sounds much better, as it uses actual fermentation rather than yeast-although is a little more involved.
If anyone would like the recipe for my version, just ask!

Jillian Michaels kicks my butt and I love it!

My SparkPage is viewable by SparkFriends only-so send me a request!


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SBINCALI's Photo SBINCALI Posts: 281
1/10/10 10:28 P

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yes..wish me luck lol...I haven't had the best of luck with my experiments this weekend.

"Be who you are and say what you feel...
Because those that matter... don't mind...
And those that mind... don't matter."

"Be kinder than necessary because everyone you meet is fighting some kind of battle."



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CD5571592 Posts: 967
1/9/10 6:46 A

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yeah! You'll have to tell me how it goes for you. Will this be your first time "fermenting" something?

Rachel

SBINCALI's Photo SBINCALI Posts: 281
1/8/10 3:34 P

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I am so going to the farmers market for ginger this weekend! I love ginger beer but your right the ones at the store are just nasty sweet...I can't wait to try it.
thanks for the great recipe

"Be who you are and say what you feel...
Because those that matter... don't mind...
And those that mind... don't matter."

"Be kinder than necessary because everyone you meet is fighting some kind of battle."



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CD5571592 Posts: 967
1/4/10 7:19 A

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I bought some ginger beer at the store and thought it was gross. I was so disappointed. I was just thinking about how much I enjoyed mine! I really need to make a new batch now that we are settled back into our house.

Oh, I'm excited someone else is trying it!

PAULDODO's Photo PAULDODO Posts: 1,003
1/4/10 6:01 A

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Good luck with it- let us know how you get on- failures as well as successes!

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LIVING-BETTER's Photo LIVING-BETTER Posts: 2,602
1/4/10 3:37 A

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Today i start my ginger beer wish me luck !Thanks for the recipe

LIFE IS A WONDER-FUL JOURNEY


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PAULDODO's Photo PAULDODO Posts: 1,003
10/21/09 5:38 P

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Smart! Thanks, Rachel, I may have a go, cos we love Ginger Beer here! Not sure when I'll fit it in, though- what with the Kombucha, Kefir and teaching!

We'll see.....

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CD5571592 Posts: 967
10/19/09 6:37 P

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I made my ginger beer about a month ago and finally drank it today with my little girls. And the verdict is in, we all liked it! I will definitely be making it again. I decided I would share it with everyone in case you are interested in trying it. I got it from "Wild fermentation" by Sandor Ellix Katz. I will just be typing exactly what is in the book.

Ginger beef is a carribean-style soft drink which uses a "ginger bug" to start the fermentation. Sandor got the idea from Sally Fallon's book, "Nourishing Traditions." It personally reminds me of ginger lemonade and my oldest daughter called it apple juice.

Timeframe: 2 to 3 weeks

Ingredients: (for 1 gallon) 3 inches or more of fresh gingerroot, 2 c of sugar, 2 lemons, filter water

Process:
1. Start the "ginger bug": add 2 tsp of grated ginger (skin and all) and 2 tsp of sugar to 1 c of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. add this amount of ginger andm sugar every day or two and stir, until the bug starts bubbling. This takes about 2 days to a week.
2. Make the ginger beer any time after the bug becomes active. (if you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days). boil 2 quart of water. add about 2 inches of grated gingerroot (for a milder ginger taste add about 2 inches or up to 6 inches for a stronger flavor). also add 1.5 c of sugar. boil this mixture for about 15 minutes. COOL
3. Once the mixture is cool, strain the ginger out and add the juice of the lemons and the strained ginger bug. (if you intend to mak this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) add enough water to make 1 gallon.
4. bottle in sealable bottles. leave bottles to ferment in a warm spot for about 2 weeks to ferment.
5. Cool before opening. When you open the ginger beer, be prepared with a glass since carbonation can be strong and force liquid rushing out of the bottle.



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