Guest guest Posted June 30, 2004 Report Share Posted June 30, 2004 I found a Ginger Ale recipe online, but it calls for table sugar. Is there a way to make ginger ale without sugar, or is the sugar harmless because of the fermentation process? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2004 Report Share Posted June 30, 2004 I don't know what recipe you have, but I use sucanant and it comes out great. Ginger Ale Recipe > I found a Ginger Ale recipe online, but it calls for table sugar. Is > there a way to make ginger ale without sugar, or is the sugar harmless > because of the fermentation process? > > Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2004 Report Share Posted June 30, 2004 > I don't know what recipe you have, but I use sucanant and it comes out > great. > > I just made Ginger beer per NT directions except that I used demamura (sp?) sugar instead of Rapadura. It seems to have worked. It was really sweet after 2 weeks in the bottles, but after another week it has lost some of the sweetness and is tasting a bit sour. I'm hoping it will continue to ferment enough to produce a fizzy drink. Now it is just like drinking flat Vernors, although it is very nice to know that it has no artificial crap and it actually alive with good bacteria for my tummy. My 3-year-old daughter just LOVES it. Does anyone know if it will start producing alcohol if I leave it too long? Has anyone else made Ginger beer? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2004 Report Share Posted June 30, 2004 I make ginger ale/beer with chopped ginger (no peeling!), water, lime juice, sucanant, salt (just a bit) and whey. I shake it really well and leave it out for a few days, then it goes into the fridge. I like it mixed with sparkling water, but it gets a bit fizzy sometimes too. I think it does produce alcohol over time, but not a significant amount, in my experience. If I had kids, I'd give it to them. Soon I'm going to try to make keifer beer out of this mixture. Re: Ginger Ale Recipe > > > I don't know what recipe you have, but I use sucanant and it comes > out > > great. > > > > > > > I just made Ginger beer per NT directions except that I used demamura > (sp?) sugar instead of Rapadura. It seems to have worked. It was > really sweet after 2 weeks in the bottles, but after another week it > has lost some of the sweetness and is tasting a bit sour. I'm hoping > it will continue to ferment enough to produce a fizzy drink. Now it > is just like drinking flat Vernors, although it is very nice to know > that it has no artificial crap and it actually alive with good > bacteria for my tummy. My 3-year-old daughter just LOVES it. > > Does anyone know if it will start producing alcohol if I leave it too > long? Has anyone else made Ginger beer? > > - > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2004 Report Share Posted June 30, 2004 > I make ginger ale/beer with chopped ginger (no peeling!) I saw a neat dealy the other day for grating ginger. It's ceramic and also remove the fibers. I make a lot of stir fry with ginger and the fibers are a pain. Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2004 Report Share Posted June 30, 2004 oh yeah--I used to have one of those...must be in kitchen-gadget heaven by now. For my ale, I just chop the root coarsely and dump it in a glass juice bottle. But the graters are good for when you're going to eat the root. Re: Re: Ginger Ale Recipe > > > I make ginger ale/beer with chopped ginger (no peeling!) > > I saw a neat dealy the other day for grating ginger. > It's ceramic and also remove the fibers. > > I make a lot of stir fry with ginger and the fibers are a pain. > > Bruce > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2004 Report Share Posted July 1, 2004 > > > I make ginger ale/beer with chopped ginger (no peeling!) > > I saw a neat dealy the other day for grating ginger. > It's ceramic and also remove the fibers. > > I make a lot of stir fry with ginger and the fibers are > a pain. I grate ginger with a Microplane grater. http://www.microplane.com/story.shtml The result is like a very fine puree, fibers and all. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 I found this recently on a kefir making site, made some a couple weeks ago, just tried it and it turned out great. 3/4 gallon water 1/4 cup grated ginger 3 lemons, juiced, OR 3 T. apple cider vinegar 1 cup whey 3/4 cup honey (I only used about a 1/4 cup, still enough to feed it, just slightly sweet) 1/2 t. sea salt Mix all in gallon jar, let sit at room temperature for 48 hours, strain, then bottle. (I used resealable beer bottles) Store in cool dark place, refrigerate after opening. I let it sit in the " cold " cabinet in my kitchen for about two weeks before I tried it-- when I opened the bottle, it overflowed like champagne. It looked clear in the bottle, then after pouring, was so fizzy that I couldn't see through it. Really refreshing, slightly salty, and I'm guessing pretty good for getting liquids into a sick child/adult. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 That sounds easy and delicious! I am an avid homebrewer, and thanks to Joe Siehl, am trying my hand at Kombucha tea...I wonder if the champagne-like overflow might not be from an inadequate amount of fermentation time before bottling. Perhaps an additional couple of days to a week might do the trick, leaving enough sugar for the in-bottle carbonation. I use a hydrometer to measure sugars in liquids in order to gauge the level of fermentation completion -- available at your local beer/wine store. Thanks for the recipe! --------------------------------- Photos Ring in the New Year with Photo Calendars. Add photos, events, holidays, whatever. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Wouldn't the addition of ACV instead of lemon juice set the batch up for turning into vinegar if left to ferment too long? Therese Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 , I made that recipe about 3 times, using the very best organic yellow ginger root from Hawaii, and could never get used to the taste of this recipe. I LOVE ginger ale, almost every one I've tasted EXCEPT THIS ONE. Mine tasted like someone contaminated good ginger with an overload of salt (why is salt in the recipe?) and then the whey gave mine a bad off flavor. I'm glad you like it, and that's great, but, personally, I think it's a goofy recipe. I'm still looking for one that tastes like the good Jamaican ginger ale. Will Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 >Mine tasted like someone contaminated good ginger with >an overload of salt (why is salt in the recipe?) and then the >whey gave mine a bad off flavor. My understanding of why we add salt to lacto-fermented recipes, is to preserve it until the action of the whey takes over. I don't think I added as much salt as it called for, just like I don't add the full amount of salt to most of Sally's recipes, but I do find a slight saltiness refreshing. When I was in Thailand a few years ago, really hot weather, I drank iced tea with salt, and salt lassis (that's just how things are made there) and I think maybe that gave me a taste for slightly salty drinks. I also don't really have a good memory for what commercial ginger ale tastes like, it was never something that I drank often enough. So having no expectations, it's easier to accept new flavors. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 I too made a ginger ale that had salt in it and hated it. I am not a huge fan of salt and really do not like it in my soda's. The Jamaican ginger ale sounds great! Do they maybe use yeast in it, like you do in making root beer? Kimi ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ www.Jremedies.com The reason a dog has so many friends is that he wags his tail instead of his tongue. -Anonymous Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 --- leslieoak <leslieoak@...> wrote: > My understanding of why we add salt to > lacto-fermented recipes, is to > preserve it until the action of the whey takes over. What I have heard is that salt inhibits the bad bacteria giving a clear field for the desired bacteria. (this is the same when making kimchi) __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 --- Will Winter <holistic@...> wrote: > I'm still > looking for one that tastes like the good Jamaican > ginger ale. > > Will Will and list, I don't like the ginger ale (aka gingerbeer) from the islands. My prefernce is gingerbeer from Oz. Specificially, Bundaberg Gingerbeer. http://www.bundaberg-brew.com.au/ And this (NT) recipe with modifications can make a reasonable analog to the Bundaberg I can no longer get in the States. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 > Will and list, I don't like the ginger ale (aka > gingerbeer) from the islands. My prefernce is > gingerbeer from Oz. Specificially, Bundaberg > Gingerbeer. http://www.bundaberg-brew.com.au/ And this > (NT) recipe with modifications can make a reasonable > analog to the Bundaberg I can no longer get in the > States. I found bundaberg ginger ale at World Market!!!!!!! Therese Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 --- & Therese Laurdan <rkissel@...> wrote: > I found bundaberg ginger ale at World Market!!!!!!! > > Therese Oh, Theresa, WHEN WHEN??? They used to carry it but stopped several years ago, due to the death of the american distributor and the difficulty of dealing with the bundaberg family. I wonder if they have it back now? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 My husband made me the ginger beer recipe from " Wild Fermentation " using unrefined cane juice sugar. It was yummy! Steph > > > I'm still > > looking for one that tastes like the good Jamaican > > ginger ale. > > > > Will > > Will and list, I don't like the ginger ale (aka > gingerbeer) from the islands. My prefernce is > gingerbeer from Oz. Specificially, Bundaberg > Gingerbeer. http://www.bundaberg-brew.com.au/ And this > (NT) recipe with modifications can make a reasonable > analog to the Bundaberg I can no longer get in the > States. > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 , I think it was in November? I bought it at the one in Maple Grove. Therese Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 I will have to go recheck my fave store locations. I got an intuitive " hit " to check one that I was in just after xmas. Must be they've found another distributor. I hope so. --- & Therese Laurdan <rkissel@...> wrote: > , > > I think it was in November? I bought it at the one > in Maple Grove. > > Therese > > > > Quote Link to comment Share on other sites More sharing options...
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