Ginger Beer
Lot 2: Ginger Beer--The Reckoning
26/11/14 18:27
On the same day as I pulled Lot 1, I pulled Lot 2 with the Ginger Beer. It came in right at 5% alcohol. I ended up with about 1.5 liters of ginger beer which filled 2/3 of 5 20 ounce (591ml) bottles.
0.591 liters * 2/3 full * 5 = 1.97157 liters. The jug I used was 1.89271liters, so it was probably a little less than 2/3.
After bottling them in the plastic bottles, I added another 1/4 teaspoon of champagne yeast and 4 tablespoons of sugar and squished the bottles to get the air out.
I sampled it and it was quite tasty! It should take about 2 or 3 days and they should be read to drink.
0.591 liters * 2/3 full * 5 = 1.97157 liters. The jug I used was 1.89271liters, so it was probably a little less than 2/3.
After bottling them in the plastic bottles, I added another 1/4 teaspoon of champagne yeast and 4 tablespoons of sugar and squished the bottles to get the air out.
I sampled it and it was quite tasty! It should take about 2 or 3 days and they should be read to drink.
Lot 2: Ginger Beer
09/11/14 14:06
Lot 2 is an alcoholic ginger beer.
Ingredients (per half gallon):
2.5 cups of granulated sugar (plus 1/2 tsp for activating the yeast)
5 tbsp puréed ginger root
1.5 tbsp lemon juice
1/4 tsp champagne yeast
About 24 oz of water (purified, not spring, and not the kind that have elements added for flavor)
I added all the ingredients (minus the yeast) in a glass bowl, then added about a cup of hot water (microwaved about for about 90 seconds), mixed them until everything dissolved together, and poured it into the half gallon jug. I then filled the rest of the bottle with water, capped it, and shook it for about 2 minutes.
I measured specific gravity at 1.079, which is about 10.5% alcohol.
After taking the SG reading, I activated the yeast (which I did not do with batch 1 of concord wine) by adding room temperature water to a cup, adding the yeast, stirring it together, then mixing in about 1/2 teaspoon of sugar. I then added this to my jug.
Ingredients (per half gallon):
2.5 cups of granulated sugar (plus 1/2 tsp for activating the yeast)
5 tbsp puréed ginger root
1.5 tbsp lemon juice
1/4 tsp champagne yeast
About 24 oz of water (purified, not spring, and not the kind that have elements added for flavor)
I added all the ingredients (minus the yeast) in a glass bowl, then added about a cup of hot water (microwaved about for about 90 seconds), mixed them until everything dissolved together, and poured it into the half gallon jug. I then filled the rest of the bottle with water, capped it, and shook it for about 2 minutes.
I measured specific gravity at 1.079, which is about 10.5% alcohol.
After taking the SG reading, I activated the yeast (which I did not do with batch 1 of concord wine) by adding room temperature water to a cup, adding the yeast, stirring it together, then mixing in about 1/2 teaspoon of sugar. I then added this to my jug.
