Ginger Beer Plant

squeaky

Wicked stuff it is!

As for this ginger beer - I like it lots but I can't see me going through eight pints of it a week!!

Is there a reasonable way of reducing quantities without making a mess of it?

Queenie

Curry_Queen wrote:

PS hope you got BB on while nattering away here

Just like you have Treacle (+ dh is recording it LOL )

squeaky - summer is coming ... you don't want to dehydrate ... drink the 8 pints! alternatively ... invite us all round for a party!! _party_

squeaky

LOL I'd love to invite you all, honest

Queenie

Right ... everyone round to squeaky's ....

I'm going to look up my dmum's Ginger Beer recipe and see how it compares to the linked one ... then we can have a taste test

Curry_Queen

If I still had my car and could get out I'd come get you all and we'd pop round squeaky's for ginger beer!!! :dance:

Queenie

Change of venue ................
































All off to CQ's

Curry_Queen

Wooo Hooooo ... get's chef's hat on and starts cooking curry and nibbles :dance:



Just don't raid all my booze supplies

MDUK

As i kid in the 70's I remember some friends bringing round a 'ginger beer plant' and i fed it to make ginger beer. i saw an ad for a make your own ginger beer kit in one of the catalogues i get and thought there must be a recipe on the web and there was! Will be trying it out on the kids very soon.here

The Recipe

Producing your own ginger beer is very easy. It is produced in a biological process in much the same way as yoghurt. You will first need to create what is called a ginger beer plant2. It will be ten days before the first batch will be ready.

Ingredients

25g Dry yeast (50g of fresh)
2tbsp ground ginger
2tbsp caster sugar
½pt (300ml) water
Method

If you are using dry yeast, stir the yeast in with ¼ pint (150ml) of lukewarm water and a bit of sugar. Leave this mixture for 10-15 mins. If you are using fresh yeast, which you can procure from certain bakers, you can skip this process.

Mix the wettened yeast with the sugar until they cream to form a liquid. Then add the ground ginger and water. If you used dry yeast then use only ¼pt (150ml) of water. Stir this mixture well and pour it into a jar with a loose-fitting lid, so as to let the mixture breathe. Now leave this mixture in a cool place.

The next day, and each day thereafter, add 1 level tsp (5ml) of ground ginger and the same amount of caster sugar to your jar and stir the mixture thoroughly.

After 10 days. dissolve 18oz (500g) of caster sugar and 1½pt (900ml) of water, bring this mix to the boil and let it cool slightly. Add the strained juice of two lemons to the water.

Strain your ginger plant through fine muslin and add the strained liquid to the sugar and lemon juice mixture, along with 6pt (3.4l)water.

Stir the mixture well and bottle it straight away in strong screw-topped bottles, like those in which you would store cider or beer. Make sure you store the bottles in a cool place for about two weeks before you drink it. This is essential!

To Make More Ginger Beer

Halve the sediment left on the muslin and divide it into two separate jars. Add ½pt (300ml) water, 2tsps (10ml) and 2tsps (10ml) caster sugar to each jar. Stir it well and continue the same process as before for ten days.

This means that the produce is doubled every ten days.

Ginger Beer is best enjoyed chilled and despite the cliché is also highly enjoyable on picnics.

squeaky

Hiya,

I've just merged your post with an earlier one we have on ginger beer which includes recipes and links that you might also find interesting.

Since posts are listed in date order you'll need to read from the beginning to catch up

MDUK

thanks, i did a search before i posted and didn't notice one on this subject.