Ginger ale recipe

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This recipe is the final version of several months of experimenting as 091 Brew masters. It is based on anaerobic fermentation of 9% (w/v) of honey, 4% (w/v) of cold infusion of ginger, all performed by 3% (v/v) of kefir culture.Various other options are mentioned in the text. Please enjoy this drink and spread it worldwide!

091 Brew masters


Contents

[edit] Manual for ginger ale drink preparation

  • culture volume Vc = 5 l

[edit] active culture

  • kefir whey 3% (v/v) = 150 ml (or (2-5% (v/v)) = 100-250 ml)

or

  • yoghurt (2-5% (v/v)) = 100-250 ml

[edit] sugar source

  • honey (9% (w/v)) = 450 ml (or 8-11% (w/v) = 400-550 g)

or

  • dark rich sugar (6% (w/v)) = 300 g (or 5-7% (w/v) = 250-350 g)

[edit] ingredients

  • ginger 4% (w/v) = 200 g (or 1-5% (w/v)) = 50-250 g)

[edit] optional

1 tea spoon of see salt

[edit] equipment

  • 5 l culture container (glass, narrow, sealable mouth)
  • 4 l bowl/pot
  • cheese cloth or muslin
  • grinder
  • measuring vessel (250 ml; 1 l)
  • spoon
  • funnel

[edit] Working manual

- prepare a bowl or pot and transfer 450 g of honey in to it

- add around 1 l of warm water (less than 60°C) and dissolve the honey (sugar)

- add around 2 l of cold water and stir the mixture well

- add 200 g of crushed ginger, it can be quite clumsy

- check the temperature, when lukewarm (less than 30°C) transfer to the fermentation vessel though the funnel

- add 150 ml of the active kefir culture and salt if you like

- bring to the final volume (Vc = 5 l) with cold water

- seal the bottle by a water lock or lid and let to ferment anaerobically (sealed, not open to the air) at room temperature (20-30°C) out of direct sun for 3-6 days (if lid is used release the pressure every day!)

- start to taste after three days and look for bubbles confirming active fermentation which should appear within day or two

- once tastes fermented and to your liking strain the liquid through the muslin (the ginger can be eaten, it is nicely lightly fermented)

- add additional flavoring agent if you like

For example 1% (v/v) lime or lemon juice is very nice. If the fresh fruit is squeezed strain it through fabric.

/ - if you prefer still drinks transfer the liquid to the sealable bottles and move to the cold

/ - if you like fizzy drinks add some extra sugar or honey so the sweetness is a bit higher than you like

- transfer to the sealable bottles and close well, label the bottles and make the notes!

- let to secondary ferment in now sealed bottles at room temperature for 1-2 days

- transfer to the fridge

- let the flavors combine for week or so

- drink is usually best after 2-4 weeks stored at cold however it could be drunk after several months


  • notes

- it is best if you add the sugar just at the beginning of the fermentation in sufficient quantities for the still or sparkling drink based on your choice. If you add the sugar before secondary fermentation the risk of over carbonating is increased. The same applies to flavouring agents, always consider the content of fermentable sugars. It is also important to realize different effects of "sour" tasting ingredients like hibiscus or elderflower which can "cover" sugar levels making you over sweating the drink which will again lead to the over carbonation.

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