Thirsty Thursday – Ginger Beer part 2Posted: September 12, 2013
On Tuesday I posted my whole ginger beer recipe, but in reality I had only got up to the ‘leaving it in a big container for a while’ stage. Yesterday I sieved out all the ginger-chilli-lemon-zest, set the pulp aside, bottled the ginger beer up, and it’s been building up pressure nicely in the bottles.
So I’m going to go back to that bit where you have your drinks bottles and pour them 3/4 full (actually, you might want to make it 2/3 full even, depending how many bottles you have spare). Your squeezed bottles should look like this:
(only you probably want less blurry bottles!) Leave them for a few hours in a moderately warm place, and you should come back to find them looking something like this:
You can now unscrew the cap a little bit, squeeze out all the air and make them look like the first picture again. If you’ve left them for long enough that the yeast has been fermenting wildly, be careful how you open the bottles, as they do tend to fizz up quite a bit!
I generally give them an extra 24 hours to ferment in the bottles before refrigerating and probably relieve the pressure 3-4 times during that period.
(Alternatively, if you want to leave them for a while to ferment out of the fridge and won’t be around to relieve the pressure, you can get a bit of plastic sheet (e.g. a section cut from a zip lock bag, make sure it’s clean), wrap that over the top, and then secure it with a couple of rubber bands (2 in case one breaks). The rubber bands expand to let the gas out, but vinegar flies (which you always want to avoid when you’re making alcohol, unless you want vinegar instead), and mould and other undesirable additions cannot get in.)
A sieving doesn’t get all the bits of ginger and solids from the mix, so a sediment will start to form in the base of the bottles. If this bothers you, you can get some more clean bottles and carefully pour your ginger beer off the sediment or even rack it off if you want to be fancy! http://www.homebrewtalk.com/wiki/index.php/Racking has a good explanation. If you don’t want fuss and don’t mind the possibility of a slightly cloudy drink, just pour it carefully, trying not to disturb it too much, as you would a bottle-conditioned beer. You could also have lined your sieve with cheesecloth to get out more solids, although you’ll still get yeast sinking to the bottom even then.
Ah, solids… remember the ginger-lemon-chilli pulp set aside earlier? Well, you could dispose of this by composting it or something, but there’s still life in the gunk, if you care to use it! After I’d finished bottling yesterday, I decided to make bread. There’s still live yeast in the stuff that’s been set aside that is perfectly adequate to raise a loaf. I also had half a can of chestnut puree left to use up so I got some plain flour (320g, but that was the only thing I weighed, sorry! I only weighed it to get an idea of how much liquid to add, but in the end I didn’t need any because the pulp and puree added enough), added in the pulp, the chestnut puree, a handful of sultanas, a spoonful of blackstrap molasses, a pinch of salt, and some oat flour and rolled oats for texture and heartiness. This combination resulted in a delicious loaf! Not very sweet, but perfect for breakfast toast. Unfortunately the chestnut puree made it a bit on the brown side, so it’s not the most photogenic of loaves, but it really was very pleasant indeed! The white specks are oats, in case you were wondering.