I am making non-alcoholic ginger beer by the traditional method of feeding a
"plant" with dried ginger and sugar and using that liquid to flavour (and
add yeast to) to the raw liquor of water, sugar and lemonjuice. This is
then bottle fermented. The result is quite a pleasant and refreshing soft
drink but it is not especially gingery.

I would like to increase the ginger flavour as I am aiming for a more adult
drink than just sugar and bubbles tempered with lemon juice. I have tried
using freshly purchased dried ginger. I have tried producing an extract of
fresh and dried ginger simmered for some time and adding that as well as the
liquid from the plant at bottling time. Neither seem to make much
difference.

Any thoughts on gingering up my beer?

A related question: I assume there must be a large amount of ginger extract
produced to make ginger ale and ginger beer commercially, how is such an
extract made?

David

On Thu, 26 Feb 2004 01:37:18 GMT, "David Hare-Scott" wrote:
[color=blue]
>I am making non-alcoholic ginger beer by the traditional method of feeding a
>"plant" with dried ginger and sugar and using that liquid to flavour (and
>add yeast to) to the raw liquor of water, sugar and lemonjuice. This is
>then bottle fermented. The result is quite a pleasant and refreshing soft
>drink but it is not especially gingery.
>
>I would like to increase the ginger flavour as I am aiming for a more adult
>drink than just sugar and bubbles tempered with lemon juice. I have tried
>using freshly purchased dried ginger. I have tried producing an extract of
>fresh and dried ginger simmered for some time and adding that as well as the
>liquid from the plant at bottling time. Neither seem to make much
>difference.[/color]

I don't use a plant, so my methods might not help you. I use an ale
yeast (generally a fresh sachet each time). I make about 10 litres at a
time (about 2.6 US gallons), bottling in 1.25 litre PET bottles.

Ingredients for simmering:

650 grams table sugar (more if you want it sweeter)
250 grams peeled and thinly sliced or chopped fresh ginger
zest of one large lemon (or two small ones)
1.5 litres water

I simmer that for about 20 minutes, then cool the pot in a sink full of
cold water. Stir well so that the sugar mixes in, and doesn't burn onto
the bottom of the pot.

Then I combine the following in an old 10 litre spring water bottle:

All simmered ingredients (from above) including solids
2 teaspoons cream of tartar
juice of lemons that were zested (i.e. one large, or two small)
top up with water, leaving space for about another glassful

I rehydrate a sachet of ale yeast in a glass of water, and pitch it into
the bottle, and cover the top with cling wrap. It should start bubbling
away happily within a couple of hours. I leave it for about six hours or
so, to make sure it is fermenting well and evenly. Then I bottle in PET
bottles and leave for 8 hours or so to carbonate up, and then store in
the fridge to stop them fermenting out (and exploding!)

I'd guess that with your plant, you'd replace the glassful of rehydrated
ale yeast with a portion of your plant liquid. How much is your concern;
I have no experience with that bit :)

If you want it more gingery, just add more ginger!

HTH,
Ross.
--
Ross McKay, WebAware Pty Ltd
"The lawn could stand another mowing; funny, I don't even care"
- Elvis Costello