Ginger ale recipe: Difference between revisions

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This recipe for non alcoholic ginger ale is based on use of life yoghurt culture which is fed by sugar source like dark rich sugar or honey and infused with crudely crushed ginger.
This recipe for non alcoholic ginger ale is based on use of life yoghurt culture which is fed by sugar source like dark rich sugar or honey and infused with crudely crushed ginger. The basic recipe is going to be for honey 9% (w/v), cold infused ginger 4% (w/v) and kefir culture 3% (w/v).  


= Manual for ginger ale drink preparation =
= Manual for ginger ale drink preparation =
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== active culture ==  
== active culture ==  
*whey (2-5% (v/v)) = 100-250 ml
*kefir whey 3% (v/v) = 150 ml (or (2-5% (v/v)) = 100-250 ml)
or  
or  
*yoghurt (2-5% (v/v)) = 100-250 ml
*yoghurt (2-5% (v/v)) = 100-250 ml


== sugar source ==
== sugar source ==
* honey (10% (v/v)) = 500 ml
* honey (9% (w/v)) = 450 ml (or 8-11% (w/v) = 400-550 g)
or
or
* dark rich sugar (6% (w/v)) = 300 g
* dark rich sugar (6% (w/v)) = 300 g (or 5-7% (w/v) = 250-350 g)


== ingredients ==
== ingredients ==
* ginger (1-2% (w/v)) = 50-100 g
* ginger 4% (w/v) = 200 g (or 1-5% (w/v)) = 50-250 g)


== optional ==  
== optional ==  
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== Working manual ==
== Working manual ==


- prepare a bowl or pot and transfer the honey (sugar) in to it
- 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 1 l of warm water (less than 60°C) and dissolve the honey (sugar)
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- add around 2 l of cold water and stir the mixture well  
- add around 2 l of cold water and stir the mixture well  


- add the crushed ginger, it can be quite clumsy  
- 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
- check the temperature, when lukewarm (less than 30°C) transfer to the fermentation vessel though the funnel


- add 250 ml of the active culture and salt if you like  
- add 150 ml of the active kefir culture and salt if you like  


- bring to the final volume (Vc = 5 l) with cold water  
- bring to the final volume (Vc = 5 l) with cold water  
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- start to taste after three days and look for bubbles confirming active fermentation which should appear within day or two
- 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  
- once tastes fermented and to your liking strain the liquid through the muslin (the ginger can be eaten, it is nicely lightly fermented)


- strain the liquid through the muslin (the ginger can be eaten, it is nicely lightly fermented)
- add additional flavoring agent if you like
 
- add additional flavouring 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.   
For example 1% (v/v) lime or lemon juice is very nice. If the fresh fruit is squeezed strain it through fabric.   
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- transfer to the fridge
- transfer to the fridge


- let the flavours combine for week or so
- 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
- drink is usually best after 2-4 weeks stored at cold however it could be drunk after several months

Revision as of 09:24, 30 October 2011

This recipe for non alcoholic ginger ale is based on use of life yoghurt culture which is fed by sugar source like dark rich sugar or honey and infused with crudely crushed ginger. The basic recipe is going to be for honey 9% (w/v), cold infused ginger 4% (w/v) and kefir culture 3% (w/v).

Manual for ginger ale drink preparation

  • culture volume Vc = 5 l

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

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)

ingredients

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

optional

1 tea spoon of see salt

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

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.