Julie's Ginger Beer... it's always dry and it's always hard. I found the method for making it on a youtube video on how to make a lacto ferment SODA! Bhahahahaha Soda???? This is the hard ginger beer of olden days my friends. And takes so very little to make.
The funky photo on the left here is the "starter" or "culture" that will ferment the batch. In a mason jar, oh, I didn't tell you, I am going to share how I make this.
Right.. back to the mason jar, make sure it is clean, no need to sanitize (I think we sanitize too much of our world to be honest) and fill about half way with non-chlorinated or fluoridated water (spring, reverse osmosis, distilled all work well, I use RO personally). Making the culture is a 5 or 6 day process to get a good active batch.
Day one, you add 1 cup of water, room temp to the jar, dice up 1 tbsp of ginger, and add 1 tbsp Red Path sugar or other vegan sugar. Try to avoid darker sugars due to their antibacterial properties, you want to feed the bacteria, not kill them off. No No No to using honey for that very reason too (besides it's not vegan) and no I haven't tried maple syrup or agave yet. I will though.
Day 2 to day 6 add 1 tsp diced ginger and 1 tsp sugar, still well. This concoction loves to get aggitated, so stir it up when you remember, at least twice a day. I also use a mason jar as it's easy to keep covered but let it breath. Use the mason jar ring and a coffee filter. The ring holds the filter in place. Keeps out dust, and fruit flies which are attracted to anything that is fermenting.
If you forget to stir it, you might get a very pretty pink mold growing on the ginger that sits at the surface, this is BAD, throw it all away, compost the ginger, and wash and restart. It is a pretty pink though, so if you want to do it just for seeing that as a science experiment, go for it.
The funky photo on the left here is the "starter" or "culture" that will ferment the batch. In a mason jar, oh, I didn't tell you, I am going to share how I make this.
Right.. back to the mason jar, make sure it is clean, no need to sanitize (I think we sanitize too much of our world to be honest) and fill about half way with non-chlorinated or fluoridated water (spring, reverse osmosis, distilled all work well, I use RO personally). Making the culture is a 5 or 6 day process to get a good active batch.
Day one, you add 1 cup of water, room temp to the jar, dice up 1 tbsp of ginger, and add 1 tbsp Red Path sugar or other vegan sugar. Try to avoid darker sugars due to their antibacterial properties, you want to feed the bacteria, not kill them off. No No No to using honey for that very reason too (besides it's not vegan) and no I haven't tried maple syrup or agave yet. I will though.
Day 2 to day 6 add 1 tsp diced ginger and 1 tsp sugar, still well. This concoction loves to get aggitated, so stir it up when you remember, at least twice a day. I also use a mason jar as it's easy to keep covered but let it breath. Use the mason jar ring and a coffee filter. The ring holds the filter in place. Keeps out dust, and fruit flies which are attracted to anything that is fermenting.
If you forget to stir it, you might get a very pretty pink mold growing on the ginger that sits at the surface, this is BAD, throw it all away, compost the ginger, and wash and restart. It is a pretty pink though, so if you want to do it just for seeing that as a science experiment, go for it.
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