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Red Draft Birch Beer / Hot Ginger Ale?
1/9/2012 10:12:58 PM
My favorite soda of all time is Pensylvania Dutch or Acme brand Red Draft Birch Beer....
Unfortunately no one out west knows what the hell that is....but there is no better flavor on earth...
Second best is Blenheim ginger ale....the hot kind...
So , along with my cider, I want to make a few gallons of each, naturally carbonated...
What is the best extract for birch beer?
What is a good recipe for HOT ginger ale?
I have a bunch of Mexican Coke and Fanta bottles that I have been saving for my soda pop making adventure....
Unfortunately no one out west knows what the hell that is....but there is no better flavor on earth...
Second best is Blenheim ginger ale....the hot kind...
So , along with my cider, I want to make a few gallons of each, naturally carbonated...
What is the best extract for birch beer?
What is a good recipe for HOT ginger ale?
I have a bunch of Mexican Coke and Fanta bottles that I have been saving for my soda pop making adventure....
1/10/2012 11:33:30 AM
I can't help you, but I'll try to steer you in the right direction. If you haven't done so already, pop over to www.homebrewtalk.com and check out what people over there have to say about both! There is a search function, as well as a recipe section, and you're bound to find something. HBT has a lot of knowledgeable people that are willing to help. Just so you know though, don't get discouraged if your first batches don't come out correct. FYI, I've been working on a Mac and Jacks recipe for quite a while, and while the HBT recipe is close (Austin Home Brew Supply as well) they are not spot on, so I make small changes based on what I think will improve things and try it out. It might take you months and months to make something exactly right for you, but it should be worth it given your dedication to wanting something you enjoy so much.
good luck
good luck
1/11/2012 10:21:06 PM
I tried to start a thread here about homemade ginger beer. Lotsa readers, no responders.
4.5 oz. fresh ginger juice
4.5 oz. lime juice, 1.5 oz. lemon juice
~1.1 cup turbinado sugar
>=1/8 tsp. ale or champagne yeast
water up to 72 oz. total bottled into 12 oz. beer bottles.
Ferment for about 24-36 hours and the bottle are GTG (if you leave it out for extended days, the bottles WILL explode).
This takes experimentation to see what proportion of ingredients you like. I liked making it leave a bit of burn on the throat, but dialed it back for the people I shared with. Eventually I'd like to just go with forced carbonation to take out the exploding part.
I tried using Mexican coke bottles for my ginger beer as well, but it didn't seem like the seal was as good as beer bottles. YMMV. I kept to beer bottles.
I'll suggest again: Gosling's Black Bermuda rum + ginger beer = Dark & Stormy deliciousness.
4.5 oz. fresh ginger juice
4.5 oz. lime juice, 1.5 oz. lemon juice
~1.1 cup turbinado sugar
>=1/8 tsp. ale or champagne yeast
water up to 72 oz. total bottled into 12 oz. beer bottles.
Ferment for about 24-36 hours and the bottle are GTG (if you leave it out for extended days, the bottles WILL explode).
This takes experimentation to see what proportion of ingredients you like. I liked making it leave a bit of burn on the throat, but dialed it back for the people I shared with. Eventually I'd like to just go with forced carbonation to take out the exploding part.
I tried using Mexican coke bottles for my ginger beer as well, but it didn't seem like the seal was as good as beer bottles. YMMV. I kept to beer bottles.
I'll suggest again: Gosling's Black Bermuda rum + ginger beer = Dark & Stormy deliciousness.
1/28/2012 3:04:05 PM
Originally Posted By Danarchist:
I tried to start a thread here about homemade ginger beer. Lotsa readers, no responders.
4.5 oz. fresh ginger juice
4.5 oz. lime juice, 1.5 oz. lemon juice
~1.1 cup turbinado sugar
>=1/8 tsp. ale or champagne yeast
water up to 72 oz. total bottled into 12 oz. beer bottles.
Ferment for about 24-36 hours and the bottle are GTG (if you leave it out for extended days, the bottles WILL explode).
This takes experimentation to see what proportion of ingredients you like. I liked making it leave a bit of burn on the throat, but dialed it back for the people I shared with. Eventually I'd like to just go with forced carbonation to take out the exploding part.
I tried using Mexican coke bottles for my ginger beer as well, but it didn't seem like the seal was as good as beer bottles. YMMV. I kept to beer bottles.
I'll suggest again: Gosling's Black Bermuda rum + ginger beer = Dark & Stormy deliciousness.
I tried to start a thread here about homemade ginger beer. Lotsa readers, no responders.
4.5 oz. fresh ginger juice
4.5 oz. lime juice, 1.5 oz. lemon juice
~1.1 cup turbinado sugar
>=1/8 tsp. ale or champagne yeast
water up to 72 oz. total bottled into 12 oz. beer bottles.
Ferment for about 24-36 hours and the bottle are GTG (if you leave it out for extended days, the bottles WILL explode).
This takes experimentation to see what proportion of ingredients you like. I liked making it leave a bit of burn on the throat, but dialed it back for the people I shared with. Eventually I'd like to just go with forced carbonation to take out the exploding part.
I tried using Mexican coke bottles for my ginger beer as well, but it didn't seem like the seal was as good as beer bottles. YMMV. I kept to beer bottles.
I'll suggest again: Gosling's Black Bermuda rum + ginger beer = Dark & Stormy deliciousness.
I'm going to try it today...
I take it that if I refrigerate it, I should be OK with the bottles not exploding
1/29/2012 8:12:16 PM
Let the bottles sit at room temp for ~24-48 hrs. You can tell if they get too carbonated (over-fizzy, not explosive) because the 'dimple' in the beer cap pops out.
1/31/2012 11:09:53 PM
Originally Posted By Danarchist:
Let the bottles sit at room temp for ~24-48 hrs. You can tell if they get too carbonated (over-fizzy, not explosive) because the 'dimple' in the beer cap pops out.
Let the bottles sit at room temp for ~24-48 hrs. You can tell if they get too carbonated (over-fizzy, not explosive) because the 'dimple' in the beer cap pops out.
I think I killed the yeast on the root beer...going to try again.
Added the yeast while it was too warm...figured the water cooled the sugar syrup down enough...but it didn't
The ginger ale carbonated nicely and is strong, but it could use a bit more sugar.
Also, I am going to caramelize some sugar and add it to boost the color of the drink.
If I can pin down some good recipes, I may invest in a corny keg and counter pressure filling setup....
I have a friend who wants to go halves with me on it...
