Having recently moved to the country I thought I'd try my hand at the obligatory process of brewing my own home grown Ginger Beer. I'm yet to try the first batch (due for first sip next Monday
) and I have already modified the feeding of my "bug" which now produces lovely big bubbles and a wonderful heady aroma
, but I'd like to know what others are doing to grow their "bugs" and share a few secrets as to the final bottling recipe.
Here's mine;
Bug/Plant:
1.5 cups of water (tank), 2 tablespoons of sugar and 2 teaspoons of ground ginger. Feed with 2 teaspoons of ginger every day for seven days. After 7 days it's ready (assuming of course it starts to bubble and I don't have to start over again)
Bottle the Brew:
2 cups of sugar, disolved in 10 cups of boiling water and then 20 cups of cold water (makes about 10 750ml bottles). Add well strained juice of 4 lemons. Strain juiced from the bug through a cloth and then add to the water/sugar mixture. Bottle and let stand for 14 days. Halve plant and start again with water and ginger.
Now I found this method a wimpy on the bubbles so for the second batch of Bug, I've modified my feeding to 1 teaspoon of sugar and 1 teaspoon of ginger for 10 days to try to strengthen the mix. I also had a sip of the previous water/sugar/bug juice mix before bottling (who doesn't
) and it seemed a bit...well...insipid. I like a GB that scratches the back of the throat on its way down
The problem now is I've got the next batch of Bug ready to go and no bottles to put it in. Guess I'll just have to halve it and start again until I have enough bottles.
What's your secret?