Getting the flavour from ginger.

[brizleciderarmy]

Last month the other half bought me a ginger beer kit for my birthday. It was a nice thought but she got ripped off horribly.



For her 8 quid she got about 80grams of dried ginger and a packet of generic yeast. The exact same ones you get in the Wilco ten pound kits. I read through the instructions several times and ended up binning them as some of the processes were what i thought to be ludicrous. From memory involving fermenting a few pints at a time in a bowl covered with a plate, bottling with cataclysmic amounts of sugar etc.

Anyways the "kit" makes 16L overall so i thought i would scale it back to 15L and do 3 5L experimental batches. Maybe a malty batch and some cinnamon etc in another.

The question is how would i best get the flavor from the dried ginger? I was leaning towards say an hour simmer,then leave to steep for a given amount of time. Haven't decided yet.

 

[pittsy]

There are several recipes on here , often involving from 1 to 3 kg of ginger , grate it then boil it for up for 5 mins then simmer/light boil for 30 mins adding clove, cinnamon etc around 5 mins from end , some also use dme , add at start , yeast wine or champagne is mostly used (though if i brew this again i will use ale yeast )