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Reviewed Candied Ginger
"Simple. Straightforward. Works. What else do does a recipe need?
We like crystallized ginger to eat, to put in tea and bake with. But it's very about $8/pound in the store. On the other hand, raw ginger is $3/pound. For that and a few pennies of sugar you can make your own. Mix the leftover liquid with the ginger-infused sugar from the crystalliz"
Reviewed Ginger Ale
"Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent volume on home made root-beers) you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of ale or champagne yeast instead of the bread yeast will give a better taste. Gingerol isn't very water soluble. A little alcohol or glycerin makes a difference.
Yes, fermentation makes alcohol. But we're talking 0.2-0.4% tops. A gallon would give you about as much alcohol as one mild beer. You're about as likely to get high eating sourdough bread.
Most of all, ditch the used plastic bottles. They're prone to failure and hard to sanitize. Wild yeasts and bacteria can give really unpleasant flavors. Bail-top bottles - available from any homebrewing supply store - are easier to clean and can be reused for decades.
Reviewed Ginger Ale
"Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent volume on home made root-beers) you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of ale or champagne yeast instead of the bread yeast will give a better taste. Gingerol isn't very water soluble. A little alcohol or glycerin makes a difference.
Yes, fermentation makes alcohol. But we're talking 0.2-0.4% tops. A gallon would give you about as much alcohol as one mild beer. You're about as likely to get high eating sourdough bread.
Most of all, ditch the used plastic bottles. They're prone to failure and hard to sanitize. Wild yeasts and bacteria can give really unpleasant flavors. Bail-top bottles - available from any homebrewing supply store - are easier to clean and can be reused for decades.
Reviewed Ginger Ale
"Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent volume on home made root-beers) you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of ale or champagne yeast instead of the bread yeast will give a better taste. Gingerol isn't very water soluble. A little alcohol or glycerin makes a difference.
Yes, fermentation makes alcohol. But we're talking 0.2-0.4% tops. A gallon would give you about as much alcohol as one mild beer. You're about as likely to get high eating sourdough bread.
Most of all, ditch the used plastic bottles. They're prone to failure and hard to sanitize. Wild yeasts and bacteria can give really unpleasant flavors. Bail-top bottles - available from any homebrewing supply store - are easier to clean and can be reused for decades.
Reviewed Ginger Ale
"Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent one you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of ale or champagne yeast instead of the bread yeast will give a better taste. Gingerol isn't very water soluble. A little alcohol or glycerin makes a difference.
Yes, fermentation makes alcohol. But we're talking 0.2-0.4% tops. A gallon would give you about as much alcohol as one mild beer. You're about as likely to get high eating sourdough bread.
Most of all, ditch the used plastic bottles. They're prone to failure and hard to sanitize. Wild yeasts and bacteria can give really unpleasant flavors. Bail-top bottles - available from any homebrewing supply store - are easier to clean and can be reused for decades.
Reviewed Ginger Ale
"Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent one) you'll find that this one is pretty basic. Citrus oils add another dimension. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of ale or champagne yeast instead of the bread yeast is much better. Also, gingerol isn't very water soluble. A little alcohol or glycerine makes a difference.
Most of all, ditch the used plastic bottles. They're prone to failure and hard to sanitize. Bail-top bottles - available from any homebrewing supply store - are easier to clean and can be reused for decades.
About Me
Hobby cook, collector of old and odd beverages, aspiring kitchen alchemist
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