This is all that is left of the larger of the bottles.
The other day I discovered this splattering on some dishes left to dry in the rack overnight. I thought, boy do I need to teach that kid to properly clean dishes!
Then when starting dinner, I reached to the liquor cupboard for sake. I was making Sake Butter Mushrooms! Yum. Anyway, upon opening the cabinet I discovered broken glass. It took me a second to realize what happened. One of the bottles exploded!
I left room in the top. Look.
It’s the big one in the back.
What a mess. Once I realized what happened I also realized the mess it left behind. The counter below was covered in the stuff. I just hadn’t been over there to see it. And what a waste!
Needless to say, I popped the tops on the remaining bottles to let out some pressure. So far so good. Perhaps real beer bottles with caps are better.
Any beer making tips to share?
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Posted in In the Kitchen and Recipes, Uncategorized, tagged beer making, eat healthy, fermented food, fermenting, ginger beer, healthy recipes, live frugal, whole living, whole living with stephanie, wild fermentation on March 11, 2012|
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So, the other day I teased you with this….
Did you guess that little jar with the cheesecloth top was “ginger bug” for ginger beer?
What is ginger bug?
Ginger bug is the beginning of the fermentation process. It is where all the goodness starts.
To make ginger bug add 2T grated ginger (skin and all) and 2T sugar to 1c water.
Stir and cover with cheesecloth. You want air to be able to circulate, so don’t try to use a regular cover. Remember when we talked about Wild Fermentation and all the good organisms dwelling in our kitchens? They help us stay healthy… and make ginger beer.
Leave your mixture in a warm place. Each day add more ginger and sugar until it starts to bubble. This should take 2-3 days. You can continue to feed it until you are ready to use it.
Now that you have your live ginger bug, you are ready to make some beer!
You need –
- Water, about a gallon
- Ginger, 2″ for mild flavor, 6″ for intense flavor
- Sugar, 1 1/2 cups
- Lemons, 2, juiced
Bring 2 quarts of water to a boil. Add sugar and ginger. Allow to boil 15 minutes. Cool.
Strain the liquid. Add lemon juice. Strain ginger bug and add to mixture. Add enough water to make a gallon of liquid. mix well and bottle in sealable bottles. Allow to ferment in a warm place for at least 2 weeks.
This is a Light Ginger Beer
Chill and enjoy. But BEWARE – this stuff is under pressure. When opening, do so near the sink.
I’ll let you know in a couple of weeks how this batch fared. It was a light version. I used 2 inches of ginger. I have another batch of ginger bug started. The next will be with 4 inches of ginger. And the following 6 inches. Then, it’s taste test time! I think we will make an event of it. Perhaps some Curry, Paneer and Jasmine Rice. I better sharpen my skills.
Who’s up for some Indian food and taste testing at the Homestead?
Have you made Ginger Beer?
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