Brad Makes Ginger Beer It's Alive Bon Apptit
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Date: 2019-10-25
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Comments and reviews: 10
Dave Jordan
Ok the reason why fresh doesn't ferment as well is because it's fresh it has a longer shelf life than mature ginger which is closer to decomposing/breaking-down than fresh young ginger. You would have to ferment young ginger for a lot longer to get the same fermentation you get out of ripe older ginger. fermentation is essentially the organic matter dying and forming bacteria that eats away at the matter and sugar. Always use mature ripe material when fermenting it speeds up the fermentation process since it's already starting to go sour. You definitely can use young and mature ginger to get some younger ginger flavor, but young ginger alone would take much longer. hope that makes sense. You could also possibly use some sort of yeast starter along with fresh ginger to get the same result maybe even a kombucha scoby.
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Ok the reason why fresh doesn't ferment as well is because it's fresh it has a longer shelf life than mature ginger which is closer to decomposing/breaking-down than fresh young ginger. You would have to ferment young ginger for a lot longer to get the same fermentation you get out of ripe older ginger. fermentation is essentially the organic matter dying and forming bacteria that eats away at the matter and sugar. Always use mature ripe material when fermenting it speeds up the fermentation process since it's already starting to go sour. You definitely can use young and mature ginger to get some younger ginger flavor, but young ginger alone would take much longer. hope that makes sense. You could also possibly use some sort of yeast starter along with fresh ginger to get the same result maybe even a kombucha scoby.
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Cinnamon Donkey
Irradiation is a technique used in food production. It can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E. Coli. It also helps to preserve food and reduce food waste. During irradiation, food is exposed to electron beams, X-rays or gamma rays. The effect is similar to other preservation methods, such as pasteurisation or cooking. The appearance and texture of the food changes less during irradiation than other preservation methods. Irradiated food has been exposed to radiation but does not become radioactive itself.
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Irradiation is a technique used in food production. It can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E. Coli. It also helps to preserve food and reduce food waste. During irradiation, food is exposed to electron beams, X-rays or gamma rays. The effect is similar to other preservation methods, such as pasteurisation or cooking. The appearance and texture of the food changes less during irradiation than other preservation methods. Irradiated food has been exposed to radiation but does not become radioactive itself.
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Alisdair Herd
if you ferment until all the sugar is consumed the majority of the aromatics will also be destroyed. This is why most kits come with apple snapps or some other flavouring, its hard to get the average Joe to crash the fermentation at the right time. To keep the aromatics you should try to crash the fermentation early by refrigeration or preservative I don't know what will happen if you add an abundance of sugar.
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if you ferment until all the sugar is consumed the majority of the aromatics will also be destroyed. This is why most kits come with apple snapps or some other flavouring, its hard to get the average Joe to crash the fermentation at the right time. To keep the aromatics you should try to crash the fermentation early by refrigeration or preservative I don't know what will happen if you add an abundance of sugar.
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Jason Brown
Hey Brad I love your It's Alive series. I also made tepache because of it. With the ginger beer are you just using the wild yeast on the ginger? Wouldn't washing it at the start remove some of the yeast and slow the fermentation process? and do you think using champagne yeast would give a good mouthfeel? Almost making a ginger cider.
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Hey Brad I love your It's Alive series. I also made tepache because of it. With the ginger beer are you just using the wild yeast on the ginger? Wouldn't washing it at the start remove some of the yeast and slow the fermentation process? and do you think using champagne yeast would give a good mouthfeel? Almost making a ginger cider.
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flakeycakey
According to Sandor Katz (the holy bubbling father of fermentation recipes) some ginger has undergone irradiation which kills natural yeast or bacteria. It's recommended (by Katz) to buy organic ginger or non-irradated ginger. Maybe the young ginger was irradated and the old ginger was organic/not irradated. Irradating isn't it?
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According to Sandor Katz (the holy bubbling father of fermentation recipes) some ginger has undergone irradiation which kills natural yeast or bacteria. It's recommended (by Katz) to buy organic ginger or non-irradated ginger. Maybe the young ginger was irradated and the old ginger was organic/not irradated. Irradating isn't it?
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Kazzarry
Anyone who makes this add a chili pepper sliced in half seeds in, really adds a gingery kick(Also it did not ferment well because older ginger with the skin on harbours lots of wild yeast while the fresh stuff that was washed with very little skin dosnt)
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Anyone who makes this add a chili pepper sliced in half seeds in, really adds a gingery kick(Also it did not ferment well because older ginger with the skin on harbours lots of wild yeast while the fresh stuff that was washed with very little skin dosnt)
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Alain Kessal
Not controlling the sugar level at all steps (which is easily done and quite cheap) and also not properly sanitizing you vessels is quite a good recipe for bad tasting end product and maybe bottle bombs. But hey. What do I know huh.
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Not controlling the sugar level at all steps (which is easily done and quite cheap) and also not properly sanitizing you vessels is quite a good recipe for bad tasting end product and maybe bottle bombs. But hey. What do I know huh.
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Catherine Gibbard
does the ginger beer produce a significant alcohol content? I know any fermented thing has a bit in it but usually negligible. How can you measure alcohol content anyway in homemade brew?
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does the ginger beer produce a significant alcohol content? I know any fermented thing has a bit in it but usually negligible. How can you measure alcohol content anyway in homemade brew?
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Ranger Frank
If your tap water is chlorinated it'll prevent fermentation, to be able to use chlorinated tap water for fermentation you need to let it sit open to the air for a day before using it.
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If your tap water is chlorinated it'll prevent fermentation, to be able to use chlorinated tap water for fermentation you need to let it sit open to the air for a day before using it.
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jacquelyn ramirez
Brad should try making traditional English Christmas pudding with whipped brandy butter to dollop on top Let it hang and ferment just in time for a Christmas video Should be fun
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Brad should try making traditional English Christmas pudding with whipped brandy butter to dollop on top Let it hang and ferment just in time for a Christmas video Should be fun
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