Thread: Calling all alco... lovers of yeast biprocuct

I can't believe in all these posts there are no Wild Turkey fans. Take a glass I like the little jar that Armor dried beef comes in. put as much ice (I use the filtered store bought ice) as will fit, fill to the rim with turkey, let sit for not more than a minute and sip in the evening on the porch.
I also do this with Makers Mark. If ever in Loretto Ky stop and visit MM distilery it is time well spent and frindly bunch also.
I have also been to Turkey distilary, I purchased a single barrel bourbon. It was labeled with the rick location it came from. If you go to the distilery buy a bottle from a rick aged near a window the bourbon is sweeter there.
I also love Scotch I have a bottle of Glenfiddich cask strength I purchased on my honeymoon I have a shot every year on my annaversery It has been ten years and we are seeing which lasts longer the scotch or the wife.
I also like about any other strong drink. I like different things with different foods. Beef and beer, pasta with Shariz, Bourbon with tobacco ect.
Has anyone tried Blue Moon ale This stuff is good.
Don

Originally Posted by kd5tmu

I've never tried gingerbeer. I would like to. How can I obtain some of this gingerbeer that you make? I'm guessing it doesn't ship well.

I'll post a formula if anyone is interested in making their own gingerbeer. it's basically soda pop made with yeast instead of the modern way! Just let me know!!

Originally Posted by JMS

I'll post a formula if anyone is interested in making their own gingerbeer. it's basically soda pop made with yeast instead of the modern way! Just let me know!!

Please do.

brown sugar..............2 lb
boiling water.............2 gal
cream of tarter..........1 oz or what I prefer is 1 large lemon per gal of water
bruised ginger root.....2 oz (the more you bruise the stronger the flavor! I prefer grating the ginger)

Infuse the ginger into the boiling water (I boil for about 20 minutes)
add the remaining ingredients stirring well ( if your using lemon squeeze the juice in carefully avoiding getting seeds or pith into the mixture).
allow mixture to cool to luke warm, strain through cheese cloth and then pitch the yeast and stir in.(you can get a package of brewing yeast that will easily handle a 5 gallon batch at a brewers supply house. Failing this a quarter oz package of fleischmanns instant bread yeast will do. in fact, for this formula a 1/2 package should be fine.) Let this stand overnight covered. in the morning you should note that your little batch will be slightly effervescent. it is now time to bottle. once finished you should store in a cool dark place ( the floor of the closet will do ) for about 3 to 7 day at which time it should be ready for drinking!

notes:
*every utensil, pot, pan, bottle,or anything else that will come in contact with your brew should be sterilized not just clean. after I wash everything I will use in the process with a low sudsing detergent I use about 1 oz bleach to 5 gallons of water and leave everything in this mixture for about 20 minutes. this is sufficeint for sterilization. do not rinse after or you will have to resterilize!
*you can reuse the plastic soda bottles as long as their lids still get an air tight seal. I use the old style grolsch resealable beer bottles. you can also find supplies at your local do it yourself brewing supply house!
*you can use white sugar instead of brown sugar and in fact, when you get a little experience you can vary or change any of the ingredients to suit your personal tastes!!
*remember that once you have sealed your bottles they will be under pressure so use strong bottles and be careful! I have yet to have a bottle break on me so don't worry to much. Also, after the reccomended 3 to 7 days and checked for carbonation it would be a good idea to refrigerate the entire batch. If this is not feasible just keep your sodas in the coolest and darkest place in your house and you should be fine.
*I use a 5 gallon food grade bucket which I use for the over night fermentation.
you should only use glass, plastic or stainless steel throughout the process.


I am sure I am missing something but I dont know what. I'll post it later if there is something i'm missing.

Mark Avery

Originally Posted by JMS

What? No more bread lovers?...

Brioche for me....

-whatever

-Lou

I'll take some of the pressure off of JMS. I always bother him with topics such as this because...well because the guys knows his stuff. I really think he could open a nice little cafe that serves Natural sodas, home brewed beverages and the best bread this side of mars... To you Mark I .


So to take off the pressure, I'll post a few recipes I found in the book I just bought ("homemade rootbeer, soda, and pop" by Stephen Cresswell)

Note to self: Don't go to any shop that supports hobbies with a wad of tip money

Originally Posted by scarface

Brioche for me....

-whatever

-Lou

Made right, it is some of the best bread in the world! If not, its still usually pretty good.
Pain au levain is some of my favorite natural starter breads out there! it is mildly acidic , mildly sweet and nutty tasting, open crumb structure, dark crunchy crust! it goes equally well with high class fare as it does with peanut butter and jelly!
and a good challah braided loaf is not only a thing of beauty but the taste and aroma are out of this world!

(I guess you guys know my favorite yeasted products now)..........could it be bread?















nope....couldn't be!

Mark Avery

Please note that this recipe makes one gallon (8 pints or 11 12oz bottles) Larger batches yield better work/product ratios, but this is the recipes straight out of the book.
I haven't included sanitation procedures. Mark has a great procedure in his post. I use a commercial sanitizer, but that's just because it's easier to me than bleach (can't stand that smell...smells like...well, ask Scarface...)
*the authors words, not mine

Virgin Islands Ginger Beer

2 1/2 oz Ginger root
juice of 1/2 lemon
3-4 quarts water
1/8 teaspoon ale yeast (bakers yeast will work in a pinch*, also 1/4 cup lukewarm water)

other equipment:
Brew pot with cover
grater
measuring cup
jug with cap
funnel
bottles

1. Grate ginger into brewpot. Add 2 quarts of water and the juice of half a lemon and bring to a simmer. Add sugar and stir to dissolve. Simmer uncovered for about 25 minutes. Remove from heat, cover, and let cool.

2. Put one quart of cool water into jug. After the mixture has cooled for about 30 minutes, carefully pour into jug. Leaving 2 in. head space top off jug. Try to aim for a lukewarm temp. Shake with vigor.

3. put yeast in a teacup and add 1/4 cip of luke warm water. Let sit for about 5 minutes, then add to the jug. Cap and shake again.

4. Bottle and cap. leave at room temp (62-77 degrees F) for 48-72 hours. Check for carbonation level. If it is at the desired level, reseal and place in refrigerator to stop the fermentation.

Enjoy

When I was a kid I had a recipie for ginger beer which involved feeding a 'plant' for a couple of weeks. It was just a small jar with ginger sugar water and yeast and every day you needed to put a teaspoon of sugar and ginger into it. It would happily bubble away due to the yeast.
Once the plant was sufficiently strong, you mixed with a big pan of lemon and sugar water, and then bottled.
From what I remember it was quite explosive, and opening a bottle was always a ten minute job.
I'll never forget the taste though. it was great. I remember trying a different recipe and being very disappointed, I went back to the plant method!

Nick

well i have alway been a firm believer that you can never go wrong with home brewed beer, that being said i cant stand the domestic (miller, bud and such) beers anymore.
my buddy back home just started his own brewing and i look forward to starting my own once i return from iraq. i started making wine last christmas but alas it was not finished before i shipped out so i never got a chance to even try it (the wife is finishing it up for me). i then realized that i dont have enough friends that drink wine so i will be making the switch to beer (ill still do the wine for the wife and me) as soon as i can
i also enjoy a good irish whiskey every now and then, and again, and again, and again