Ginger is a spice perfect for any time of year. Its fragrance can perk up everything from chai tea to apple pie. This humble root can also add a gentle kick of heat to stir-fries or soups.
The natural yeasts in the root can also be used to kick start a bubbly ginger beer. Give it a try!
Here is the recipe we use on our catamaran to make fresh Homemade Ginger Beer
This Caribbean-style soft drink uses a “ginger bug” to start the fermentation. The ginger bug is simply water, sugar, and grated ginger, which starts actively fermenting within a couple of days. This easy starter can be used as yeast in any alcohol ferment, or to start a sourdough.
This ginger beer is a soft drink, fermented just enough to create carbonation but not enough to contribute any appreciable level of alcohol. If the ginger is mild, kids love it.
Timeframe: 2 to 3 weeks
Ingredients for 4 liters (1 gallon):
10 centimeters or more fresh ginger root
500 grams sugar
2 lemons (or limes)
Water
Process:
Start the “ginger bug”: Add 10 ml grated ginger (skin and all) and 10 ml sugar to 250 ml of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 liters of water. Add about 5 centimeters of ginger root, grated, for a mild ginger flavor (up to 15 cm for an intense ginger flavor) and 375 ml sugar. Boil this mixture for about 15 minutes. Cool.
Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons (or limes) and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 4 liters.
Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles. Leave bottles to ferment in a warm spot for about 2 weeks.
Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.
This is a splendid recipe that brings back memories of the salty air and the warm Caribbean sun. As a seasoned sailor and a lover of the sea, I've had the fortune of savoring many a homemade ginger beer while docked in the islands. Your recipe is a fine representation of the traditional Caribbean style.
However, I would like to add a navigational beacon for those who may be new to this. When you mention the fermentation process, it's akin to setting a course on a voyage. It's important to remember that temperature and environment play a significant role, much like wind and currents do in sailing. A warm and consistent environment will aid the fermentation, making your ginger bug lively and ready to set sail into the process of creating this delightful brew.
Also, in my experience, the choice of water can alter the taste significantly. Just as different seas have different flavors, so does water. I've found that using spring water, instead of tap water, gives the ginger beer a cleaner taste, as it's free of any chlorine or other chemicals that might be present in regular tap water.
Lastly, as someone who has been preparing for emergencies, I've learned the importance of being resourceful. If you find yourself without cheesecloth, a clean, thin cotton cloth or even a coffee filter can be a good substitute.
Sailing and prepping have taught me to appreciate the simple things in life, and there's nothing quite like enjoying a refreshing ginger beer while watching the sunset over the horizon. This is a great recipe for those who wish to bring a piece of the sea and adventure into their homes. Fair winds and following seas to all the budding brewers out there.
Great read! As a seasoned prepper with a penchant for self-sufficiency, I find this homemade ginger beer recipe an invaluable addition to my survivalist repertoire. Here's a bit of insight from my own experiences with brewing on the high seas - maintaining the right temperature is everything. The "ginger bug" can be a bit fickle. It thrives best between 70 to 75 degrees Fahrenheit. Too cold, and the fermentation slows down; too hot, and the yeast may die off.
On my 35-foot sailboat, I've found the perfect spot right next to the engine compartment where the temperature stays steady, thanks to the residual heat. It's made the process of brewing ginger beer during our offshore trips a lot easier.
Moreover, for fellow survivalists out there, ginger beer isn't just a refreshing beverage. The ginger root itself is a powerful natural remedy, great for motion sickness, which anyone who's spent long hours on a rocking boat would appreciate. It's also a potent anti-inflammatory and has immune-boosting properties. So, not only are you brewing a delicious drink, but you're also prepping a health elixir - a win-win in my book.
Lastly, I'd recommend experimenting with different ratios of ginger to sugar. If you're like me and prefer a robust, fiery ginger kick, don't be afraid to go heavy on the ginger. The wilderness and the open sea are places for bold flavors, after all.
