Just opened this tonight after 2 weeks in the fridge. Mine is more like a light ginger champagne then a strong ginger beer with bite. I wasn't really sure what was called for by "1 whole ginger root" since they come in many sizes. I used a 10oz whole root and I'll definately double that next time given how little kick mine had. After reading the reviews I opened mine very slowly. Took about 10 minutes of slowly releasing the preasure, but we didn't spill any!
GREAT!! Never realized that really brewing soday could be this easy. And such great results. I don't even mind that I can't find Old Style Ginger Beer for sale anymore! Thank you, thank you, THANK YOU!
This is a great recipe -- light and refreshing and cloves complement the ginger. Be careful when you open the cap as contents are under pressure. Cap has been known to fly to a neighbouring roof if given free will.
We only batched this on Wednesday (it's Friday night now) and forgot it was in the warm place til this morn, then cautiously put it in the fridge. The coke bottle was no longer coke bottle shaped!!! Chilled then opened tonight, it is extremely tangy and drew gasps with the ginger fumes as we took our first sips. Kids really like it. I preferred it with ice, to dilute it down a bit. I think the whole novelty of making their own ginger beer won the kids. Young son delighted that he could produce one very huge burp afterwards! Not sure if I will make this again, seems to be an enormous amount of loss when the lid flies off, but certainly visually a lot of fun. I don't know if it changed things but we couldn't buy anise here so I used what Zaar says is a substitute, ie fennel. Possibly that's what made it stronger.
Excellent!!! Every year a friend of mine host a Jamaican Independence day Party. I made this ginger beer for the base of our Dark & Stormys. The taste was superb, and the visual effect of opening the bottles was quite a show (defiantly open the outside). I made a triple batch added the juice of a lemon and also left the whole lemon in while I boiled. Next year I would like to bottle in champagne bottles for the full effect.
This was wonderful and soooo easy to make. I loved how easy it was to customize it to suit your tastes, who needs to buy it when you can make your own... This is far better than what I've been buying, its much more spicier. Thanks so much for sharing...I'll be using this recipe often.