Fully brewed and ready to drink! Looks a little more convincing than last summer's batch.
Ginger mash! This was hard but fun work - the recipe calls for ginger juice, and I don't have a juicer.
Some of you may remember my first attempt to brew real ginger beer last summer. Heck, some of you were unfortunate enough to taste it! Actually, it wasn't that bad...it just wasn't quite right. In fact, mixed with a dark rum, it tasted just fine. But I felt like I could improve a few things about it. It's hard to find a "real" recipe for the stuff, because for hundreds of years, ginger beer has been one of those things that people just "throw together" based on family recipes, or more often, whatever they have laying around the house. I'm sticking with the recipe I used last time, from master bartender Jeffrey Morganthaler. The changes I've made this time are simple: I'm switching from powdered Jamaican ginger (the traditional choice) to shredded Chinese ginger (the spicier choice), and adding in some vanilla to get a more complex flavor out of this stuff. Another key change has been to follow the recipe very closely, to make sure that neither sugar or alcohol content get out of whack. The tale was in the taste - vastly improved over Batch #1. Success!