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Ginger Beer

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)362.9875
Energy (kCal)18576.1306
Carbohydrates (g)443.1859
Total fats (g)1835.8681
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bruise the ginger and slice the lemons. | 2. Mix the boiling water, cream of tartar and nearly all of the caster sugar with the ginger and lemons. | 3. When the mixture has cooled to be luke-warm, add the beaten egg white, then the yeast mixed with the reserved sugar, and stir well. | 4. Let it stand for 24 hours, then bottle. CAUTION - Although I haven't made this myself, I suspect that the fermentation will continue in the bottle. This means that gas and pressure will build up. Use bottles with corks instead of a fixed top. That way, if pressure builds up, the cork will shoot out (releasing the gas and some of the ginger beer) and (hopefully) the bottle will not explode. I have been caught out by exploding bottles of elderflower champage before, and it isn't an experience I would recommend to others! UPDATE - A correspondent has confirmed that you should put the ginger beer into bottles with corks, release the pressure a few times, and store them in a cool dark place with doors so that if a bottle explodes the resultant chaos will be confined. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ginger 1 ounce 22.6796 5.0377 0.516 0.2126
    lemon 2 2.5617 0.8233 0.0972 0.0265
    cream tartar 1/2 ounce 36.5708 8.7175 0.0 0.0
    caster sugar 2 lbs 806.9352 0.0 179.5204 4.5333
    water 2 gallons boiling boiling 17664.0 425.472 175.872 1830.912
    egg white 1 17.16 0.2409 3.597 0.0561
    yeast 1/2 ounce 26.2233 2.8945 3.3849 0.1276

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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