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Day 142 Ginger Beer and Citra Belle Saison updates

I drew just a couple of ounces from the Citra Belle Saison…the flavor has approved since I racked to secondary on an ounce of Citra hops. Needs a couple more days…should bottle Sunday or Monday.

The ginger beer that I bottled previously hasn’t really taken off in the carbing department. In fact, I considered dumping the bottles back into the “second runnings” batch and combining them. However, I checked a bottle yesterday and it had a small amount of carb. Not much, but enough that I have decided to leave the bottles and watch them to see if/when they need to be pasteurized.

The “second runnings” batch is taking a long time to really get fermentation going. I had it off the heating pad for awhile. When the weather cleared, I gave it some time in the sun for a couple of days, but then the temp dropped, so I put it back on the heating pad and covered it with the space blanket and the fermentation picked back up. It’s coming along slowly, but today was the first time that I believe I detected alcohol in the aroma when I opened the lid. So, while a longer process than I anticipated, the plan remains as originally envisioned: virgin batch is to be non-alcoholic and the “second runnings” batch will be fermented out for an alcoholic version. No photos for this update…nothing really interesting to see,  just an update.

Additional update 8/16 10:15pm : I guess I was wrong on my second runnings ginger beer. I just took a SG reading and it looked like 1.066 when corrected for temperature and the OG was 1.062. So, either the the sugar is increasing in this bucket (not likely) or one of the measurements was off. I’m betting tonight’s measurement could be a tad off, due to some bits of ginger solids in the hydrometer sample. Would that affect it? I don’t know…seems like it might. At any rate. I’m thinking that there is no fermentation really going at it here, so I’m making an executive decision to add 1/8 teaspoon of dry Champagne yeast to the mix, after I strained it through cheesecloth and made sure I have at least a gallon of liquid left, which I do. With Champagne yeast at work, I will have to keep a close eye after I bottle it and definitely pasteurize; otherwise, the yeast won’t stop until it is bone dry and bottle bombs!

8/18…I had seen some activity with the addition of Champagne yeast to my Second Runnings Ginger Beer, but it seems to have stopped. I checked the temperature and it was over 100F. I guess a two gallon plastic bucket heats a lot more on a heating pad and wrapped in a space blanket than a 6 gallon glass carboy and I’m sure the yeast must be dead. I Googled and found “This strain tolerates fermentation temperatures ranging from 50° to 86°F….”.  So the plan is to get the temperature down and pitch the yeast again…and no additional heat. The house is usually around 74F this time of year. Still trying! And I missed buying bottles yesterday and the home brew shop is closed today. I guess my Citra Belle Saison is going to dry hop a little longer that anticipated.

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Day 139 Making Ginger Beer, Bottling Tepache, Checking Cherry Belle Citra Saison

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Tonight, I knocked out a couple little projects and checked up on one. My micro batch of Cherry Belle Citra Saison has a pretty color from the cherries and I think they’ve given up all they really have to offer. I’m going to rack this brew to tertiary tomorrow to settle for a few days before bottling.

A peek at micro batch Cherry Belle Citra Saison.

A peek at micro batch Cherry Belle Citra Saison.

I went ahead and strained my peach-pineapple tepache…it had a bubbly pellicle covering the surface. I siphoned out from under the surface and through a few layers of cheesecloth. I’m not sure it was necessary, but I feel good about it. The flavor is really nice. It’s sweet and tangy and the spice is coming through nicely.

Peach-Pineapple Tepache sample...sweet. tangy, spiced...good stuff!

Peach-Pineapple Tepache sample…sweet. tangy, spiced…good stuff!

The SG is 1.041 and I feel like it’s time for bottling. So I got that done and filled a soda bottle for carb testing. If it goes like I’m anticipating, I should be pasteurizing Monday morning (about 36 hours).

My other project for tonight was peeling a pound of fresh ginger,

A pound of fresh ginger, skin scraped off.

A pound of fresh ginger, skin scraped off.

 

shredding it in the food processor,

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Shredded fresh ginger.

and starting a non-alcoholic ginger beer for my brother in-law who is from Trinidad. I’m using a recipe from a cookbook he brought from Trinidad and it looks very similar to tepache, except it uses freshly grated ginger instead of pineapple skins. Here is the recipe:

Ginger Beer

1 lb fresh ginger, skin scraped off with a spoon, grated

8 cups water

Juice and zest from 1 lime

4 cups granulated sugar

1 stick cinnamon

4 to 6 cloves, whole

Directions: (I have adapted for my bottling procedure) Combine all ingredients in a 2 gallon fermentation bucket and stir to start sugar dissolving.

Ingredients in the fermentation bucket.

Ingredients in the fermentation bucket.

Seal lid and install an airlock. Place in direct sunlight for 1 day. (We are having rain, so I’m putting the bucket on a heating pad overnight and most of tomorrow.) Next day, strain. I assume that this would become alcoholic, if I allowed it to ferment longer, but that’s not the plan for this batch. Sweeten to taste, if necessary. Bottle. (I’m going to top off to a gallon with fresh bottled water to extend the batch a little.) Fill a soda bottle to use for judging carbonation progress. It should take a day or two. Pasteurize and store in a cool, dark place and refrigerate before opening. (Open over a sink or outside just to be safe!)

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