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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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Day 27 Bottling Cider Batch #2

Bottled cider batch #2 this morning. Henceforth to be known as “TARDIS Cider (Bigger on the Inside)” Designed the label last night and will be printing and applying later today. I’m hoping there’s a little live yeast in there to eat the primer and give this batch some carbonation. The clarity is very good and the color is a light, golden.

Carboy of Cider Batch #2, ready to siphon for bottling.

Carboy of Cider Batch #2, ready to siphon for bottling.

There was no sediment in the growler and very little in the carboy.

Very little sediment.

Very little sediment.

In what I sampled, I wasn’t really getting the alcohol. The FG is 0.0995 @ 70F, adjusted to 0.0996 for hydrometer calibration at 60F. The OG was 1.045, so there must be alcohol, right? The calculator says it should be 6.43% ABV. We’ll see. I got 14 twelve ounce bottles and a not full soda screw cap bottle for checking if any carbonation builds.

Yield from Cider Batch #2

Yield from Cider Batch #2

Frankly, I fear this batch will not have much flavor, not much alcohol and not much carbonation. I hope some time proves me wrong…if only I had a TARDIS, so that I could use it to pop ahead a few weeks to sample this batch! Notes on Cider Batch #4 : I see the airlocks are bubbling! Bucket #1 is going at about 14 seconds and bucket #2 is going about every 10 seconds.

5 pm   I looked at the frozen concentrate apple juice at the store and what they had said it could be from China or Argentina. Really?! I went to the juice aisle and bought a 64 oz bottle of Murray’s Apple Cider ( Bonus! It comes in a free, clear glass growler!).

Murray's Apple Cider from Roanoke, Virginia. Free growler!

Murray’s Apple Cider from Roanoke, Virginia. Free growler!

The cider is filtered and pasteurized and comes from “tree ripened, whole apples” in Virginia. No preservatives and no sugar added. Boom!

Murray's has been around a long time...good stuff.

Murray’s has been around a long time…good stuff.

So, I carefully opened the PFB’s and added 2 cups of juice to each and resealed them. Airlock bubbles started back up with no trouble. The only issue will be figuring out the exact alcohol content, since I did not check the SG after adding the apple cider. I’ll just go with the original and just know that it is a little higher ABV % than I calculate. I’m sure someone could figure it out. The commercial cider’s SG is 1.046 @ 70F  = 1.047  adjusted/actual. I added 2 cups to my 1-1/2 gallons of cider  in each bucket whose actual SG was 1.053 in bucket #1 and 1.049 in bucket #2. If specific gravities are able to be averaged, then the new SG for bucket #1 would be 1.0523  and bucket #2 SG would be 1.0487. Thanks to my Chemical Engineer spouse for showing me how to do that!

7:15 pm   The airlocks have just about evened out at 8 to 9 second intervals.

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