Decarbonate Ginger Beer
Pour all 12 cans of ginger beer into a large saucepan or stock pot
Gently warm while stirring to release carbon dioxide bubbles (does not need to boil).
Keep warming and stirring until no more bubbles are rising to the top of the solution.
Once decarbonated, let sit until cooled to room temperature and pour the ginger beer into your 1 gallon container.
Make Ginger Booze
Open the sweetness calculator to determine how much sugar cane sugar you should add. If you are using at least a 1.5 gallon container you should not have to pour any decarbonated ginger beer out for headroom. Using the value from the sweetness calculator, add sugar, seal the ginger beer again, and shake to dissolved (it's okay if it all doesn't dissolve). We added 2.75 cups of sugar when testing to make the finished booze 25% less sweet than the original ginger beer.
Open your brewsy bag and pour the contents in. seal your container again and shake well
Apply the airlock, then leave your container somewhere dark and warm (75-80°F is best) for 3 days.
After 3 days, move it to the fridge for 48 hours. You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container.
Now, carefully "rack" your wine by pouring it off of the sediment into a different container. You can discard the sediment at the bottom — you won't want it in your final product. Then, pour a glass and give it a try!
Add in the juice of 12 limes (about 1.5 cups) and mix well.
Taste and adjust flavor to your preference by sweetening with simple syrup, agave, monk fruit, stevia, or honey or adding extra carbonation with a dash of lime sparkling water. Adding sparkling water to the finished product will also dilute the alcohol content
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