LeadDog

I noticed it. I didn't know it was the thing to say we noticed that you had changed your avatar.

Re: Leadog's Employer? I finnally unraveled the maze of the connection between Foster's Beer and Corona. Foster's imports Corona into Australia. http://www.fosterswineestates.com/enjoy ... 27516B.htm I would always see the Corona lable in with all the rest of the Foster's lables but never figured out the connection.

Re: Leadog's Employer? You need to work on your quotes. I work for the company that owns Corona.

Oh he drinks a beer that supports the company that I work for he must be alright. Welcome to KKville twharton.

You know I have never thought about doing this sugar free. Yeast as far as I know don't utilize maltitol. You could make the brew with maltitol and artificially carbonate it. I think you might try just making Ginger Beer with maltitol and pouring it over ice just to see if you like the stuff first. I cleaned everything up really well before I made the Ginger Beer so yes it was sanitized. Here are a couple of other flavor variations that can be tried. Instead of using White Cane Sugar use other sources of sugar. Next time I think I'm going to use honey. It will add a nice flavor to the brew.

I just posted it here.

First a word of caution this recipe uses sugar and yeast and if you don't watch out you will make alcohol. The longer you let it get away from you the more alcohol that will be made. 1 Gallon of water (Use good water if you can) 2 Large Lemons 0.2 pounds of Ginger (makes about one cup loosely packed when grated) 2 Cups of Sugar 5 grams of wine yeast (Pasteur Red) 1 Cinnamon Stick or a few Cloves (Optional) While bringing the gallon of water to boil make Lemon Zest from the two lemons and add it to the water. Lemon zest is made by grating the yellow part of the rind of the lemon with a fine grater, leave the white part of the rind. Grate the ginger and add it to the water. Squeeze the lemons and add to the water, about 1/2 cup of juice. Add the cinnamon stick or a few cloves to the water. When the water boils add 2 cups of sugar. Make sure the sugar dissolves and remove the cooking pot from the heat. Options for you to try is to change the amounts of ginger, sugar, and lemon juice, adjust to your taste. Let the brew cool for about one hour. I took about 1/3 of a cup from the brew and made sure the liquid was only luke warm to my touch and add the yeast to this liquid. Let the yeast sit in this liquid for about an hour and then pour it into the main pot of brew. Cover the brew and let it sit 12 hour/ over night in a warm place . Strain the solids from the brew and put the liquid in plastic bottles. I like the plastic sport drink bottles with wide mouths. Leave them in a warm place until the bottle get rock hard from the pressure inside of them. My batch was done in 36 hours after inoculation with the yeast. The yeast now needs to be deactivated and the fastest way to do this is to chill them, put them into the fridge. Check the bottles after they have chilled down to see if they are still rock hard. You can take them out and warm them up if they are soft. The yeast will become active again if it warms up. Drink one if it is still rock hard. Enjoy your fine drink. The Ginger Beer will turn clear if you leave it in the fridge for a while with the sediment collecting on the bottom of the bottle. Important notes: Yeast and sugar will make alcohol if the yeast is left to ferment long enough. Yeast likes a warm environment but not a hot one try not to go over 95°F or you will start to kill the yeast off. Don't use glass bottles for your brew they can blow up. The plastic bottles will hold 60 to 80 PSI. Here is a link for you to read if you want to know more. http://www.leeners.com/rootbeer.html I don't agree with his comment about alcohol being made because yeast doesn't always make alcohol when there is sugar present. It takes the yeast a while to "Grow Up" before it will make alcohol. I'm going to take some of my Ginger Beer to work and test it for alcohol.

I lost my Ginger Beer recipe but there really isn't much to it and in the end you adjust the ingredients to your taste anyway. 1 Gallon of water (Use good water if you can) 2 Large Lemons 0.2 pounds of Ginger (makes about one cup loosely packed when grated) 2 Cups of Sugar 1 Cinnamon Stick or a few Cloves (Optional) While bringing the gallon of water to boil make Lemon Zest from the two lemons and add it to the water. Lemon zest is made by grating the yellow part of the rind of the lemon with a fine grater, leave the white part of the rind. Squeeze the lemons and add to the water, about 1/2 cup of juice. Grate the ginger and add it to the water. Add the cinnamon stick or a few cloves to the water. When the water boils add 2 cups of sugar. Make sure the sugar dissolves and remove the cooking pot from the heat. Options for you to try is to change the amounts of ginger, sugar, and lemon juice, adjust to your taste. Let the brew cool down for one hour then strain the solids out of the liquid and pour the liquid over some ice in your glass. Sit back and enjoy.

Ok cracked one open and it was really carbonated and tasting good. I'll post two recipes in the beverage section.

Oh look at that avatar it must be a friendly dog! Woof!!! Looks like you are close to where I live.

Yep that is what I was thinking. You would get use to your cooker having certain colors for the different cooks that you do. I just wonder what one would look like?

Ok the Ginger Beer has been carbonated. I think I'll test one tonight. I just need to make sure the recipe is ready for the public.

I saw that and I saw this also. I wonder if some arm twisting could get them to make something that would work for a cooker?

I saw these tiles a while back when I was looking at different tile colors. I just haven't been able to get them out of my mind. Can you imagine the possibilities of having these on a cooker? Home page Showcase Let the animation load. Products Specs The tiles change colors according to their temperature and they look really great. I just wonder if a cooker could be done in them?

They are just test spam bots that aren't working right yet. When they get configured right they will spam you with their junk. Can you make them pass the spam bot test before they join?

Ok I have a batch of ginger beer brewing right now if you can call it that. I have yet to add the yeast. I lost my recipe but there really isn't lot to making this stuff. Curly if you can boil water you can do this. I figure that all of us are capable of making ginger beer if we BBQ on a cooker. The ginger beer already tastes great! I can't wait until it gets done.

You know it has been about four or five years since I have made it. But now I'm finding that I want to drink some again. I'll go to the store and get the goods and make a batch. Naturally carbonated sodas get their carbination from the CO2 given off by the yeast as they start feeding on the sugar. During the first part of the yeast life cycle they don't make alcohol so soda makers would kill the yeast before it started making alcohol. This is the way I make Ginger Beer. The other way to carbonate is to add CO2 to the soda. I'm not going to go buy dry ice or a tank of CO2 to carbonate my soda.

Great now that I have that statement in quotes I can ask the next question. Curly I made naturally carbonated ginger beer, is that what you were thinking of? I going to be making up a test batch soon to see if I remember the recipe correctly.

Yes it is non-alcoholic. It seemed not to be really hot but you could tell there was some spicy heat to the drink. I really liked the ginger beer and it was easy to make.

I guess I will have to find the recipe I used to make ginger beer.

Jasen might find this interesting. This is a quote from Wine Business Monthly. http://www.winebusiness.com/html/Monthl ... taId=37549

Re: New Container on the Water! Looks like a scene out of Star Wars. I think they look like R2 units. Now it looks like mine is acting up and ran off and got himself into trouble' date=' he has missed the ship. [img']http://komodokamado.com/forum/filedata/fetch?id=66958

I took some samples to the lab today to see how the malic acid fermentation is doing. The wine is coming along just as should be expected. While I wait I'll just enjoy a glass of Cab Franc. My current plan is to let half of it age for one year before I bottle it and the other half two years before I bottle it. I'll post a picture of the wine when the malic acid is all converted to lactic acid. There is also this true saying here in wine country. "It takes a lot of beer to make wine." I think at some wineries around here they drink more beer than wine they produce.