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Plant share request
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Dave West
Feb 15, 2013, 1:31:50 PM2/15/13
to
Have recently been making a quite palatable Alcoholic ginger beer with the
following ingredients. At least other people seem to like it anyway.
a.. 1/8 tea spoon brewer's yeast
a.. 150g granulated sugar
a.. 1 heaped dessert spoon of finely grated fresh root ginger
a.. Juice of 1/4 lemon
a.. Made up to one litre total volume with warm water.
Kept at room temperature. It's ready to drink in four or five days.
I think with this amount of sugar it comes out roughly at about three
percent by volume of alcohol.
Although this recipe works well, there is a particular combination of a
specific yeast and a specific bacterium that people say is the *genuine*
'ginger beer plant', and it is suppose to produce a better ginger beer.
As a child i remember people used to divide this ginger beer plant and give
half of it on to other people. Now in trying to find some of this genuine
plant, it turns out there is no legal definition of what a genuine plant is,
here in the U.K.. So many people are offering for sale a simple fermenting
mixture of yeast and sugar and passing it off as a genuine plant. So you can
no longer be sure of what you are paying for.
I'm wondering if there is anyone in or around the London area, that has
divided a 'genuine' plant (a combination of a fungus named Saccharomyces
pyriformis and a bacterium called Brevibacterium vermiforme) and would have
any to spare. I would be most grateful if they might consider passing a
small bit on to me, carrying on an old tradition from past times.
To email me remove REMOVE from email address. Thanks.
following ingredients. At least other people seem to like it anyway.
a.. 1/8 tea spoon brewer's yeast
a.. 150g granulated sugar
a.. 1 heaped dessert spoon of finely grated fresh root ginger
a.. Juice of 1/4 lemon
a.. Made up to one litre total volume with warm water.
Kept at room temperature. It's ready to drink in four or five days.
I think with this amount of sugar it comes out roughly at about three
percent by volume of alcohol.
Although this recipe works well, there is a particular combination of a
specific yeast and a specific bacterium that people say is the *genuine*
'ginger beer plant', and it is suppose to produce a better ginger beer.
As a child i remember people used to divide this ginger beer plant and give
half of it on to other people. Now in trying to find some of this genuine
plant, it turns out there is no legal definition of what a genuine plant is,
here in the U.K.. So many people are offering for sale a simple fermenting
mixture of yeast and sugar and passing it off as a genuine plant. So you can
no longer be sure of what you are paying for.
I'm wondering if there is anyone in or around the London area, that has
divided a 'genuine' plant (a combination of a fungus named Saccharomyces
pyriformis and a bacterium called Brevibacterium vermiforme) and would have
any to spare. I would be most grateful if they might consider passing a
small bit on to me, carrying on an old tradition from past times.
To email me remove REMOVE from email address. Thanks.
Jim Elbrecht
Feb 15, 2013, 8:10:59 PM2/15/13
to
"Dave West" <timedrea...@gmail.com> wrote:
>Have recently been making a quite palatable Alcoholic ginger beer with the
>following ingredients. At least other people seem to like it anyway.
-snip-
>Have recently been making a quite palatable Alcoholic ginger beer with the
>following ingredients. At least other people seem to like it anyway.
>
>I'm wondering if there is anyone in or around the London area, that has
>divided a 'genuine' plant (a combination of a fungus named Saccharomyces
>pyriformis and a bacterium called Brevibacterium vermiforme) and would have
>any to spare. I would be most grateful if they might consider passing a
>small bit on to me, carrying on an old tradition from past times.
>
>To email me remove REMOVE from email address. Thanks.
I got mine from Jim MacDonald at gingerbeerplant.net.
>I'm wondering if there is anyone in or around the London area, that has
>divided a 'genuine' plant (a combination of a fungus named Saccharomyces
>pyriformis and a bacterium called Brevibacterium vermiforme) and would have
>any to spare. I would be most grateful if they might consider passing a
>small bit on to me, carrying on an old tradition from past times.
>
>To email me remove REMOVE from email address. Thanks.
He's on your side of the pond- takes paypal- has real ginger beer
plant- and ships promptly [or lets you know if there is a supply
problem.]
I made a few batches before I lost interest, but it certainly survived
a trip across the ocean with no problem.
Jim
Dave West
Feb 16, 2013, 5:10:16 AM2/16/13
to
"Jim Elbrecht" <elbr...@email.com> wrote in message
news:smmth85m2vlj82jcp...@4ax.com...
Jim thanks. Would you say that the taste of the ginger beer is very
different using the 'genuine' ginger beer plant as opposed to using just
sugar and wine yeast ?
Jim Elbrecht
Feb 16, 2013, 8:33:39 AM2/16/13
to
"Dave West" <timedrea...@gmail.com> wrote:
>
>"Jim Elbrecht" <elbr...@email.com> wrote in message
>news:smmth85m2vlj82jcp...@4ax.com...
>> "Dave West" <timedrea...@gmail.com> wrote:
>>
>>>Have recently been making a quite palatable Alcoholic ginger beer with the
>>>following ingredients. At least other people seem to like it anyway.
>> -snip-
-snip-
>
>"Jim Elbrecht" <elbr...@email.com> wrote in message
>news:smmth85m2vlj82jcp...@4ax.com...
>> "Dave West" <timedrea...@gmail.com> wrote:
>>
>>>Have recently been making a quite palatable Alcoholic ginger beer with the
>>>following ingredients. At least other people seem to like it anyway.
>> -snip-
>Jim thanks. Would you say that the taste of the ginger beer is very
>different using the 'genuine' ginger beer plant as opposed to using just
>sugar and wine yeast ?
>
It is a unique [and acquired, IMO] taste. Nothing at all like
>different using the 'genuine' ginger beer plant as opposed to using just
>sugar and wine yeast ?
>
any yeasty thing I've ever made - wine- beer- pop or tasted. mine
was much stronger, both in the ginger and the 'beer' department than
commercial brews I've tasted.
Oh-- and it had some serious carbonation though I never managed to
explode a plastic juice bottle, I did learn quickly to only open them
outside.<g>
This yahoo group is not active at all-- but the archives are worth a
run through;
http://groups.yahoo.com/group/GingerBeerPlant
BTW-- I used panela in mine. It just seemed 'right'.
Jim
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