I’m digging up some old photos to share. I’m partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.

  • kevin@mander.xyz
    link
    fedilink
    arrow-up
    1
    ·
    1 year ago

    Are you adding yeast, or doing it wild? The few times I’ve tried ginger beer, it always ends up with a thick, almost gelatinous microbial mat. One time I strained it out and it tasted ok, but feels like I’m doing something wrong.

    • MouldyC@slrpnk.netOP
      link
      fedilink
      arrow-up
      3
      ·
      1 year ago

      I’m using the wild yeast from the ginger/turmeric. It only takes a day or so to get the “ginger bug” going, and I’ve never had any issues. Ginger is all local and unprocessed (I’m washing dirt off it), so maybe that makes a difference?

    • RBWells@lemmy.world
      link
      fedilink
      English
      arrow-up
      1
      ·
      1 year ago

      No yeast, no. Organic ginger, regular white sugar, and water, feed it daily and stir twice a day. After a few days it will hiss. No I don’t get any gelatinous nothing. The ginger beer does get lees at the bottom of the bottle but no, nothing slimy.