Disclaimer: This Stuff Is Dangerous! Do Not Make It!
Now that I've got that disclaimer out of the way, someone asked for a ginger beer recipe. Here is one I've been making for many years. It is very carbonated, and quite refreshing. Also because it has a limited shelf life (after which it explodes), it prompts lots of impromptu "ginger beer parties" where I call several friends to say "I'm setting off a dozen Ginger Beers tomorrow afternoon. Wanna come?"
By the way, does anyone have a Sg (specific gravity) to final bottle pressure table that one could use to tame this recipe? I'd like to limit the pressure to about 90 psi which I believe that is what the champagne bottles are made for? I assume it will have to include temperature.
Nathan's Ginger Beer
Add a lager yeast starter when cooled to < 80 degrees F, and cover. Let ferment for 3-7 days, and bottle in champagne bottles. Wire down plastic corks.
Leave them in a warm place for 1 week. Chill and test open 1 bottle each week, until they start to scare you, then put all bottles in fridge. Drink them within 2 weeks.
Use Only Real Champagne Bottles! Sparkling Wine, Beer Bottles, Etc. Will Explode!!!!!
If Left Out Of Fridge For More Than 4 Weeks, Bottles Will Start To Explode!
Do Not Leave In Fridge For More Than Four Weeks, After They Start To Scare You, Or You Risk Explosions Inside Fridge!
Set Off Outside! Corks Go 60 To 70 Feet. Be Careful Where You Aim! Cut The Wire Cages With Wire Cutters, Don't Try To Untwist Them. Thely Usually Go Off The Instant You Cut The Wire. If Your Have A Hangfire, Be Very Cautious. Don't Go Inside With It. Aim Straight Up If You Ever Want To See The Cork Again!
Do Not Let These Sit Around Too Long!! Set Them All Off Within 6 Weeks Of Making Them! I'm Not Kidding!!!!
Disclaimer: This Stuff Is Dangerous!! Do Not Make It!!!
Bill Crick Brewius, Ergo Sum!