Hello! Welcome to Part Two of my ginger beer experiment. If you missed Part 1 (preparation), click here.
I removed the bottle from the cabinet, opened the lid and poured myself a small glass to taste.
OMG. It’s completely repulsive. There is not nearly enough sugar or citrus or ginger in it and it tastes extremely alcoholic-y, even though I know it can’t be because it hasn’t fermented long enough. It resembles a $2 well vodka drink at the scuzziest bar in town (I would not know ANYTHING about where that might be.) And I think the bread yeast is what’s doing that. It’s definitely not what I was going for. That being said, I think twice the amount of ginger, sugar and citrus may have made it somewhat palatable (over ice, mixed with juice, holding my nose… maybe.) Maybe not.
I am on the fence about trying the yeast method again, so I think I’ll try the ginger ale soda method next and see if I can get a beverage that meets my needs.
So check back in for Part Three, Ginger Ale- soda style.