....and it's horrible!
Looks OK....actually tastes half-decent......but the smell!
When I unscrewed the bottle top off, I genuinely looked round for the dog's whereabouts...it had all the characteristics of a second-hand Butcher's Mixed Tripe variety.
Lemon, grated fresh ginger, boiled water, cream of tartar, sugar, yeast.... what's to go wrong?!

You sure it was lemon you put in? Nothing to do with the dog?

sugar and yeast are the usual suspects when drinks go bad?

You sure it was lemon you put in? Nothing to do with the dog?




Pith off.....



And the rind, before slicing thinly and chucking in.....er, placing.....in a non-metallic bowl.
OK, Celebrity Marsterchef it ain't, but I confess to being really disappointed at the result!

sugar and yeast are the usual suspects when drinks go bad?

Measured out OK....
Wonder if it'll improve with age....or maybe smell like two dogs??

how long did you leave it?

Mod note: We now have a 'foodies' part of the forum for all food/cooking type posts. I've just moved this thread into it.

how long did you leave it?

Followed the recipe as shown in one of the Sunday's a few weeks ago...
48 hours in a warm place, then skimmed/strained into bottles, then "12-36 hours" in a cool place until fizzy
I've kept undoing the caps to let the gas off during the "cool place" stage.
Laughingly, the recipe says "drink when fresh"!
"Fresh" is most certainly NOT the expression I'd use at present!

Could the weather affect it do you think? Being too warm maybe?

Could the weather affect it do you think? Being too warm maybe?

Perhaps so...but it's residing in the cellar as I write, which, by nature of the beast, thankfully isn't as clammy as upstairs!

Are you leaving it a bit longer and trying it again? I used to love ginger beer.

Are you leaving it a bit longer and trying it again? I used to love ginger beer.

Me too : my mum used to make it, using a proper ginger plant.
The bought stuff just isn't the same.....then again, the bought stuff doesn't honk like old f@rts!
Yes, going to leave for a few days, and then test it on the mother-in-law!

Riff Raff
If you go onto History thread and tap Making ginger beer on search thread you will find there are recipes for ginger beer.the original.

When you say that there's a smell, can you define that statement a little better?

Does it smell like yeast (which suggests that it may need leaving a little longer) or like it's off (which suggests that something you used wasn't sterilised and you've got a lovely culture mix with the sugar to feed the bacteria)? There are lots of ways that things could have gone wrong here- most of them due to something bacterial getting in to the mix, which then wasn't acidic enough to kill them.

When you say that there's a smell, can you define that statement a little better?



Not dissimilar to the smell you get when you first open a bag of dry-roasted peanuts....for want of a better description, "a stale fart"!

Riff Raff
If you go onto History thread and tap Making ginger beer on search thread you will find there are recipes for ginger beer.the original.

Really?
Must have a look....thanks, Wykewatson...never thought to do a search, to be honest.