UPDATE: i have achieved fizziness. the plastic bottle expanded and was hard as a rock. i bunged it in to fridge #2 and in a few hours opened it up – fizzy, slightly boozy, delicious. i would like to know what the alcohol content is. the process seems wildly complex. investigating.
the ginger beer smells and tastes fantastic but it is not fizzy whatsoever. i am a bit confused about open fermentation vs closed fermentation. for some reason i thought that the ginger brew in the open crock would get all fizzy and boozy but no. what i am coming to understand is that to achieve CO2 and alcohol you need a closed vessel along with the sugar and wild yeast. this is called in beer-making circles “bottle refermentation” or “bottle conditioning.”
i’ve decanted a portion of the brew into a 3 liter plastic bottle (the contents of which had been generic tonic water – i know – THE HORROR – poured it down the sink – how did it even get into the house??? whatever.) and have closed it tightly and stashed it in a dark corner. the plastic bottle technique seems much safer at this stage than the bail-top glass bottles i bought last week. who knew that this soda-making was so dangerous with the fizzing and the exploding in one’s face and whatnot. i also topped up the original brew with more ginger bug, a bit of fresh water (it was overly sweet, i have adjusted the amount of sugar in the recipe below) more lime, more black pepper and cardamom, some chunks of ginger and…. a dried habanero pepper from last years crop.
with this foray into beverage-making, frank and i have been discussing the idea of habanero soda. it will be the next project once i get more ginger bug going. i have to admit i have been considering boughten yeast. cheating, i know. i guess the ginger bug just needs to be stronger… yeastier.
i’m thinking of calling the ginger beer “yardgirl” as an homage to my jamaican roots (mon.) the derivation of yardie is all very sociological but in essence it refers to the housing projects in the kingston ghetto of trenchtown where people had nothing better to do than hang out in the courtyard. chav with more flavor. “yardwife” was also considered and discarded. seemed too much like “fishwife.” i picture a label sporting a big-bottomed girl in poom poom shorts: a bit r. crumb, a bit russ meyer, a bit bettie page as a dancehall queen. frank’s tattoo artist friend is contemplating drawing it for me.
i’ve also thought up a name for frank’s yet to be created beer: “silverlake peckerwood ale.” i nearly fell over laughing. oh come on, have a sense of humor. if i can be a jamaican yardie in poom poom shorts, frank can be a peckerwood.* this is actually how we plan to dress for our wedding.
* frank can trace his cracker lineage from the 17th century. “As early as the 1760s, this term was in use by the upper class planters in the British North American colonies to refer to Scots-Irish and English settlers in the south, most of whom were descendants of English bond servants. A letter to the Earl of Dartmouth reads: “I should explain to your Lordship what is meant by Crackers; a name they have got from being great boasters; they are a lawless set of rascalls on the frontiers of Virginia, Maryland, the Carolinas, and Georgia, who often change their places of abode.” – wikipedia (which is always right.)