This is a collection of recipes and links for fermenting drinks, in particular hard apple cider and ginger beer. There are a lot of websites describing the steps in detail so in many cases I just link to the website.
From my research hard cider is not what I imagined, which is apple cider with an alcohol content. Fermenting uses yeast to convert sugars to alcohol and ciders can therefore end up very dry as all the sugar is consumed, can lose its "apple" flavor, and also require aging to avoid being harsh. In addition there are decisions to make regarding whether to have a carbonated end product with its associated dangers (it is possible to have exploding bottles) and additives to re-introduce apple flavor and make it sweeter; just adding sugar may not work since it may simply reactivate the yeast which eats it all up again.
Hence, hard cider making is more than just following a recipe, it has become a science on the same level as brewing beer. Many of the websites contain fairly technical and detailed instructions on how to consistently be successful. Below are some of the ones I've found.
One last note - although optional, a hydrometer is the one piece of equipment that takes much of the guesswork out of making hard cider. A hydrometer measures the cider's sugar content by measuring the "specific gravity" of the cider. Since yeast converts sugar into alcohol, measuring and adjusting the sugar content will control the final alcohol content. The hydrometer can also be used to monitor the fermentation process at each step, and if you want carbonated cider it will also help achieve the right level of carbonization without the risk of exploding bottles.
UPDATE - After reading through the various websites, including the two below, I took the plunge and made a gallon. The process was relatively easy and very interesting. During the fermentation stage the airlock was bubbling like crazy, it was sort of hypnotic to watch. That stage ends when no more bubbles are popping through it, in my case this took two or three weeks. Because this was my first attempt, I did not do a second fermentation to carbonate it which is more complicated - I just went for flat hard cider.
One website recommended for best results to let the cider age after bottling - three months would be good, six would be best. So... I bottled the cider, stuck it in my second refrigerator, and set a date on my calendar. That was six months ago. My calendar's reminder popped up last week. And I fnally tried my first bottle over the weekend.
Verdict: it was good. Actually, it was really good. As in, I HAVE to do this again. Some tasting notes:
1) Many websites said it would be quite dry (as in, not at all sweet) unless you add supplementary sweetener. I did not add any sweetener but in my case it was not extremely dry - definitely dryer than plain apple cider but there was still some residual sweetness. In fact for me it was the perfect balance of sweet versus dry.
2) Did it taste like apple cider, or of apple - no it did not taste like apple cider but I did detect sort of the "ghost" of apple cider. Actually, the flavor is hard to describe, it did not taste like any type of wine I've ever had, it certainly wasn't like beer. In fact it was like nothing I've ever tasted before, a brand new taste experience, which makes it very difficult to describe. But - I think it is delicious.
3) Alcohol conent - Most websites said the method I followed would end up with a relatively low alcohol content. I did not get a hydrometer (device that helps measure the alcohol level). All I know is: As of this writing I'm in my 60's, and have been enjoying alcoholic beverages all my adult life - beer, wine, the occasional mixed drink. I have a very good understanding of how different alcoholic levels affect me. And one 12 oz bottle of this hard cider made me loopy as hell. It is very definitely an alcoholic beverage and quite powerful.
Final verdict: I am going to do this again and I think I will bump it up to the next stage, meaning a 5-gallon carboy. Maybe - maybe - go for carbonation.
Websites:
Well-organized site, in particular start with the "How-To Guide" link on the home page. I like that it includes a lot of recommended brands for ingredients, such as the best yeasts or sweeteners.
Another good site, well-written, detailed but not at all hard to understand:
I've made
When reading a Reddit post someone mentioned they'd made ginger beer as part of their dinner. I've also made ginger beer, it turns out great, so I asked them for more details on how they make it. They responeded with detailed instructions for both making either soda or actual alcoholic beer. It also mentions variations for fermenting apple cider and lemonade, though it didn't say whether those are alcoholic (like hard cider) or not.
Below is their response and below that my attempt to create a recipe from it, which was a little hard because they kept switching between liters and gallons for their liquid measurements. Despite that confusion, the individual is clearly someone who has experience in fermentation.
ORIGINAL RESPONSE:
I use 1.25lbs pound of ginger for every 2 gallons. It's very strong. I pulverize it in the food processor into .5cm chunks and bring it to a boil in 2 liters of water and then shut it off and let sit for 20 minutes while mashing it with a slotted spoon a couple times.
Strain through two sieves, Then pouring 5 more liters of water through the mashed ginger and sieves. Add 3 cups cane sugar for soda - 4 cups if making beer. When temp reaches 90-98F or so, Add 1/2 tsp/gallon Lavlin EC-1118. Or 1.5 tsp/gallon if making alcoholic ginger beer.
Stir, Set for 10 minutes, Stir again.
For soda, funnel into clean plastic soda bottles, Add 6 drops of vanilla using plastic pipettes per 500ml bottles (or 10 drops for liter bottles - my preferrred) and cap for 18 hours or until neck of bottle becomes pretty hard (from CO2 pressure). Then refrigerate in coldest spot of fridge for 10 hours and open SLOWLY.
For beer, add 10 drops vanilla per liter of yeasted liquid and vent with a bubble airlock. You can do this in one or two containers. I use plastic gallon jogs that held apple juice [which you can also ferment right from the grocery store - pour out 2 cups and add a cup of sugar - drill hole for grommet and let go 5-7 days]. Cap with solid lid the last 18 hours to carbonate and then put into fridge for 12 hours for CO2 to dissolve. I do not use lemon juice but I also make carbonated lemonade the same way.
Happy Fermenting! <hic> :-)
Ginger Beer (Converted into recipe)
Ingredients
1.25 lbs ginger
2 gallons water
3 cups sugar (soda) or 4 cups sugar (beer)
1 tsp Lavin EC-1118 yeast (soda) or 3 tsp yeast (beer)
Vanilla
Instructions
1. Pulverize ginger in food processor into .5ml chunks. Combine with 9 cups water and bring to a boil. Shut it off and let sit for 20 minutes, mashing it with a slotted spoon a couple times.
2. Strain through two sieves and pour remaining water (5 quarts plus 3 cups, or 23 cups) through the mashed ginger and sieves.
3. Add 3 cups sugar for soda or 4 cups sugar for beer.
4. When the temperature reaches 90 - 98F add 1 tsp yeast (for soda) or 3 tsp yeast (for beer). Stir, let sit for 10 minutes, then stir again.
5. For soda, funnel into soda bottles and add 6 drops vanilla (if using 500ml bottles) or 10 drops (liter bottles). Cap for 18 hours until neck becomes very hard. Refrigerate for 10 hours and open slowly.
6. For beer, add 10 drops vanilla per liter of liquid and vent with a bubble airlock. You can do this in one or two containers (he uses empty apple cider gallon jugs). Vent with bubble airlock and let go 7 - 10 days. Cap with solid lid the last 18 hours to carbonate and then put in fridge for at least 12 hours for the CO2 to dissolve.
I found this on the NY TImes website - it wasn't a recipe from them but was provided in a comment on one of their recipes. This is a very simple recipe for making just 1 liter, it only ferments for 48 hours. I'm not sure whether this qualifies as "beer" or just a soda.
Ingredients
2 ounces freshly grated ginger
4 ounces lemon juice
6 ounces simple syrup
1/8 teaspoon commercial baker’s, brewer’s or Red Star Pasteur Champagne yeast
20 ounces non-chlorinated water (filtered, distilled or spring)
1 to 4 grams cream of tartar (not necessary, but traditional, to help the yeast and bacteria thrive).
Instructions
1. Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
2. In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it’s looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
3. After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
Another simple recipe for making a single bottle, 2 liters, very similar to the one above. This is the recipe I've used in the past. It was delicious. It only ferments for maybe 2 days so I'm not sure whether it's very alcholic or just a soda. This one I found on the University of Cincinnati website some years ago (the webpage is no longer there).
Ingredients
1 cup sugar
1/4 teaspoon fresh granular active bakers yeast
1-1/2 Tablespoons grated ginger
Juice of whole lemon (optional)
Instructions
1. Put sugar in a 2 liter plastic bottle using a funnel.
2. Add bakers yeast and shake to mix.
3. Place grated ginger in a cup measure and add lemon juice. Stir to form a slurry and pour into bottle.
4. Rinse cup measure with clean water and add to bottle, rinsing out funnel in the process. Shake to distribute
5. Fill bottle with water leaving about 1 inch head space, securely screw cap and invert to dissolve sugar.
6. Place in warm location for 24 to 48 hours. Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it indents (see picture on website) it is not ready.
7. Once bottle feels hard to a forceful squeeze, usually 24-48 hours, place in refrigerator until chilled thoroughly. Open carefully to release pressure slowly. Filter if desired to remove ginger. There will also be sediment at bottom of grated ginger and yeast.