GeneDaniels1963
Well-Known Member
I don't know if this is the right place for this recipe, but here goes.
1 gallon batch
1 can frozen pineapple concentrate
1/2 can limeade concentrate
1 large ginger root
20 oz sugar
yeast slurry
2 peeled and coped limes (optional)
- 12 cups water in pot
- add sugar
- peel and dice ginger, add to pot
- boil briefly, then let sit 30 min.
- pour yeast slurry into 1 gal jug
- add both concentrates
- add limes (if used)
- add ginger water must
- top off if needed, but leave 2 inch head space
Using the slurry will overcome any problems that many have with fermenting pineapple juice. It should start within 24 hrs. Will ferment out in 3-5 days and more or less stop. I have not tried aging it at all. I just cold crash and place in plastic bottle for the fridge. It may keep fermenting slowly, but we drink it fast enough that it doesn't matter.
The recipe produces a potential abv of around 9.5%, but I think the acid in the pineapple stops the yeast early because it has nice residual sweetness to go with the hot ginger taste. I am guessing it it comes in at 8-8.5% abv.
If you like ginger, this is a really nice drink. If not so much, you should cut back to a small root might be enough to still give some kick. And personally I like the texture from the lime pulp.
1 gallon batch
1 can frozen pineapple concentrate
1/2 can limeade concentrate
1 large ginger root
20 oz sugar
yeast slurry
2 peeled and coped limes (optional)
- 12 cups water in pot
- add sugar
- peel and dice ginger, add to pot
- boil briefly, then let sit 30 min.
- pour yeast slurry into 1 gal jug
- add both concentrates
- add limes (if used)
- add ginger water must
- top off if needed, but leave 2 inch head space
Using the slurry will overcome any problems that many have with fermenting pineapple juice. It should start within 24 hrs. Will ferment out in 3-5 days and more or less stop. I have not tried aging it at all. I just cold crash and place in plastic bottle for the fridge. It may keep fermenting slowly, but we drink it fast enough that it doesn't matter.
The recipe produces a potential abv of around 9.5%, but I think the acid in the pineapple stops the yeast early because it has nice residual sweetness to go with the hot ginger taste. I am guessing it it comes in at 8-8.5% abv.
If you like ginger, this is a really nice drink. If not so much, you should cut back to a small root might be enough to still give some kick. And personally I like the texture from the lime pulp.
