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Gingerale and a longing for goats.

Feb 26, 06:12 PM · from the mouth of Tyler

Yes, weird title for a posting, but it’ll all make sense momentarily.

First though, I wanted to mention that I held out as long as I could. I didn’t want to add to another long string of red postings. I was hoping for a blue one or a green one or, God forbid, an ORANGE one (Jimmy!). But alas. I’ll go again.

Anyway, I want goats. And sheep. And chickens. And huge… tracts of land. It’s true, I want to own a little farm. Jess and I have been reading the blog of a woman in Missouri who lives on a farm and just blogs about cooking, baking, and everyday life on her farm. My mom actually sent us the link. You should check it out if you have time: Farm Girl Fare.

But all of this makes Jess and I really want to have a little farm of our own. Maybe not 240 acres in Missouri, but perhaps 10 or 15 acres somewhere in New England. And I want to raise goats and chickens for milk and eggs (respectively). I’m not interested in raising animals for meat. I have a strict policy of not eating anyone I knew personally. But I have no problem making goat cheese!

In searching the web for anything about chickens, dairy goats, and the like, I came across this site, which is mainly about cheese-making. It’s by a guy who teaches science at the University of Cincinnati in Ohio and raises goats and makes his own cheese. That site is packed full of all kinds of info on cheese-making, baking, and other random stuff. Among that random stuff, is this page with instructions on making homemade gingerale. It seemed easy enough, so I thought I’d give it a try. And it was great! So great in fact that I’m wishing I had it here at work with me now. It doesn’t taste like Schwepps’ or anything mass-marketed. It’s a pale yellow like lemonade and has the flavor of real ginger beer.

Here are the instructions, simplified from the aforementioned cheese page:

Get an empty two-liter soda bottle and fill it with:
• One cup sugar
• A couple of tablespoons of fresh-grated ginger
• The juice of a half or whole lemon
• 1/4 teaspoon of yeast
• Fill with water

Put the cap on it, mix it up, and leave it at room temp for a day or two, until it feels firm and carbonated. Then stick it in the fridge over night, and enjoy! It get carbonated by the yeast fermenting the sugar. There is some alcohol in it, but don’t get too excited— you’d have to drink more than two gallons of the stuff to get the same amount of alcohol as one beer. But it’s so good and so easy, you’ve just got to try it. The cheese site also has instructions for root beer, which is basically the same process, except instead of ginger it uses root beer extract, which is supposedly pretty easy to find.

The above photos are all from the sites I mentioned. I can’t take credit for them.

 

Comment [2]

  1. andy responds with:

    HOLY CRAP I’VE BEEN WAITING SO LONG TO COMMENT ON SOMETHING NEW!!!

    And now there are 2 new postings… when it rains it pours, I guess! My apologies for being too lazy/busy to post something myself. It’s just not in the cards for a few more days.

    Ty, you’d make an excellent goat farmer. I can’t wait to taste your homemade ginger ale. I LOVE real ginger beer. =)

    I look forward to purchasing Nevins goat cheese in the eventual future.


    · Feb 28, 12:24 AM
  2. Ty responds with:

    Okay so I made a new batch of gingerale, only this time I used Turbinado sugar (a.k.a. Sugar in the Raw), and the color is much closer to that of real gingerale.

    Also, I should mention that my Armadillo Ale, a.k.a. East Coast Hop, is ready and delicious! I tried it after one week in the bottle and it was flat and kinda gross tasting. It actually gave me a headache! But after a couple more weeks in the bottle, it’s got a nice head, a bright hop flavor and a nice mellow maltiness. Delish!


    · Feb 29, 11:23 AM
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