Home brew ginger beer might just fit the bill.
Instead of using commercial made yeasts, I decided to capture my own yeast using a ginger bug. You put sugar and ginger in a jar, adding more each day and stirring it vigorously. After a few days to a week, it gets lovely and bubbly. It's like a sourdough starter in that it captures wild yeast, but it's for making ginger beer, it's called a bug.
Down to Earth Blog has a couple of recipes for Ginger Beer, this one looks the best. Of course, being the crazy Pastafarian that I am, I decided to adjust the recipe a little... a little too much as it turns out.
I used honey instead of sugar, and being told by many people about how easy it is to have this drink explode, I opened them up several times a day to see if they were fizzy yet.
The flavour did start to transform from sweet to tangy, but developed these weird storm clouds.
It looked really gross, so I chickened out and tossed the whole batch.
Next time (yep, I already started a new bug with the leas from the old one) I will use sugar instead of honey. I figure that I should learn how it is suppose to act before I start changing up the recipe too much.
Anyone else out there made ginger beer? Got any tips for me?
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