New Year, New Ginger Champagne (Bonus Round: Ginger Gin Infusion)

This year my brothers and I continued the tradition my oldest brother started four or five years ago: brewing up a batch of ginger champagne on January 1st.  Ginger champagne takes a year to ferment at minimum, so it’s perfect for New Year’s Eve.  It also gets better with age (in theory).  Our success record has been kind of spotty, especially when trying to age the champagne, but I feel good about this year’s batch.  The recipe we follow (from Wild Fermentations, occasionally adapted) is meant for 1 year, so it’s possible there’s something we should change if we want it to be good after a longer ferment.   This year we decided to add an infusion round to the festivities: we used the extra ginger to make some ginger-lime infused gin (side note: the blog we got this recipe from, boozed and confused, is rapidly becoming one of my favorites).

Ginger Champagne

Ingredients:

  • ~1.5 lbs ginger
  • 12 cups white granulated sugar
  • ~3/4 cup lemon juice (this was the juice of three lemons for us)
  • 1/2 TB vanilla extract
  • 1 packet Champagne yeast (we used Lalvin EC-1118)
  • 5 quarts water
  1. Boil water (in two pots if you’re like us and don’t have one pot large enough).
  2. Peel and grat the ginger.  We weighed it after peeling and it was roughly 1.25 lbs, or 4 cups (2 in each pot).
  3. Add sugar, lemon juice and vanilla extract (split between pots).
  4. Let cool (this was when we made the ginger-lime gin).
  5. Once it’s cooled down to a bearable temperature, remove some ginger brew (about a cup) and add the yeast.  Once it starts going, add the yeast to the pot(s).
  6. Siphon from pot(s) into your fermentation vessel(s).
  7. Woo! (optional)

There are more steps after that, but not for another 2 months or so.  In September we’ll be bottling the brew and it should be ready for next NYE.

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Sanitizing the equipment

Ginger-Lime Gin

Ingredients (we tripled everything because we made a batch for each brother):

  • 2 cups gin (we used beefeater)
  • zest of one lime (roughly 2 tsp for us)
  • 2 heaping TB of chopped ginger (we used the leftover ginger peel from making the champagne)
  • 2 TB agave syrup or honey (we’ll be adding that this week)

I won’t include the steps since I’d basically be lifting the recipe straight from boozed and infused.  Their site is fantastic.  If you’re into this sort of thing, be sure to check out their booze infusion index.

Ginger and lime zest

Ginger and lime zest

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Filling up the jars

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Pretty.

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5 Responses to “New Year, New Ginger Champagne (Bonus Round: Ginger Gin Infusion)”


  1. 1 Alicia January 21, 2013 at 12:01 AM

    Thanks for enjoying our blog! Hope you enjoy the ginger-lime gin! We thought it was fabulous… And your ginger champagne sounds really interesting!

    • 2 ashanan January 21, 2013 at 1:29 PM

      Thanks! Wild fermentations is fantastic. Beer, bread, pickles and tons of other fermentation recipes. I’ll be tasting the gin in a little over a week and I’m pretty excited about it.


  1. 1 Ginger Champagne 2014 | A Stranger's Sojourn Trackback on January 19, 2014 at 4:51 PM
  2. 2 Ginger champagne 2015 | A Stranger's Sojourn Trackback on January 2, 2015 at 8:43 PM
  3. 3 Ginger Lemon Brandy | A Stranger's Sojourn Trackback on January 25, 2015 at 5:25 PM

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