Ginger precipitation

ginger

I make a ginger in alcohol product and am having a problem that I though you could help with. I juice fresh ginger root through a standard juicer, discarding the solids, then let it settle in the fridge for 24 hours to let the remaining fibrous component settle out. After mixing with alcohol, either there is additional precipitate in the solution (not really solid and can't be strained; it's more of a floating conglomerate) or the ginger layers out.

Do you have any tricks to make the ginger more soluble in alcohol? Is this a pH thing or is the alcohol precipitating additional solids on its own irrespective of pH?

Thanks!

Best Answer

Can you not simply infuse your alcohol with ginger? Its slower, but effective. It doubles as a way to store fresh ginger.

If I'm peeling some ginger, I'm peeling an entire "thumb" of ginger and storing the peeled slices in vodka in a mason jar. The ginger keeps for at least 2 months, though it's never been around for that long. I read about the technique from Fine Cooking.

After a few weeks to a month, I have ginger-infused vodka.

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Ginger and yeast

From Cookwise, there's a table given from Wright, Bice and Fogelberg's "The Effect of Spices on Yeast Fermentation" from Cereal Chemistry, March 1954. where amount is the grams of the given spice with 2 grams of sugar and 1 gram of yeast in 30 ml of water, and the change in yeast activity is measured in ml of gas increase in 3 hrs. Here's the section for ginger:

Amount     Change in Yeast Activity
------     ------------------------           
0.1        + 87
0.75       +172
1.0        +136
2.0        + 72

Of course, cinnamon shows an even larger increase at the 0.1 gram addition (+103), it just starts hindering at larger increments.

update : and to answer the second part of the question; Cookwise only listed a few additives (cardamom, cinnamon, ginger, dry mustard, nutmeg, and thyme), and they weren't all tested in the same amounts; the only two that were inhibiters were cinnamon in larger amounts, and dry mustard (for which they only had one point). It's possible that there was more in the original article, as the lead-in to the table said "The accompanying table shows the effects of some of these spices".

Ginger vs Ginger Root

Ginger is a root. Ginger root is ginger.

http://en.wikipedia.org/wiki/Ginger

"Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice."

If you write ginger too many times it doesn't look like a word anymore.

Best Answer

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Ginger and yeast

Ginger vs Ginger Root

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