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Ginger brandy

Posted: Fri Oct 04, 2019 7:01 am
by Catawampus
Does anybody have any recommendations on a decent ginger brandy (as opposed to decent Jin and Brandi), or ginger liqueur even?

Re: Ginger brandy

Posted: Sun Oct 06, 2019 5:52 pm
by TazManiac
Not yet, but I am intrigued...

Re: Ginger brandy

Posted: Tue Oct 08, 2019 7:18 pm
by Bookworm
I didn't even know there was such a thing. I guess with 'Bacon Vodka', then Ginger flavoured Brandy shouldn't be too surprising. I doubt anyone's made it _from_ ginger itself. (brandy is distilled wine, I can't see someone making a wine from nothing but ginger root. Probably would be hard to ferment, as it's very low in sugars)

Re: Ginger brandy

Posted: Thu Oct 10, 2019 4:43 am
by Catawampus
Bookworm wrote:
Tue Oct 08, 2019 7:18 pm
I didn't even know there was such a thing. I guess with 'Bacon Vodka', then Ginger flavoured Brandy shouldn't be too surprising. I doubt anyone's made it _from_ ginger itself. (brandy is distilled wine, I can't see someone making a wine from nothing but ginger root. Probably would be hard to ferment, as it's very low in sugars)
When I've made it in the past, it was equal parts ginger and raisins, with some more sugar added.

Re: Ginger brandy

Posted: Thu Oct 10, 2019 1:50 pm
by Dave
Most of the recipes I see, don't throw ginger into the fermentation process. Instead, they steep... peeled ginger root, often a vanilla bean, and other ingredients are steeped in brandy for a few days to a few weeks, and then filtered out. Some commercial brands may just add a ginger extract (and other flavorings) to brandy, and declare victory.

There are indeed a lot of brands of ginger brandy available... it seems to be reasonably popular. Not particularly expensive, either.

I'd be curious to know how well a "ferment the ginger with a source of carbohydrates, and then distill" approach actually works out. Some of the essential oils in ginger root would probably come across in the distillation, but others might be left behind, or destroyed by the heat involved.

Re: Ginger brandy

Posted: Fri Oct 11, 2019 5:38 am
by Catawampus
Dave wrote:
Thu Oct 10, 2019 1:50 pm
I'd be curious to know how well a "ferment the ginger with a source of carbohydrates, and then distill" approach actually works out. Some of the essential oils in ginger root would probably come across in the distillation, but others might be left behind, or destroyed by the heat involved.
It's pretty simple to do, though the results can vary considerably in quality. The ginger flavouring does come across fairly well.