Papineau Turmeric Beer

Ingredients:

• 2/3 cups chopped or grated fresh turmeric
• 1” piece fresh ginger chopped or grated
• 1 tsp black peppercorns (optional)
• 1 tsp coriander seed crushed (optional)
• 14 – 16 cups filtered water divided
• 1 cup to 1 cup and 1/4 cup sugar to taste
• 1/4 cup active ginger bug

Here’s a rewritten version of the instructions to avoid plagiarism while maintaining clarity and accuracy:

Papineau Turmeric Soda Instructions

Step 1: Prepare the Turmeric Tea Base

1. In a medium pot, combine fresh turmeric root, ginger, and peppercorns with 8 cups of filtered water.
2. Bring the mixture to a boil, then reduce heat to a gentle simmer for 30 minutes.

Step 2: Strain & Sweeten

3. Remove from heat and let cool slightly (until warm but not hot enough to damage a glass jar).
4. Strain the liquid into a clean, wide-mouth gallon jar, or growler discarding the solids.
5. Stir in sugar until fully dissolved.
6. Top off with additional filtered water, leaving 2–3 inches of headspace at the top.
7. Allow the mixture to cool to room temperature before proceeding.

Step 3: Fermentation

8. Add your ginger bug starter to the jar and stir well.
9. Cover the jar with breathable fabric (cheesecloth or a coffee filter) secured with a rubber band. Or you can add an airlock to help monitor activity.
10. Store in a dark, warm spot (68–75°F / 20–24°C is ideal).
11. Bubbles should appear within 1–4 days, depending on temperature (faster in warmth, slower if cool). Burping can be viewed in an airlock.

Step 4: Bottling & Carbonation

12. Once fermented to your liking (taste test for tanginess/bubbles), strain the liquid to remove any solids.
    In ginger beer, “lees” refers to the sediment that settles at the bottom of the container during and after fermentation. This sediment is a mixture of dead yeast and bacteria cells, along with particles from ginger and other ingredients like sugar. While it’s normal for ginger beer to separate and form this sediment, it’s generally considered safe to drink and often adds to the flavor. I have grown accustomed to this since being introduced to beer “sur lie” in Quebec. This process can impart unique flavors and aromas, and is a common practice in some Quebecois breweries. 
13. Use a funnel to transfer the soda into flip-top bottles, leaving 1 inch of headspace.
14. Let bottles sit at room temperature for 2–7 days to build carbonation (burp bottles daily to check pressure). I use a plastic tester bottle and squeeze to gauge the fizziness.
15. Refrigerate once carbonated to halt fermentation. Enjoy chilled!

Key Notes

• Fermentation time varies: Warmer spots speed up the process.
• Safety tip: Burp bottles every 24 hours to prevent over-pressurization.
• Storage: Refrigerated soda keeps for 2–3 weeks.