We were split into five groups for our next kitchen chemistry learning experience - to make fizzy ginger beer. There were two different recipes that were used, so each group had to carefully read their recipe to see which ingredients were needed and what to do step-by-step.
Step by step...... carefully following the recipe
TEAMWORK in action - evidence of everybody PARTICIPATING AND CONTRIBUTING!!!
Time to get the ginger beer strained and bottled.
Bottled, named and waiting for the ginger beer to develop it's 'fizziness'.
A week was a very long time to wait for some of the class!
The finished product! Enjoyed by some but not all.
Check out those bubbles!!!!!
The science behind Ginger Beer......
In a ginger beer mixture you have sugar and yeast. The yeast uses the sugar to make energy.
As the energy is made so is carbon dioxide.
Carbon dioxide gas dissolves into the liquid - the water and makes the water fizzy.
This process is called fermentation and is the same process that’s used to make things like beer and wine.
The carbon dioxide causes the pressure inside the bottle to increase which makes the bottle feel tight and hard.
When the lid is opened the carbon dioxide gas forms bubbles that rush to the top of the ginger beer to escape out of the bottle neck into the air.
What’s wet and hisses like a snake?
A fizzy drink!!
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