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Doire (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} doire) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
Ginger beer recipie
You are all over 18, right?
About 2"/50mm of fresh root ginger - more if you like it spicy, less if not
A lemon
8 oz/ 250 gm sugar
A tablespoon/ 15 ml dried baking yeast - baking yeast because you want bubbles not alcohol
Crush the ginger, chop the lemon and put them in a clean bucket with the sugar.
Pour on 1 gallon (British)/ 5 litres/ 160 fl oz of boiling water.
Cover it with a cloth and leave to cool to blood heat/ luke warm
Sprinkle the yeast on top, recover and leave for a day.
Siphon the liquid into bottles - plastic 2 litre pop bottles are good - avoiding the yeast at the bottom and the fruit floating on top. Leave a gap of an inch or so and put the tops on tightly.
Leave for 3 days.
Open outside and don't over indulge. The longer you leave it the more alcoholic and the less sweet it becomes. Too long and it's not nice.
You are all over 18, right?
About 2"/50mm of fresh root ginger - more if you like it spicy, less if not
A lemon
8 oz/ 250 gm sugar
A tablespoon/ 15 ml dried baking yeast - baking yeast because you want bubbles not alcohol
Crush the ginger, chop the lemon and put them in a clean bucket with the sugar.
Pour on 1 gallon (British)/ 5 litres/ 160 fl oz of boiling water.
Cover it with a cloth and leave to cool to blood heat/ luke warm
Sprinkle the yeast on top, recover and leave for a day.
Siphon the liquid into bottles - plastic 2 litre pop bottles are good - avoiding the yeast at the bottom and the fruit floating on top. Leave a gap of an inch or so and put the tops on tightly.
Leave for 3 days.
Open outside and don't over indulge. The longer you leave it the more alcoholic and the less sweet it becomes. Too long and it's not nice.
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