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Written by admin
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Sunday, 08 April 2007 |
Great on a hot day, as a calmative and digestive for the stomach, or as a winter warmer. Even try poaching pears in ginger beer.
Ingredients
2 litres boiling water + extra water to fill fermenting jar
500 grams white sugar
50 grams dark molassas sugar
50 grams dark honey
50 grams fresh ginger root, grated over a saucepan
50 grams tartaric acid
grated ring of a lemon
1 packet dry yeast activated in a small glass of tepid water
Equipment
1 gallon/ 5 litre fermenting jar
1 airlock
Method
In a saucepan large enough to hold all the ingredients, place the sugars and honey, grate the ginger over so that the juices are caught, add he acid and the grated lemon rind.
Add the boiling water and heat over a gentle heat until boiling and the sugar has dissolved. Allow to cool. Pour into the fermenting jar and top up with extra cold water and the started yeast.
Fit the airlock and allow to bubble over night.
Next morning prepare to bottle. Strain the mix from the fermenting jar into the bottles and store somewhere cool for about 2 weeks. Chill thoroughly before serving to stop the fermenting process.
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Last Updated ( Friday, 13 April 2007 )
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