srichens at sprint.ca
Sun Dec 23 21:59:26 PST 2001
I've made an English-style ginger beer, which is what you end up with if you
add yeast to Jamaican-style ginger beer.
I make it double strength and dilute at bottling time. I put 4-6 oz
shredded ginger root (peel and all) into 1.5 gallons boiling water. On
cooling I add 1 cup lemon juice, a bit of yeast nutrient, and enough sugar
to give 5-6 percent alcohol (before dilution). Any neutral yeast will do.
When fermented out, I dilute to double the volume and prime the bottles with
It's very spicy!
----- Original Message -----
From: "Charley Atchley" <Charley at lcc.net>
To: "Historical Brewing" <hist-brewing at www.pbm.com>
Sent: Sunday, December 23, 2001 6:38 PM
Subject: hist-brewing: Ginger
> I had a bumper crop of ginger this year. We are supposed to get a hard
> freeze this week, so I harvested all of it. I made a few pounds of candied
> ginger, and then made a liquor with the syrup. (A bit of an eye opener,
> quite good, and you can cook with it.)
> As you know, a little ginger goes a long way. I still have about ten to
> fifteen pounds of fresh root. Does anyone have any cool beer, gruit,
> metheglin, mead or other recipes that use ginger?
> I am planning on making ginger ale. ( soft) I was also thinking of making
> hard ginger ale.
> Charley Atchley
> You got to be very careful if you don't know where you're going, because
> might not get there. --Yogi Berra
> hist-brewing mailing list
> hist-brewing at pbm.com
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