This ginger beer is getting better with age, and can be prepared for family gatherings, festivals, or sold at fetes, etc.
Ingredients
- 4 gallons 20L water
- 2,5 Kg sugar
- 125g fresh ginger, crushed
- 1 cup raisins, slightly crushed to release flavour
- 2 pkts cream of tartar
- 1 pkt tartarric acid
- 1 tbsp instant yeast
- 1 small bottle lemon essence
Directions
- Boil the first 3 ingredients in a large pot for 60 minutes, cool
- Add the raisins, leave until they are floating on top
- Add the acids and yeast
- Cover with a cloth and allow to stand until a foam has formed on top
- Using a cloth, pour the beer through it into anothe container to remove the solids, which can be discarded , used as fish lure, or feed pigs
- Add the lemon essence and stir well
- Fill clean bottles up to 3-5 cm from the top, closing with screw tops
- Allow to ferment in a cold place
- When the beer is fermenting too much, unsrew the tops to let out excessive air, and replace
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 22g | |
Recipe makes 100 servings | |
Calories 84 | |
Calories from Fat 0 | 0% |
Total Fat 0.02g | 0% |
Saturated Fat 0.0g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 0mg | 0% |
Potassium 20mg | 1% |
Total Carbs 21.55g | 6% |
Dietary Fiber 0.1g | 0% |
Sugars 20.98g | 14% |
Protein 0.12g | 0% |
Advertisement
Advertisement