I've been on the hunt, and there are so many out there and I've already found a few I want to trial. So while I've got the Living The Good Life book in my hands, I thought I'd take note of it here for later reference since the book will be returned to the library in a few days. Will do my comparisons with other recipes later on to figure which one to go with first. This recipe appears to be a quicker method than some which feed the plant over a week or so prior to adding the water.
Step one
2 teaspoons dried yeast
4 teaspoons sugar
1 cup warm water
Step two
4 cups sugar
2 teaspoons grated lemon zest
2 tablespoons ground ginger or 4 tablespoons fres grated
2 teaspoons tartaric acid
4 litres hot water
4 litres cold water
Stir the step one ingredients together in a glass and leave them in a warm place.
Put the first four ingredients from step two into a large clean bucket, add the hot water and stir until the sugar has dissolved. Then add the cold water. When the liquid has cooled to only just warm add the yeast mixture from step one. Cover the bucket and leave for 1-2 days then strain into bottles. Fill each to within 3 cm of the top. Add 1 teaspoon of sugar to each bottle, cap and shake well to dissolve the sugar. Place in a warm spot for 1-5 days. The liquid will expand in the bottles over that time. Refrigerate for several hours before drinking. Makes about 10 litres.
3 comments:
Awesome, thanks! After Dh's next lot of homebrew we're doing ginger beer. Can you email me the other recipes you've gotten hold of? Ta!
Yes, will do tonight. Check out the bean-sprouts blog from my list and Mel has recently trialled a recipe too. I have a few from an old cookbook of my mums that I will send through.
We just bottled our second batch from Mel's recipe posted on Bean-Sprouts. Friends at the CSA just told me this week about an intriguing recipe from a book called "Wild Fermentation" that used wild yeast to make the ginger beer.
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