Gareth0123
You'll need 16 pigs to do the job in one sitting!
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- Norwich, Norfolk, UK
Gareth's (In)famous home-made Ginger beer recipe.
For the starter you will need about 2 heaped teaspoons of freshly grated Ginger, 2 heaped teaspoons of sugar, 4 or 5 drops of lemon juice, a tiny pinch of bread making yeast. and about 250-300ml of cooled to room temp previously boiled water. Place the water in a jar: I like to use a flip-top Kilner type jar with the rubber seal removed (to prevent a build up of CO2 pressure). Add the the grated ginger, stir in the sugar and lemon juice and when settled sprinkle a very small amount of yeast onto the surfaced. Leave for 3 days, and then pour away about 2/3rds of the liquid and refill. Stir in 2 more teaspoons of a sugar and 2 more of ginger and allow to stand for 3 or 4 more days.
The main batch: I normally brew in batches of either 5 or 10 litres
The ratio per 1 litre of water is: 50g freshly grated Ginger, 50g of white granulated sugar, 2 drops of lemon juice (fresh squeezed or bottled).
Grate your ginger and place into a large pan, pour over boiling water and leave to to stand until cool (over night). The following day bring the whole lot up to the boil and simmer for about 30 minutes and then strain and sieve out the bits of Ginger from the hot solution. Stir in the sugar until dissolved and add the lemon juice, then stand until cool. When it has cooled to room temperature it is safe to pour in 1/2 to 3/4 of the starter (you can replenish your starter at this point). Allow the mix to stand in a bucket covered with muslin for about 12-24 hours, and then bottle into plastic screw top pop bottles ... this is a brew that ferments under self made CO2 pressure, so glass bottles really aren't suitable. After 2-3 days the Alcohol content will be minuscule and negligible and so the Ginger beer will be suitable for children and Grannies alike, but the %ABV will increase as time goes on. After 7-10 days it will normally be around 3-4%ABV, but we often let it brew out to 6%ABV to use as mixer with either Pimm's or Austin's and half a grocers shop, or with a brandy.
The beginnings of a starter in it's jar.
This batch has a little extra Lemon and Lime zest addded to give it a bit of Ooommph! and we often add either dried hot chillis or peri-peri to a Ginger Beer base mix to give it a hotter, fiery almost inferno taste.
For the starter you will need about 2 heaped teaspoons of freshly grated Ginger, 2 heaped teaspoons of sugar, 4 or 5 drops of lemon juice, a tiny pinch of bread making yeast. and about 250-300ml of cooled to room temp previously boiled water. Place the water in a jar: I like to use a flip-top Kilner type jar with the rubber seal removed (to prevent a build up of CO2 pressure). Add the the grated ginger, stir in the sugar and lemon juice and when settled sprinkle a very small amount of yeast onto the surfaced. Leave for 3 days, and then pour away about 2/3rds of the liquid and refill. Stir in 2 more teaspoons of a sugar and 2 more of ginger and allow to stand for 3 or 4 more days.
The main batch: I normally brew in batches of either 5 or 10 litres
The ratio per 1 litre of water is: 50g freshly grated Ginger, 50g of white granulated sugar, 2 drops of lemon juice (fresh squeezed or bottled).
Grate your ginger and place into a large pan, pour over boiling water and leave to to stand until cool (over night). The following day bring the whole lot up to the boil and simmer for about 30 minutes and then strain and sieve out the bits of Ginger from the hot solution. Stir in the sugar until dissolved and add the lemon juice, then stand until cool. When it has cooled to room temperature it is safe to pour in 1/2 to 3/4 of the starter (you can replenish your starter at this point). Allow the mix to stand in a bucket covered with muslin for about 12-24 hours, and then bottle into plastic screw top pop bottles ... this is a brew that ferments under self made CO2 pressure, so glass bottles really aren't suitable. After 2-3 days the Alcohol content will be minuscule and negligible and so the Ginger beer will be suitable for children and Grannies alike, but the %ABV will increase as time goes on. After 7-10 days it will normally be around 3-4%ABV, but we often let it brew out to 6%ABV to use as mixer with either Pimm's or Austin's and half a grocers shop, or with a brandy.
The beginnings of a starter in it's jar.
This batch has a little extra Lemon and Lime zest addded to give it a bit of Ooommph! and we often add either dried hot chillis or peri-peri to a Ginger Beer base mix to give it a hotter, fiery almost inferno taste.