Recipe and methodology:
For a 4 litre batch:
4 tablespoons of grated ginger (grate as fine as you can)
4 oz Sugar (to achieve SG of 1.010)
Juice and zest of 2 lemons (no pith)
Yeast (wine yeast or bread yeast, no noticeable difference between the two during tests)
Preparing in a bucket is easiest, then transfer to DJ when must is completed.
Grate the ginger, and place in the bucket with the sugar, pour on 1 litre boiling water and stir till all the sugar is dissolved, add the juice and zest of two lemons (no pith!) top up to 4 litres with cold water, and when cooled add the yeast.
Ferment to dry, then rack and bottle priming each 250 ml bottle with 1/4 tsp sugar to carbonate. (no more than this dosage or it will over carbonate)
For the medium add 1 tsp non ferment-able sugar, and for sweet add 2 tsp non ferment-able sugar (if using artificial sweeteners, ensure there are no stabilisers in there that will prevent carbonation)
Even if you don't make it for the comp....try it, it's a really refreshing drink when chilled.
For a 4 litre batch:
4 tablespoons of grated ginger (grate as fine as you can)
4 oz Sugar (to achieve SG of 1.010)
Juice and zest of 2 lemons (no pith)
Yeast (wine yeast or bread yeast, no noticeable difference between the two during tests)
Preparing in a bucket is easiest, then transfer to DJ when must is completed.
Grate the ginger, and place in the bucket with the sugar, pour on 1 litre boiling water and stir till all the sugar is dissolved, add the juice and zest of two lemons (no pith!) top up to 4 litres with cold water, and when cooled add the yeast.
Ferment to dry, then rack and bottle priming each 250 ml bottle with 1/4 tsp sugar to carbonate. (no more than this dosage or it will over carbonate)
For the medium add 1 tsp non ferment-able sugar, and for sweet add 2 tsp non ferment-able sugar (if using artificial sweeteners, ensure there are no stabilisers in there that will prevent carbonation)
Even if you don't make it for the comp....try it, it's a really refreshing drink when chilled.