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Ginger beer for VWC comp

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  • Ginger beer for VWC comp

    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.
    Attached Files
    Last edited by lockwood1956; 20-07-2010, 06:16 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker
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