77 lines
3.5 KiB
Plaintext
77 lines
3.5 KiB
Plaintext
KELLEYE'S HOME GINGER BEER
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(The whole process takes 16 days, but its great!)
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INGREDIENTS TO MAKE THE STARTER:
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2 oz. fresh-active yeast (I usually find it in the
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refrigerated section near the cream cheese)
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2 Tbsps. superfine sugar
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2 Tbsps. fresh ground dried ginger
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(I grind my own in the Cuisinart)
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1 1/4 C. water
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INGREDIENTS TO FEED THE STARTER:
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10 tsps. superfine sugar
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10 tsps. fresh ground dried ginger
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INGREDIENTS TO FINISH THE BEER:
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19 C. water
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Juice of 2 Lg. lemons
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2 1/4 C. superfine sugar
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To start the process- Mash the yeast and sugar together
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in a bowl until it gets runny (trust me-it gets runny).
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Add the 2 Tbsp. ginger and stir in 1/4 c. water-hot to the
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touch but not too hot or you'll kill the yeast. Stir well
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and add the remaining cup. Pour the mixture into a glass jar
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and put it in a warm place, uncovered, (I keep it in the
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drawer of my waterbed) to allow it to ferment.
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Everyday feed this mess with 1 tsp. sugar and 1 tsp.
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ginger. Sprinkle it evenly over the top.
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At the end of ten (10) days take a pan and heat the
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3 3/4 c. water and dissolve the 2 1/4 c. sugar in it.
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Take a LARGE clean bucket or pan and pour in the sugar/water.
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Add 2 1/2 c. cold water and the lemon juice. Then add the
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remaining 12 1/2 c. cold water. Strain the starter,into the
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bucket,thru several layers of cheesecloth to remove the
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sludge. Set aside. Using a funnel pour the almost beer into
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clean 2 liter plastic bottles, leaving a 2" airspace at the
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top of each bottle. Screw on tops lightly BUT DON'T TIGHTEN
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THEM DOWN !!!! until the next day.
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Let them sit for four (4) days unrefrigerated. Keep an
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eye on them as I have a friend who said one exploded. If
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they look like they might burst let a liitle fizz out.
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Chill 24 hrs. there will be sediment on the bottom- try
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to keep from shaking it in. Open CAREFULLY as it tends to
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spew a bit. I've found the best way to deal with this little
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problem (after dousing myself twice...) is too have a lg.
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pitcher in the sink, put on an apron (just in case) open the
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top as fast as I can and up-end it into the pitcher before it
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blows. Speed is the key. Drink what you want, rinse the
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bottle out and pour the beer back in to store it. If it goes
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flat you can sometimes set it in a warm spot for a day or so
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and it will ferment back up.
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To start a second batch take the sludge you set aside,
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devide it in half, add 1 1/4 c. warm water and start feeding
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for 10 days following the above directions.
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I don't know the alcohol content but it tastes great on
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a hot day! Enjoy....
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X-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-X
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Another file downloaded from: The NIRVANAnet(tm) Seven
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& the Temple of the Screaming Electron Taipan Enigma 510/935-5845
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Burn This Flag Zardoz 408/363-9766
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realitycheck Poindexter Fortran 510/527-1662
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Lies Unlimited Mick Freen 801/278-2699
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The New Dork Sublime Biffnix 415/864-DORK
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The Shrine Rif Raf 206/794-6674
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Planet Mirth Simon Jester 510/786-6560
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"Raw Data for Raw Nerves"
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X-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-X
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