COLLECTION:(3)Ginger Beer – Beverages and Drinks Recipes

COLLECTION:(3)Ginger Beer – Beverages and Drinks Recipes

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     Title: Home-Made Ginger Beer

    Categories: Beverages

    Yield: 1 servings

    2 oz Fresh ginger

    2 Lemons

    1 ts Cream of tartar

    1 lb Sugar

    1 ga Boiling water

    1 oz Yeast

    This home-brew remains a favorite party drink in a Welsh household for

    both adults and children. You will need eight pint bottles or four quart

    bottles. They should be of a strong material and have firm caps with metal

    springs to imprison the effervescent liquid - it's more explosive than

    champagne. Makes 1 gallon.

    Roughly crush the ginger root. Wash and slice the lemons into thick rings.

    Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the

    boiling water over. Stir and leave to cool to blood temperature. Stir in

    the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and

    bottle the liquid. Leave for three days before broaching it.

    Title: Ginger Beer

    Categories: Beverages

    Yield: 1 servings

    1 Ginger root

    1 Lemon, grated rind only

    2 oz Cream of tartar

    1 1/2 lb Sugar

    1 ga Water; boiling

    1 Envelope yeast

    Grate and thoroughly mash the ginger root in a bowl. Place in a large pot

    and add all ingredients except the yeast. Stir until sugar and cream of

    tartar is dissolved. Allow mixture to cool, then add yeast which has been

    started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours,

    then filter first through a tea strainer or similar, then through cloth.

    Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for

    two weeks. Chill fully before opening to drink.

    Title: Ginger Beer

    Categories: Beverages

    Yield: 1 gallon

    1 oz Ginger root well-bruised

    1 1/2 lb Sugar

    2 ea Lemons

    1/4 ts Cream of tartar

    1 ga Water

    Yeast & nutrient

    Put into a large bowl or jar the sugar, the rinds (thinly peeled), add the

    juice of the two lemons, and the well-bruised ginger. Add the squeezed

    halves of the lemons to the water as it comes to the boil. When it reaches

    boiling point, pour it over the ingredients in the bowl. Remove lemon

    halves, stir well and cover. When tepid add the yeast, previously

    dissolved in a small amount of the warm liquid. Use a small bottle for

    this, dropping crumbled yeast in and shaking it to dissolve; leave it

    half-an-hour or more before adding it to the liquor. Lastly, stir in the

    cream of tartar. Cover and leave for 24 hours. Strain and bottle, and tie

    down the corks. NEVER use screwstoppers or the bottles may burst. Store in

    a cool place and drink fairly soon. Take care when opening the bottles, or

    they are apt to froth over.

    Category: Beverages & Drinks Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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