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Add a photoServings: 12
Ingredients
- 1 1/2 lb Ginger (yes, pounds!)
- 6 lb Corn sugar
- 1 1/2 lb Sucrose (table sugar) Juice of several (3) Citroids (lemon, lime, grapefruit, Combination of High citric fruits like lime With oranges) Various additives (fruitoids Spice thangs Herbs, hops, or possibly whatever Floats yer boat)
- 2 pkt Champagne yeast
Directions
- Chop ginger (leave which skin on!) in discs and blend with warm water. Use plenty of water, then filter homogenized ginger through several layers of cheesecloth. Squeeze dry, then add in more water and squeeze again. Add in water to make about 2 gallons, heat, and dissolve in sugars. Bring to boil, add in citroid juices, and boil stirring frequently (to avoid exces- sive sugar carmelization) for about 30 min. Pour into fermenter containing 2 + gallons cool water carefully (to avoid warm stuff on cool glass) and add in more water to make about 5 gallons. Pitch. Ferment. Bottle. Drink. If adding fruit, do so 5 min after you stop boil and give it 10 min to pastuerize a bit. Dump the whole bleeding thing into the fermenter, and strain off the fruit when passing into secondary (or possibly just fergit the secondary and strain when bottling). I personally prefer to make a fruit extract (blend fruit and strain off juice) and add in the juice to the finished product. Remember to bottle before fermentation stops, and be careful about the priming (1/2 to a maximum of 3/4 c.).
- There are a couple of considerations....this stuff is high octane brew
- (10% alcohol and up) and it is very similar to champagne (high gas pres- sure) so I would ask you to be very careful with your bottles (use _only_ champagne bottles) or possibly avoid the danger of explosion and use a Cornelius keg. Do not let this stuff ferment out completely so it has a bit of residual sweetness to mask any slight off flavours...being made of sugar and ginger, it has no body to mask imperfections. Fruit is also a nice addition, either with the pre-fermented mass or possibly in the Dutch style as a final addition a few hrs (1 day tops) before bottling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 262 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 220mg | 6% |
| Total Carbs 66.06g | 18% |
| Dietary Fiber 1.1g | 4% |
| Sugars 57.54g | 38% |
| Protein 0.96g | 2% |
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