Boozy Ginger Beer
Over a year ago
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Ingredients
- 200g Fresh Ginger
- 450g Sugar
- 2 Lemons
- teaspoon or so Brewer's Yeast
- 8 pints Water
- heaped tablespoon Cream of tartar
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Delicious boozy ginger beer.
Method
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1
1) Put the water in a big pan and bring to the boil.
2) While that's boiling up, take the zest from one of the lemons, squeeze the juice from both the lemons and mix with the cream of tartar, peel and grate the ginger coarsely and wake up the yeast if necessary.
3) One the water is boiled, add the sugar, ginger and lemon zest. Turn of heat. Stir often as it cools.
4) Once the mix is colled to body temperature add the yeast, lemon juice and cream of tartar. Stir in and using a jub put it in a demijohn. Add a bubble valve. ake sure demijohn and valve have been sterilised.
5) Keep it warm for 5 - 7 days. make sure it's bubbling merrily. The airing cupboard is perfect.
6) Decant to plastic drinks bottles than can take a bit of pressure. Like coke bottles. Leave to stand at room termperature for two days.
7) Refrigerate. It'll be ready for drinking in a day or too.
8) Pour gently into a glass or jug being careful not to disturb the sediment. Delicious cold, with ice.
Chef's Tips
This is zingy and delicious. ideal in the summer but all so quite fun at Christmas parties.
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