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email thisI think the new batch of Ginger beer is a winner. There's a ginger and cayenne bite to it and the other spices add enough subtle flavor to round things out nicely. Just the thing after a long bike ride home.
Here's the approximate recipe:
- fist sized ginger, juiced or sliced up
- tablespoon peppercorns
- cinnamon stick
- teaspoon fennel seeds
- teaspoon cardamon seeds
- tablespoon cloves
- dash of cayenne pepper
- two cups sugar
- teaspoon cream of tartar (optional)
- yeast
- 1 gallon or so of good water
Fill a gallon or 4 liter jug with water until it is a few inches from the top (a cup shy or so) and then pour that into a big pot. Toss everything but the yeast into the pot, stir well, and bring to a boil. Let boil for a while to extract the flavors. Meanwhile take a little bit of lukewarm water, stir in some sugar, and sprinkle yeast over the top. Maybe a teaspoon or a bit less. Within five or ten minutes the yeast should start expanding.
Once the water is flavorful remove from heat and let cool to lukewarm or cooler...you don't want to kill the yeast. Once cool, pour into the jug through cheesecloth or a fine sieve, stir the yeast well and pour into the jug. Mix well, cover with a paper towel or brewer's airlock (mostly to keep bugs and noses out). Store in a warm spot.
Read the original ginger beer recipe for details on the remaining process (use the plastic bottles you haven't yet used for water rockets!). Within twelve hours you should be ready to drink your new, bubbly brew in a nice, tall glass with ice.
Enjoy!
It is way to much fun reading thingsmygirlfriendandihavearguedabout.com...
I get accused of hoarding things by Margret. Now, this is entirely unfair - electrical items never die, you see, I am merely unable to revive them with today's technology.