astrolab
VIP Member (Resident chef)
Ginger beer
20 ml ground ginger
10 liters of lukewarm water
1.6 kg white sugar
150 gr raisins
10 gr active yeast
10 ml cream of tartar
10 ml tartaric acid
Add the ginger to the water and sugar and stir until the sugar is dissolved.
Add remaining ingredients. Pour the mixture into a plastic bucket with a lid and let it ferment for 24 hours.
Strain the beer afterwards and pour the filtrate into sterilized bottles.
Make the bottles full.
Place 2-3 of raisins in each bottle and tighten the plugs down loosely.
Let the beer a day or two at room temperature until yeast do the job...in the refrigerator stored.
20 ml ground ginger
10 liters of lukewarm water
1.6 kg white sugar
150 gr raisins
10 gr active yeast
10 ml cream of tartar
10 ml tartaric acid
Add the ginger to the water and sugar and stir until the sugar is dissolved.
Add remaining ingredients. Pour the mixture into a plastic bucket with a lid and let it ferment for 24 hours.
Strain the beer afterwards and pour the filtrate into sterilized bottles.
Make the bottles full.
Place 2-3 of raisins in each bottle and tighten the plugs down loosely.
Let the beer a day or two at room temperature until yeast do the job...in the refrigerator stored.
