This makes a superb thirst quencher with low alcohol.
It comes from "First Steps in Winemaking" by CJJ Berry , p.104 (there is an alternate method in there too).
IT DOES MAKE HIGH PRESSURE IN BOTTLES - Plastic bottles are therefore recommended.
Otherwise use champagne bottles, and/or have loose fitting corks which will blow out before the bottles burst, just in case.
Get this right and it's truly lovely, for kids as well, but seriously don't risk bottle bombs.
Grow a ginger plant :
* Put a tsp of dried yeast into a large clean jam jar, add ~1/2 pint of cool water
* Add 2 tsp sugar & 2 tsp ground ginger powder to start it off, put lid on loosely
* Each day for 7-10 days add another tsp of sugar and a tsp of ground ginger ( I do 8 days)
Strain it into a large bowl through muslin or very fine sieve. (keep the sediment aside)
Add juice of 2 lemons, 1lb of white sugar, 1 pint of boiling water, stir to dissolve sugar.
Make up to 1 gallon with cold water.
Bottle it! Leave some air space in the bottles for pressure to build safely.
Start again by putting half of the sediment back in the jam jar, with 1/2 pint of water and feed it like before.
You could start another jar with the other half :) I find 2 jars is perfect.
Drink after 7-14 days in bottles. It should be nicely fizzy, and nicely sweet .... :)
OK and now my advice from my experience with it :
*Best to let pressure out of the bottles once or twice during the ferment around day 5 and day 10.
*Store bottles upright somewhere easy to clean
*Don't use brown sugar, don't put anything like cinnamon in the bottles either, but the jar stage can be tweaked.
*The first batch may be poor if the plant hasn't got properly going in time, but the second onwards should be lush
* when this goes wrong it tends to give a thick jelly result which doesn't fizz properly
* I've seen champagne corks forced out of the bottles on day 5 so be warned this is a bit of a liability, but it's soooo good
It comes from "First Steps in Winemaking" by CJJ Berry , p.104 (there is an alternate method in there too).
IT DOES MAKE HIGH PRESSURE IN BOTTLES - Plastic bottles are therefore recommended.
Otherwise use champagne bottles, and/or have loose fitting corks which will blow out before the bottles burst, just in case.
Get this right and it's truly lovely, for kids as well, but seriously don't risk bottle bombs.
Grow a ginger plant :
* Put a tsp of dried yeast into a large clean jam jar, add ~1/2 pint of cool water
* Add 2 tsp sugar & 2 tsp ground ginger powder to start it off, put lid on loosely
* Each day for 7-10 days add another tsp of sugar and a tsp of ground ginger ( I do 8 days)
Strain it into a large bowl through muslin or very fine sieve. (keep the sediment aside)
Add juice of 2 lemons, 1lb of white sugar, 1 pint of boiling water, stir to dissolve sugar.
Make up to 1 gallon with cold water.
Bottle it! Leave some air space in the bottles for pressure to build safely.
Start again by putting half of the sediment back in the jam jar, with 1/2 pint of water and feed it like before.
You could start another jar with the other half :) I find 2 jars is perfect.
Drink after 7-14 days in bottles. It should be nicely fizzy, and nicely sweet .... :)
OK and now my advice from my experience with it :
*Best to let pressure out of the bottles once or twice during the ferment around day 5 and day 10.
*Store bottles upright somewhere easy to clean
*Don't use brown sugar, don't put anything like cinnamon in the bottles either, but the jar stage can be tweaked.
*The first batch may be poor if the plant hasn't got properly going in time, but the second onwards should be lush
* when this goes wrong it tends to give a thick jelly result which doesn't fizz properly
* I've seen champagne corks forced out of the bottles on day 5 so be warned this is a bit of a liability, but it's soooo good
