kan ge dig ett par gamla recept på ginger ale:

1819

1 gallon water
1 ounce gingerroot
1 pound sugar
2 ounces lemon juice
yeast
isinglass

boil it near an hour take off the scum, then run it through a hair sieve into a tub. When cool (låt svalna övernatt om du vill, i gamla recept så kyler man aldrig fort hursomhelst) add yeast. Keep it in a temperate situation two days, during which it may be stirred six or eight times with a spoon. In a fortnight add half a pint of fining ( isinglass picked and steeped in beer). Bottle it, cork it well and in summer it will be ripe and ready to drink in a fortnight.

C.J.J. Berry´s Ginger Beer 1963

1 ounce root ginger
1/2 ounce cream of tartar
1 pound of white sugar
1 lemon
1 gallon water
yeast and nutrient

The ginger should be crushed and then placed in a bowl with the sugar, cream of tartar and lemon peel ( no white pitch). Bring the water to the boil and pour it over the ingredients. Stir well to dissolve the sugar, then allow to cool to 70 degrees F before adding the lemon juice, yeast and nutrient. Cover closely and leave in a warm room for 48 hours, then stir, strain into screw-stopper flagons and store in a cool place. The beer is ready to drink in three to four days.

Annars kan du ju köra malt bara å skippa humlen och köra ingefäran istället

Kanske var till någon nytta iallafall.

Tänkte testa recept nummer 2.
Men hur fort jäser det ut? Eller ska man jässtoppa?
Hur funkar det med priming på flaska?

1819

1 gallon water
1 ounce gingerroot
1 pound sugar
2 ounces lemon juice
yeast
isinglass

boil it near an hour take off the scum, then run it through a hair sieve into a tub. When cool (låt svalna övernatt om du vill, i gamla recept så kyler man aldrig fort hursomhelst) add yeast. Keep it in a temperate situation two days, during which it may be stirred six or eight times with a spoon. In a fortnight add half a pint of fining ( isinglass picked and steeped in beer). Bottle it, cork it well and in summer it will be ripe and ready to drink in a fortnight.

C.J.J. Berry´s Ginger Beer 1963

1 ounce root ginger
1/2 ounce cream of tartar
1 pound of white sugar
1 lemon
1 gallon water
yeast and nutrient

The ginger should be crushed and then placed in a bowl with the sugar, cream of tartar and lemon peel ( no white pitch). Bring the water to the boil and pour it over the ingredients. Stir well to dissolve the sugar, then allow to cool to 70 degrees F before adding the lemon juice, yeast and nutrient. Cover closely and leave in a warm room for 48 hours, then stir, strain into screw-stopper flagons and store in a cool place. The beer is ready to drink in three to four days.

Annars kan du ju köra malt bara å skippa humlen och köra ingefäran istället

Kanske var till någon nytta iallafall.