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.
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