"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza." - Dave Barry
Scaled down to 15 litres
Actual: 210g ginger (grated this time), zest & juice & the rest of 3 lemons. Full pack yeast, rehydrated as per usual.
OG 1058 start on Sat 24 July 2010
SG 1030 on Sun 01 August 2010 – don’t dare bottle! Intend to rack into keg for bottling, since I want to use the other FV for the TEA.
FG 1014 on Thu 05 August 2010, bottled. Rather dry – possibly better to bottle a little earlier for carbonation & sweetness.
Based on Canadian Dave’s recipe.
Original recipe:
5 gallons water
1-1 1/2 lbs. ginger root, coarsley chopped = 450-680g
17 cups sugar = (1 cup = 227g) = 3859g
4 lemons, sliced
3/4 tsp. cream of tartar
1 packet champagne yeast
Scaled down to 2 gallons
2 gallons water
180-272g Ginger Root
1540g sugar
1.5 Lemons
1/3 tsp Cream of Tartar
1/2 pack champagne yeast
Actual: 210g ginger, zest & juice & the rest of 2 lemons. Full pack champagne yeast, rehydrated as per usual.
OG 1058 start on Sat 05 June 2010
SG 1046 on Wed 09 June 2010
SG 1032 on Sun 13 June 2010
SG 1026 on Tue 15 June 2010 (4.3% ABV)
Bottled Tue 15 June 2010 @ 4.3%
Finished in the bottle 31 Jul 2010 @ 1010 = 6.4%
Very nice for a summer’s evening. Makes a good mixer for Pimm’s – though don’t try to walk afterwards!
