Recipe for 5 gallons / 23 litres:
1-2 kg Ginger – Peeled and grated. Use a spoon to peel. Thanks Jamie Oliver.
3kg Sugar – 1kg White granulated 1kg Brown 1kg Demerara
Juice of 2 lemons and 2 limes
Yeast
1-2 kg Ginger – Peeled and grated. Use a spoon to peel. Thanks Jamie Oliver.
3kg Sugar – 1kg White granulated 1kg Brown 1kg Demerara
Juice of 2 lemons and 2 limes
Yeast
Method
Dissolve sugar in water then bring to the boil.
Add ginger with lemon and lime juice then simmer for 15mins.
Add to fermentation vessel and top up with water.
Allow to cool then take gravity reading with hydrometer.
Pitch yeast. Usually one sachet or one tsp per 5 gals.
Allow to ferment. 1-3 weeks temperature depending.
When signs of fermentation have finished or gravity reading is stable rack the beer off of the ginger.
Dissolve 130g of white sugar in some of the beer then add back in and stir.
Bottle or keg the brew.
1-2 weeks later stick in the fridge then enjoy!