I was wondering what to do with a
young boy on a very rainy Saturday, when it suddenly occurred to me that we had
not yet made our summer quota of Ginger Beer.
We dashed out to the local shops
under the cover of an umbrella and then scrambled back home with lemons, too
much root ginger and a bag of sugar. I already had yeast and cream of tartar
from in my wine making equipment.
The next step was to clean the
bottles, this kept my son busy while I sliced and squeezed the lemons. I also
let him smash the root ginger up with the pestle and mortar.
The rest was boiling water and
yeast preparation. Once bottled, we left the mixture for
one night, and then we skimmed off the solids with a sieve and bottled it.
The next day we had lovely fizzy
Ginger Beer with our tea plus enough to last us for a few weeks more.
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