moved real ale to garage to clear
strained cider and added sugar and lemon
then made up another kit
Woodforde Admirals reserve
again easy job didn't even have to add sugar to this one
Then cooked up a batch of Fiery Ginger Beer
1kg of fresh ginger
5tsp dried ginger
1tsp cream of tartar
2 lemon
2 lime
3.5 ltr boiling water
all in a pot and simmer for 30 minutes
then into a fermenting bin and top up with cold water to 5 gallons
add yeast nutrient and pitch yeast I used a champayne yeast
ps Must wait till liquid is between 20 and 25 degrees C or yeast will die
hydrometer reading of 1049
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