Tag: beer

Ginger Beer

450g (1lb) Sugar
4.5lt (8 pints) Water
1 Lemon
40g (1½oz) Root Ginger
25g (1 oz) Cream of Tartar
25g (1 oz) Brewers or Wine Yeast

Bruise the ginger (wrap in a clean cloth – hit with hammer) to release flavour.
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the ginger, lemon rind and cream of tartar into a bucket or large bowl.
Pour over the boiling water, add the lemon juice and stir well.
Allow to cool to about 21°C (70°F), remove a little of the liquid and mix with the yeast, stir the yeast mixture into the liquid.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave in a warm place 21°C (70°F) for 24 hours.
Strain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment).
Pour the ginger beer into strong bottles and cork.
Secure the corks with wire, leaving a little play (for possible expansion)
Store the bottle in a cool dark place.
If the corks begin to rise, release the wire slightly and re-secure.
The beer should be ready to drink after 2 – 3 days.

Nettle Beer

 

6 ltr water
A small carrier bag of nettle tops, washed

Juice of 1 lemon, strained

Juice of 1 orange, strained 

750g caster sugar

30g cream of tartar

5g yeast

1. Bring the water to the boil in a large pan.

2. Add nettles, stir, then remove the pan from the heat and leave to infuse for at least an hour until it is at blood temperature. 

3. Carefully – you might want to enlist a helper at this point – strain the nettle liquid through a colander lined with a large piece of unbleached muslin into a large brewing bucket or pan. Once the liquid has filtered through, squeeze the muslin to get the maximum amount of liquid into the bucket.

4. Gradually add the sugar, stirring constantly to ensure it is thoroughly dissolved, then add the cream of tartar, and lemon and orange juice.

5. Finally, once the mixture is tepid, stir in the yeast. Cover and leave for 2-3 days in a warm place, until it’s obviously fermenting.

6. Remove any scum which has risen to the top in fermentation and siphon the beer into sterilised bottles and seal with corks.

7. Leave for at least a couple more days or up to a month before drinking.