So, as is my habit when autumn is upon us, I have been upholding a fine family tradition and getting the moonshine going.
Home brewed ginger beer is delightful - am supplier for us and mumndad
Making a ginger beer plant is the first step in the process. Once the plant is going the liquid is used to brew the beer, which is very mildly alcoholic.
1/2 oz dried yeast
1/2 pint water
Put the yeast in a jar, add the water, two teaspoons sugar and two teaspoons ground ginger and give a good mix.
Cover the jar.
Each day for 7 days add 1 teaspoon sugar and 1 teaspoon ground ginger.
|Ginger beer plant: and yes, my kitchen windows are that dirty|
As home brewing experiments go, I suspect this may well be my most horrific so far. Nevertheless, I found the recipe in a little traditional English brewing book, and in the interest of using produce from the garden, I am diving in, so to speak.
Apparently it will taste wonderful with fish. Hmm.
So I took 450g parsley from the garden and boiled it, which made the house smell like wet wool socks and parsley sauce, yummy, kindof.
I added some champagne yeast and some sultanas, and this was the spectacular result...
|Parsley wine in the fermenting bin|
Twenty four hours later, its fizzing and bubbling, the sultanas have risen to the top, and the house smells herby and fermenty. Am feeling faintly more confident about it than I was yesterday. Faintly.
|Parsley wine: Day 2 - Sultanas floating on the top|