alcoholic ginger beer

make some alcohol from sugar water and yeast and add it to ginger beer.

that might work.

Hi. This is from Don's site from 96 - he used to moderate this site - anyone know where he's at these days?

Julie

From: snipped-for-privacy@inch.com (Cowan) Newsgroups: rec.crafts.brewing,rec.crafts.winemaking Subject: Ginger Beer Date: Thu, 01 Aug 1996 10:54:54 -0500

Cindy Renfrow has published a fantastic book with recipes (mead) from as early as the 1600s

Does anybody have experience with a similar recipe?

Which yeast should I use? I plan to bottle it, and I want it to be effervescent.

Should I use a yeast nutrient?

From: snipped-for-privacy@walrus.com (E.Shedd) Newsgroups: rec.crafts.brewing,rec.crafts.winemaking Subject: Re: Ginger Beer Date: Thu, 08 Aug 1996 00:32:29 GMT

Ginger Beer recipe in a cookbook "Traditional Irish Recipes" collected by George L. Thomson:

Place the bruised ginger in a bowl, adding the sugar, cream of tartar, and lemon rind and juice. Pour on a gallon of boiling water and stir thoroughly with a wooden spoon. When lukewarm, mix the yeast in a little water with a teaspoon of sugar, and when it begins to froth, stir in with the rest. Leave for one day, after which it can be filled into screw top bottles.

The book notes that the British Imperial system measures 1 quart as 40 fluid oz -- equivalent to 1 1/4 U.S. quarts. Following this logic, I used 5 quarts of water (for 1 gallon). Standard spoon sizes are slightly smaller in the American system and therefore all spoon measures should be taken generously in the U.S. & Canada.

Other personal notes: I used bread yeast (didn't know any better back then) Use yeast suitable for soda or champagne. The next time that I try this I will substitute the lemon with a lime. It was too lemony. A common Jamaica beverage is a Shandy Gaff (sp?) -- pour 1/2 glass beer (homebrew would be best!) into a glass; fill remainder with ginger beer. "Relax. No problem, mon."