So, I found this nifty 17th century recipe for a ginger 'beer'…..
Recipe:
10 lbs sugar
9 oz lemon juice
1/2 lb honey
11 oz bruised ginger root
9 gal water
3 pts yeast
Boil the ginger half an hour in a gallon and a half of water, then add the rest of the water and other ingredients, strain it when cold, add the white of one egg beaten, and a half an ounce of essence of lemon. Let it stand 4 days, bottle it and it will keep a good many months.
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OK, that was the original recipe. I cut it down to a 1-gallon batch (divided everything by 9), and used bread yeast. I'll post my exact amounts in the next blog, and how it turned out…..
Vicky Rowe has been active as a promoter and supporter of the mead industry since the mid-90's with Gotmead.com, and is totally serious about seeing the mead industry take its rightful place as a popular craft beverage on the world recreational drinking stage.
She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
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