INGREDIENTS

INSTRUCTIONS

Chop ginger (leave that skin on!) in discs and blend with hot water. Use
plenty  of water, then filter homogenized ginger through several  layers of
cheesecloth. Squeeze dry, then add more water and squeeze again.  Add water
to make about 2 gallons, heat, and dissolve in sugars.  Bring  to boil, add
citroid juices, and boil stirring frequently (to avoid  exces- sive sugar
carmelization) for about 30 minutes.  Pour  into  fermenter containing 2 +
gallons cold water carefully (to avoid hot stuff on  cold glass) and add
more water to make about 5  gallons.  Pitch.   Ferment. Bottle. Drink. If
adding  fruit, do so 5 minutes after you stop boil and  give  it  10
minutes  to  pastuerize a bit. Dump the whole bleeding  thing  into  the
fermenter, and strain off the fruit when passing into secondary (or just
fergit  the secondary and strain when bottling). I personally prefer  to
make  a  fruit extract (blend fruit and strain off juice)  and  add  the
juice  to the finished product. Remember to bottle  before  fermentation
stops, and be careful about the priming (1/2 to a maximum of 3/4 cup).
There  are a couple of considerations....this stuff is high octane  brew
(10% alcohol and up) and it is very similar to champagne (high gas pres-
sure)  so  I  would ask you to be very careful with  your  bottles  (use
_only_  champagne  bottles) or avoid the danger of explosion and  use  a
Cornelius  keg. Don't let this stuff ferment out completely so it has  a
bit  of residual sweetness to mask any slight off flavours...being  made of
sugar and ginger, it has no body to mask imperfections. Fruit is also a
nice  addition, either with the pre-fermented mass or  in  the  Dutch style
as a final addition a few hours (1 day tops) before bottling.
Recipe By     : Richard Ransom
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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