that once I got posting privs that I would subject everyone to my booze brewing. This time it’s 5 gallons of ginger beer. I might do this more often than mead since I don’t have to drop $100+ on ginger unlike honey. It’s supposed to finish at 3.5% ABV, but since I forgot to take a hydrometer reading I’ll have to guess.
- 5 lbs ginger root (finely chopped)
- juice of 4 lemons and zest of two
- 20 cups (8lbs) sugar
- pinch of cream of tartar
- champagne yeast
I’m looking forward to cold spicy ginger beer this summer. Apologies for the blurry photos.
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5 pounds of processed ginger
