Brewing

Brewing

• How to make honey mead
• How to make Mead - Viking Blood - Cherry Mead
• Making Pear Cider / Perry …easy, fool-proof and tasty!

Gravity

original gravity (OG) is a measure of the fermentable and un-fermentable sugars in the wort before fermentation

Ginger Beer

Ingredients

• ginger root
• sugar
• yeast (S-04, US-05, EC-1118 wine yeast, baking yeast, Champagne yeast, wild yeast / ginger bug)
• yeast nutrient (optional?)
• lemon / lime

Recipes

• https://seedtopantryschool.com/how-to-brew-alcoholic-ginger-beer/
• https://www.jeffreymorgenthaler.com/how-to-make-your-own-ginger-beer/
  • https://www.jeffreymorgenthaler.com/how-to-build-your-own-carbonation-rig/
• https://www.myfermentation.com/non-alcoholic/ginger-beer-recipe-zmrz19wzwoo
• http://thehowzone.com/how/making_ginger_beer/2

Supplies Needed

• Sterilising powder or bleach
• funnel
• carboy
• gas chamber / lock

Seed to pantry Recipe

Recipe: https://seedtopantryschool.com/how-to-brew-alcoholic-ginger-beer/

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• 2½ lb ginger root (less if you’d like less of a “bite”
• 12 c water
• 1½ c packed brown sugar
• 1 c lemon juice (preferably freshly squeezed)
• 1 package champagne yeast (EC-1118)

you’ll wind up with a ginger beer that is about 3% – 4% ABV

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Sanitize all your equipment–anything that will touch the ginger beer. The easy way is give everything a 20 minute soak in a solution of water and chlorine bleach (1 tablespoon bleach per 1 gallon of water). After the soak, be sure to thoroughly wash and rinse everything; you don’t want any traces of bleach killing off your yeast! Be sure to allow everything to air dry–you just killed off any germs, why risk putting them back with a slightly dirty towel?

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1. Sanitize equipment
2. Chop / Blend Ginger w/ 1 cup of water
3. Bring (remaining) 11 cups to (almost) boil. Add brown sugar until dissolved.
4. Add lemon juice and ginger root pulp, let cool for 1 hour
5. Bring 1 cup of the ginger/sugar liquid to ~105F, stir in yeast
6. Add yest to fermentation jar and cap it. Let sit for 3-7 days (until bubbles have slowed down & sediment has settled)
7. Pour brew into pot through strainer / cheese cloth, rinse jar, pour back into jar, fill any remaining space with more water (1” below cork)
8. Sit in secondary fermenter for 2 weeks
9. 1 cup of water, ¼ cup brown sugar in mason jar, mix until dissolved, let cool until room temperature, stir into ginger beer
10. siphon liquid into bottles, set them aside at room temperature. Fill one plastic bottle with ginger beer, give it a sqeeze every day, when it’s become rock-hard from preasure bottles should be moved to refrigerator.
11. (if possible) allow ginger beer to sit for at least 1 month for flavors to fully develop (keeps in fridge fro up to 1 year)

Cider

Apfelwein (German Hard Cider)

• https://www.homebrewtalk.com/forum/threads/edworts-apfelwein.33986/

Whiskey Ginger

Ginger Syrup

https://www.epicurious.com/recipes/food/views/homemade-ginger-ale-358033

• 1 1/2 cups chopped peeled ginger (7 ounces)
• 2 cups water
• 3/4 cup sugar
• About 1 quart chilled seltzer or club soda
• About 3 tablespoons fresh lime juice

Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.

Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.

Mead

Local Sources

Pure Native Honey

• Lanzoni’s Greenhouses & Farmstand
• 36 Robinson Rd, Acushnet MA
• (508) 763-8088