OK,
I've had a bash at 'Lazy Ginger Beer' (my own recipe).
85g of fresh ginger, slice it up and drop it in a demijohn add 1Kg of sugar and 2L water and mix until sugar dissolves.
Make a must using the juice of 1 satsuma, 2 tablespoons of sugar and warm water.
After 10 minutes pour frothy must into demijohn and top up with water.
Bung the airlock in and wait.
That's where I'm up to. So far the mixture is bubbling so fermentation is happening.
I've had a bash at 'Lazy Ginger Beer' (my own recipe).
85g of fresh ginger, slice it up and drop it in a demijohn add 1Kg of sugar and 2L water and mix until sugar dissolves.
Make a must using the juice of 1 satsuma, 2 tablespoons of sugar and warm water.
After 10 minutes pour frothy must into demijohn and top up with water.
Bung the airlock in and wait.
That's where I'm up to. So far the mixture is bubbling so fermentation is happening.
