The top will look like this when it is ready.
Grate about six inches of ginger into 2 Q of water and bring to a boil for about fifteen minutes. Stir in 1 C of honey and 1 C white sugar.
Strain Out all the ginger
Add the juice from 2 lemons and 4 limes.
Add three more quarts of water and bottle in bail top bottles that can take pressure. Mine are stoneware.
Ferment for two weeks. Refrigerate after that.
2 comments:
How does it taste? Or is it still fermenting? I think I will have to try this. I specialize in making things other people are smart enough to just buy. Socks, soap, salsa, ketchup. My latest project is yogurt. My first batch was tasty, but runny. Have you made yogurt? Do you have any tips?
Mara
You may notice that your yogurt is thinner than typical store bought yogurt. Store bought yogurts typically use pectin and other thickeners, to make them seem creamier. And, your yogurt is not yet in its finished state. Rigorous stirring and then chilling will cause the bacteria in yogurt to stop consuming lactose and producing lactic acid. You must chill in the refrigerator overnight. Your refrigerated yogurt will be much thicker now.
I must say that ginger beer looks interesting. Gonna have to try it.
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