2010APR14
* 3oz ginger root
* juice from one lime
* 1 teaspoon Cream of Tartar
* 2 dashes of cayenne pepper
* 1 1/2 cup turbinado sugar
* 4 quarts water
~40min:
Combined ingredients and 1 quart water. Brought to boil and simmered.
0min:
Added 3 quart water.
Activated 1/2 teaspoon Red Star Champagne Yeast in 1/2cup ~100*F water.
Pitched yeast.
8 16oz. bottles
2010JAN14
* 3 teaspons Sarsparilla extract
* 1 cup cane sugar (~half turbinado “raw”, ~half white)
* 2 quarts water
Combined sugars and extract with 1 quart of warm tap water. Stirred to dissolve, added 1 quart of cool tap water.
Activated 1/4 teaspoon Red Star Champagne Yeast in 1/4cup ~100F water.
Pitched yeast.
4 16oz. bottles
2010JAN14
* 1 3/4oz ginger root
* juice from 1/2 a lime
* 1/2 teaspoon Cream of Tartar
* dash of cayenne pepper
* 1 cup cane sugar (~half turbinado “raw”, ~half white)
* 2 quarts water
~40min:
Combined ingredients and 1 quart water. Brought to boil and simmered.
0min:
Added 1 quart water.
Activated 1/4 teaspoon Red Star Champagne Yeast in 1/4cup ~100F water.
Pitched yeast.
4 16oz. bottles
2010JAN16
Maybe a bit too sweet, but better than last time. Nice ginger flavor with a capsicum finish.