This Latest Ginger Beer.

ging0313.yml

ingredients:
  ginger:
    quantity: about 8 inches of the root
    condition: raw and peeled
  raisins:
    quantity: small handfull
  "lemon juice":
    quantity: 2 lemons juiced + zest, or 100ml if from a bottle
  cloves:
    quantity: 4 (ish)
  "cayenne pepper":
    quantity: 1/2 tsp
  cinnamon:
    quantity: 1/2 tsp
  sugar:
    quantity: 250g
    notes: use a hydrometer to get to your preferred %age, 250g should be ~5% if the yeast can handle it: SG ~ 1.045
  "cream of tartar"
    quantity: 1/2 tsp
  water:
    quantity: 2.5 litres
  yeast:
    quantity: 1tsp (depending on type)

procedure:
  first:   peel the ginger and blend with the raisins, adding water as needed to make a smooth puree.
  second:  boil all of the things (only need to bring to the boil and then turn it off)
  third:   when cool enough (about 24C, or body temperature) add in the yeast, leave it overnight (~24 hours) with the lid on the pan.
  fourth:  filter through muslin into a demijohn, with a bubbler on top, leave for a week or so (till the SG hits 1.010 or so)
  fifth:   rack off into soda/pop bottles with about 1tsp of sugar added per a litre. Leave about 1inch of air in the top and squeeze it out before sealing.
  sixth:   leave the bottles till they are hard to the touch (i.e. similar to the pressure soft drinks are normally bought at), then stick them in the fridge to kill off and flocculate the yeast.
  seventh: drink.

notes:
  - If things don't ferment at any stage it's worth checking the PH
  - The yeast may be apathetic by the sixth stage, if the bottles aren't taut to the touch then add another pinch of yeast to each.