Skip to content

Instantly share code, notes, and snippets.

@Buntix

Buntix/ging0313.yml

Last active December 15, 2015 15:29
Download ZIP

Revisions

  1. Buntix revised this gist Mar 31, 2013. 1 changed file with 7 additions and 3 deletions.
    10 changes: 7 additions & 3 deletions ging0313.yml
    View file
    Original file line number Diff line number Diff line change
    @@ -1,6 +1,6 @@
    ingredients:
    ginger:
    quantity: about 8 inches of the root (at least)
    quantity: about 8 inches of the root
    condition: raw and peeled
    raisins:
    quantity: small handfull
    @@ -14,7 +14,7 @@ ingredients:
    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
    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:
    @@ -29,4 +29,8 @@ procedure:
    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.
    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.
  2. Buntix created this gist Mar 31, 2013.
    32 changes: 32 additions & 0 deletions ging0313.yml
    View file
    Original file line number Diff line number Diff line change
    @@ -0,0 +1,32 @@
    ingredients:
    ginger:
    quantity: about 8 inches of the root (at least)
    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.