[Ravensfort] Ginger stuff

[Charley Atchley]

Crystallized ginger

Scrape and cut into 1/4 inch slices enough non-fibrous young Ginger root to
make 1 quart. Put the slices into a large non-aluminum pat and cover
generously with water. Bring slowly to the boil an simmer, covered until
tender (20 min). Add 1 cup sugar and stir until the mixture boils. Remove
from heat.
Cover and let stand overnight at room temperature.
Re-cook, simmering gently for about 15 min (after coming to the boil). Add 1
seeded sliced lemon and 1 cup light corn syrup. Uncover and simmer 15
minutes longer, stirring occasionally.
Remove from heat and let stand covered overnight.
Bring the mixture to the boil again and add 1 cup sugar and simmer for 30
min STIRRING CONSTANTLY (burns easily). Add 1 cup sugar, bring back to the
boil and remove from heat.
Cover and let stand overnight again.
In the fourth cooking, bring the mixture to a boil once more. When the syrup
drops heavily from the side of a spoon, and the ginger is translucent, pour
the mixture into sterile jars and seal. This yields about 5 cups.
If you want Candied ginger...drain the ginger after the last cooking.
Reserve the syrup for flavoring sauces and allow the slices to dry on a
sheet or better still a rack, overnight. When well dried, roll in granulated
sugar and store in tightly covered glass jars.
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Ginger Ale

1 gallon water
1 pound white sugar (either granulated or corn will do)
1/2 oz cream of tartar
1 oz grated ginger
1 lemon
your favorite ale yeast

Boil water, stir in sugar, cream of tartar, ginger, and zest of lemon
(yellow part of peel). Cool to pitching temperature (<75F), add juice of
lemon. Transfer the whole mess to a sanitized fermentation vessel, pitch
yeast, and cap with an airlock.

Bottle after 48 hours, using strong bottles (champagne or 2l soda pop
bottles work well). Let condition at room temperature for 2-3 days, then
refrigerate.

Helpful Hints:

You can use more ginger (up to 3-4 oz per gallon) to get spicier ginger ale.
The jury is still out on whether it is necessary to peel the ginger. I peel
it simply because it's easier to grate that way.
Don't second guess the fermentation time, and don't be worried if the air
lock is still perking after 48 hrs. If you let it go past 48 hrs, you will
probably end up with somewhat flat, not-very-sweet soda.
Please don't use regular beer bottles. Champagne bottles are much stronger.
2l PET bottles work very well because you can squeeze them to see how
carbonated they are, and relieve pressure if you're worried.
Make sure you store the ginger ale in the fridge. This will help minimize
any unwanted further fermentation.
Make in small quantities and drink soon. The refrigerating will *minimize*
fermentation, not stop it, so eventually you will run the risk of gushers or
grenades.

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Ginger Beer

6 oz Ginger, fresh; bruised
3 qt Water
5 lb. Loaf sugar
1/4 lb. Honey
1/2 c Lemon juice
17 qt Water
2 Drachms essence of lemon (about 2 tsp)
1 Egg
Put ginger and 3 quarts water into a very large kettle and boil for 30
minutes. Add sugar, honey, lemon juice and 17 quarts more water.
Strain through a cloth and when it is cold, add essence of lemon and egg.
Let stand for 3-4 days before bottling. Yield: 1 serving.


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Homemade ginger beer

1 oz Ginger, fresh; peeled & -crushed
1/3 c Lime juice
Lime peel; of 3 small
1/2 c Sugar
3 3/4 c Water, boiling
1/4 tsp. Yeast
1/4 c Water, lukewarm

Combine the crushed ginger, lime peel, juice and sugar in a jar or at least
one quart capacity. Pour in the boiling water. Cover loosely and let cool to
room temp. Dissolve the yeast in the lukewarm water and add. Seal the jar as
tightly as possible and let stand at room temp overnight. Chill, strain and
serve. Yield: 1 quart.


Athaulf Sweinbrothar
==:++:==:++:==:++:==:++:==:++:==:++:==:++:==:++:==
If you must choose between two evils, pick the one you've never tried
before.