This is a great recipe for a large group of people when you don't want to wait a long time for fermentation. Just a couple of hours is all and it is ready to go, a great favourite of mine.
RECIPE
3C sugar, 12 raisins, 1 level dessertspoon ginger, juice of 3 lemons, 1T dried yeast, 1/2t cream of tartar
Place in a large container the sugar and lemon juice, tie in a cloth the ginger and raisins, pour on four pints of boiling water, stir well, add eight pints of cold water, add 1 tablespoon of dried yeast and half a teaspoon of cream of tarter, stir all together and stand one or two hours, bottle and keep in fridge, does not need airtight tops, makes 3-4 flagons
1 pint = 600 mls
RECIPE
3C sugar, 12 raisins, 1 level dessertspoon ginger, juice of 3 lemons, 1T dried yeast, 1/2t cream of tartar
Place in a large container the sugar and lemon juice, tie in a cloth the ginger and raisins, pour on four pints of boiling water, stir well, add eight pints of cold water, add 1 tablespoon of dried yeast and half a teaspoon of cream of tarter, stir all together and stand one or two hours, bottle and keep in fridge, does not need airtight tops, makes 3-4 flagons
1 pint = 600 mls
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