Brr! Just a short one today, folks, as my fingers are too cold to type for more than a couple of minutes. [Even now, I find I’ve inadvertently struck a “wrong” key!]
The Chilean volcano continues to get up noses. Literally, in some cases! Still, it did add to our moonglow the other night…
But it’s difficult to adjust camera settings in the dark. And cold. And on sloping ground. What an excuse-fest!
I have another small amusement for you. Not too difficult this time!
My first is in P. Like swimming!
My whole sounds like a recent figure of speech.
Answers in the comments, please.
And now, for all the thirsty masochists…ginger beer.
For this, one must begin with a “live” plant. Like this:
In a screw-top jar big enough to hold more than 600ml/1 pint combine the following:
juice of 2 lemons
1 tsp lemon pulp
2 tsp ground ginger
600 ml cold water
Leave this in the jar (lid screwed closed) for 2 or 3 days (longer if in cold weather)
When fermentation begins, that is, when it starts to move, begin feeding it. Give it a name, if you like! Every day, for one week, add 2tsp ground ginger and 4tsp sugar.
It will bubble and swirl and keep you entertained.
After a week of feeding this “thing” you can make and bottle the ginger beer. (I’m digging into the dim recesses of memory now, so it might be a good idea to seek out other recipes for comparison!)
But as I recall … add 1200ml(2 pints) boiling water to 1kg of sugar and stir to dissolve. Add juice of one lemon to the plant and strain through muslin into the sugar-water. Squeeze cloth dry and add 8.4 litres (14 pints) cold water and bottle in clean air-tight bottles. Keep for 3 days before opening.
Your muslin strainer will have a rather unpleasant lump of sludge after you’ve squeezed all that ginger-y goodness through it. Scrape half of it back into your (washed) screw top jar, add 600ml cold water and commence to feed as before.
Now, it goes without saying (or should!) that all equipment must be super-clean. Sterilise the bottles. And, whatever you do DO NOT, EVER, LEAVE THE BOTTLED BREW IN A HOT PLACE! If you do, be prepared for a visit from the bomb squad…
One hot day, The Man requested some ginger beer to take to work, ” because the other chaps asked where I’d got my refreshing brew.” So I put a dozen bottles in a box and gave strict instructions that it be put in the fridge at work. sigh…
What do they say about men and instructions? The box was left in the workshop, a big ol’ galvanised steel barn of a building with no air-con and a thermometer close to bursting its tube. Man! 12 exploding bottles of ginger beer covers a big area.Noisily. And messily.
About the bottle caps – I used a small device that fitted over the crown cap and was struck with a mallet to seal the cap. A bit scary since whacking it too hard might shatter the bottle and not sealing it properly would mean an air leak and wasted brew. But it is possible to buy a capping device that’s operated by a lever-thingy, which, so I’m told, exerts just enough pressure to seal the cap, but not so much force as to crack a bottle. Hmmm
I got the ginger beer bug, along with the home-made bread craze, from my neighbour. She learned, the hard way, that at the height of a Queensland summer, protective clothing is advisable…