Bringing back nannas old ginger beer.
Posted 09 January 2017 - 11:23 AM
Unfortunately nana never wrote down her recipes so im just going on the ingredients and im unsure howmuch..
White sugar ..
Now im not gonna use her old method of using the yeast in tge ginger skin to ferment im gonna use packet yeast.... do u think a packet off the top of a tin would work well enough or should i use something different?
Allso thinking i might do a lemonaide aswell.... just to keep the refreshing summertime drinks flowing..
Thanks for any advice on either of these
Posted 09 January 2017 - 11:33 AM
The search function is your friend Cmk - there are plenty of thread around discussing this exact topic. I won't link to a specific one because there are so many that appear in the search results, take your pick and have a read.
Posted 10 January 2017 - 11:27 AM