IN THE KITCHEN 27TH JULY 2011 ( ROOTS-SMIFF )

[GARYSMIFF]

Following on from my last Ginger Beer moment:
viewtopic.php?f=24&t=42783

I have made some small changes and here we go I will post 2 pictures soon

1.5kg Ginger root grated in the Monilex
1 tsp Ground Ginger
3 Large Lemons sliced
5 Limes sliced
40gms crushed Corriander seed
800gms barbadian light brown sugar disolved in 750ml boiling water

Boiled Ginger lemons and limes and corriander with 3ltrs water for 1 hour
cool to 70º then add 300gms Torry Wheat and let it steep for 1/2 hour
then make up to 15 ltrs

add Liquid Ridleys yeast

place in my cooled incubator 19.5º

Will drop this in 24hrs for some extra air and remove the chunks/Torry wheat lemons,limes,seed .......etc
will add extra sugar sweetness (as required) once its fermented out.