I am making a 5 gallon batch of ginger ale for my keg. I have not found many recipes written for that purpose on the interweb, so I thought I would share my idea for feedback if any others have tried something like this.
I am not using yeast this time, though I may morph it into ginger beer in the future. I have a food processor in mind for the ginger and juicer for the lemons.
Recipe:
15 lemons juiced via juicer
3# ginger chopped via food processor
3# cane sugar
4 tbsp cream of tartar
5 gallons water
Procedure:
Heat water in kettle to 170F
Add sugar, mix well
Add ginger pieces
Add cream of tartar
Stir, cover, steep 1 hour
Chill to 70s
Add lemon juice, stir
Siphon to keg, seal, refrigerate
Set to 30 psi for 3 days, skake
Set to 20 psi for serving
And... Enjoy!
Thank you for your suggestions.
I am not using yeast this time, though I may morph it into ginger beer in the future. I have a food processor in mind for the ginger and juicer for the lemons.
Recipe:
15 lemons juiced via juicer
3# ginger chopped via food processor
3# cane sugar
4 tbsp cream of tartar
5 gallons water
Procedure:
Heat water in kettle to 170F
Add sugar, mix well
Add ginger pieces
Add cream of tartar
Stir, cover, steep 1 hour
Chill to 70s
Add lemon juice, stir
Siphon to keg, seal, refrigerate
Set to 30 psi for 3 days, skake
Set to 20 psi for serving
And... Enjoy!
Thank you for your suggestions.