Ginger Beer Or Ale
Description
This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Ginger Beer Or Ale
Ginger Beer Or Ale. a
Ginger (Jamaica, bruised) ..... | 5 ounces. |
Lemons (sliced)................ | 10 in number. |
Cream Tartar. . .......................................... | 4 ounces. |
Sugar (granulated)............. | 5 pounds. |
Water (boiling)................ | 5 gallons. |
150 Monograph on
Mix and place in a covered vessel until cool, stirring occasionally; when lukewarm add ten (10) fluidounces of Yeast, and keep in a warm place; after fermenting one day, strain through flannel, let stand a short time, take off scum and bottle.
Ginger Beer Or Ale b
Ginger (Jamaica, bruised) ................... | 1 ounce. |
Lemons (sliced)................ | 1 in number. |
Sugar (granulated)............. | 1 1/2 pounds. |
Cream Tartar................. | 3 ounces. |
Water (boiling)................ | 1 1/2 gallons. |
Yeast ..................................................................... | 1 fl. ounce. |
Mix and proceed as directed under Ginger Beer or Ale a.
Root Beer Or Ale
Fluid Extract Sarsaparilla (American) ....................... | 10 fl. drains. |
Fluid Extract Pipsissaway ................... | 10 fl. drams. |
Fluid Extract Wintergreen...... | 4 fl. drams. |
Fluid Extract Licorice..................... | 4 fl. drams. |
Oil Wintergreen ........................................ | 48 minims. |
Oil Sassafras................... | 24 minims. |
Oil Cloves.................... | 12 minims. |
Mix and add nine (9) gallons of Water, one (1) gallon of Refined Molasses, and lastly one (1) quart of Yeast, proceeding as directed under Ginger Beer or Ale a.
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