(a) A strong ginger beer is made by boiling with every gallon of water, 2 lb. loaf sugar, and 1 oz. bruised ginger, 1 oz. cream of tartar, and one small lemon, sliced. To the cooled mixture some yeast is added, and the whole is set aside for fermentation. When the tumultuous fermentation is over, the liquid is bottled. Ginger beer thus made is, when properly fermented, of considerable alcoholic strength, equal at least to the strongest Scotch ale.
(b) Keeps for many months. Take white sugar, 20 lb.; lime juice, 18 (fluid) oz.; honey, 1 lb.; bruised ginger, 22 oz.; water, 18 gal. Of course the quantities can be modified. Boil the ginger in 3 gal. water for ½ hour, the sugar, the lime juice, and the honey with the remainder of the water, and strain through a cloth. When cold, add the white of one egg and ½ oz. (fluid) essence of lemon. After standing four days, bottle.
(c) Boil a sliced lemon with 1 oz. ground ginger in ½ pint water for ½ hour; stand to settle, and pour off clear part into a vessel containing 5 qt. cold water; add 1 lb. lump sugar and 1 oz. cream of tartar; ferment with 2 oz. German or other yeast spread on toast or plain bread; stand to ferment in warm place; cover from dust; bottle soon as fermented; drink in three days.
(d) White sugar, 1 lb.; cream of tartar and ginger, each 1 oz.; honey, 2 oz.; lemons, 2; water, 2 gal.; tartaric acid, 40 gr.; white of an egg. Bruise the ginger, and let the water boil for 10 minutes; pour it on the cream of tartar, sugar, and lemons. Let it stand till cold, then add white of an egg and a tablespoonful of yeast; let it work 6 hours, then add tartaric acid and bottle directly.
(e) Put into a 30 gallon brew 2 lb. of good fresh brewer’s yeast, and stir it up well. Now allow it to ferment, taking care that there shall be a gradual rise in temperature during fermentation. Skim the yeast off carefully until the beer is ready for bottling (which will not be under 24 hours), then add your eggs, and bottle quickly. After bottling lay the bottles down, as they will mature better than if standing up. The eggs have no effect on the strength of the beer. The barm should not be skimmed off too often; it is necessary to allow a good head to form before skimming. About three times should be sufficient. 70° F. is too high a temperature to commence a fermentation; better commence at 63° or 64° F. Beat up the eggs with a birch rod, mixing well with 2 or 3 pints of beer; add it to the beer after the fermentation is finished, then well mix the whole together and bottle. If the fermentation has been conducted properly, it will not be necessary to rack into a clean cask before fining and bottling. Use sufficient yeast (2 lb.), avoid skimming too often, and do not have the liquor too hot.
Ginger Champagne.—This refreshing and agreeable beverage is, according to a French recipe, made as follows:—Take 60 gal. water; add 40 lb. ginger cut in small pieces, and gently boil for ½ hour, carefully removing any froth that may arise. Cool the liquor as quickly as possible, and when at a blood-heat (100° F.) add 9 lb. raisins chopped fine, and the juice of 6 doz. oranges and 6 doz. lemons. Allow the liquid to ferment, and after standing a month it may be bottled in the usual manner. If desired, the ginger may be omitted, and the number of oranges increased to 18 doz.
Lemonade.—(a) A difference of opinion exists as to whether this syrup is best by simmering over a slow fire, or by merely pouring boiling water on the ingredients; but this is greatly influenced by the quality of the water used. The quantity of sugar and citric acid used to a gallon of syrup is also subject to variation, as some like it more acidulated than others. The usual proportions are 27 lb. loaf sugar and 12 oz. citric acid, previously dissolved, to 3 gal. water. Simmer over a slow fire for 5 minutes; carefully skim it and strain through a felt bag while hot; when cooled down to the warmth of new milk, add about ½ oz. oil of lemon. A slight head is considered an improvement, to produce which add about ½ oz. of the French gum extract to 1 gal. syrup; 1 oz. of syrup is to be put into the bottle, and the aerated water bottled on it at a pressure of 90 to 100 lb.
(b) Rinse out with boiling water an earthen glazed vessel, to warm it; put into it about 27 lb. loaf sugar and 12 oz. citric acid, previously dissolved in a small quantity of boiling water; stir occasionally, and when properly dissolved, strain it through a felt bag. Drop oil of lemon on some large lumps of sugar till they have taken up ½ oz.; when the mixture has cooled down to the warmth of new milk, drop in the lumps of sugar, and see that they are dissolved before proceeding to use it. Tartaric acid may be used in place of citric acid, but it is not so good. Use 1 oz. to each bottle, and bottle as for (a).
As lemonade syrup forms the basis for so many of the saccharine drinks, it may be as well to state that some makers prefer to use less water, as well as to vary the proportions of citric acid and sugar; it is also considered an improvement to add a drop or two of otto of roses to each gallon of syrup; this, without adding at all to the quality of the drink, throws off a pleasant aroma on the opening of a bottle. Caramel is used for a strong colour.
Nectar.—This is lemonade syrup, flavoured with the essence of pineapple.