Ginger Ale recipes
Ginger Beer - 1819
- 1
gallon water
- 1 ounce ginger root, finely sliced
- 1 lbs sugar
- 2 ounces lemon juice or ~ 3 tbsp
- yeast
Mix all ingredients (minus yeast). Boil near an hour, skim, then strain and cool to 70F. Add yeast and allow to ferment for a few days. Fine and bottle after a month.
Ginger Beer - 1832
- 1 cup ginger root
- 1.5 pails of water
- 1 pint molasses
- 1 cup yeast
Mix up ingredients. If not drank within 24 hours, it must be bottled as soon as it works (not so sure about this part of the recipe...).
Ginger Beer - 1846
- 1.5 ounces ginger
- 1 ounce cream of tartar
- 2 sliced lemons
- 1 pound brown or white sugar
- 4 quarts water
- 1 cup yeast
Mix ginger, cream of tartar, sugar, lemons, and boiling water. It should be wrought in 24 hours with two gills of good yeast, and then bottled. It improves by keeping several weeks. If made with loaf instead of brown sugar, the appearance and flavour are still finer.
Ginger Beer - 1857
- 3 pints yeast
- 0.5 pounds honey
- 1 egg white
- 0.5 ounce lemon essence
- 10 pounds sugar
- 9 gallons water
- 9 ounces lemon juice
- 11 ounces ginger root
Boil the ginger half an hour in a gallon of water, then add the rest of the water and the other ingredients. Strain when cold, add the white of one egg beaten, and half an ounce essence of lemon. Let stand four days, then bottle it and it will keep good many months.
Ginger Beer - 1898
- 2 pounds white sugar
- 14 drachms lemon juice or cream of tartar
- 12.5 drachms honey
- 13 drachms ginger
- 2 gallons water
- white of one egg
- 24 minims essence of lemon
- yeast
Boil bruised ginger in two pints of water for half an hour, add sugar, lemon juice, honey, and the remaining water, then strain. When cold, add the white of an egg and lemon essence. Add yeast, let stand for 4 days and then bottle.
C.J.J. Berry's Ginger Beer - 1963
- 1 ounce ginger root
- 0.5 ounce cream of tartar
- 1 pound white sugar
- 1 lemon
- 1 gallon water
- yeast and nutrient
The ginger should be crushed and placed in a bowl with sugar, cream of tartar, and lemon peel (no pith). Bring water to a boil and pour over the ingredients. Stir well to dissolve the sugar, then cool to 70F before adding lemon juice, yeast, and nutrients. Cover and leave in a warm room for 48 hours, then stir, strain into screw-stop flagons and store in a cool place. Ready to drink in three to four days.
Bertrand Remi's Ginger Beer - 1976
- 1.5 ounces ginger
- 1 tbsp cream of tartar
- 12 ounces brown sugar
- 1 gallon water
- yeast and nutrient
Bring crushed ginger to a boil in water, add sugar and cream of tartar. Strain. When cool add yeast and nutrient. Ferment to completion.
Sanborn Brown's Ginger Beer - 1978
- 2 ounces ginger
- 3 pound can malt extract
- 6 cups white sugar
- 1/4 cup of rice
- 5 gallons water
- yeast and nutrient
Crush ginger and boil it and the rice in 1 gallon of water for one hour. Strain. Add malt extract and sugar and mix until dissolved. Cool to 70F. Pour into fermentation vessel and add yeast and nutrient. Allow to ferment until complete (three to six days), rack into bottles, prime with 1/2 tsp sugar (presumably per bottle) and cap. Ready to drink in two to three weeks.
- 1
gallon water- 1 ounce ginger root, finely sliced
- 1 lbs sugar
- 2 ounces lemon juice or ~ 3 tbsp
- yeast
Mix all ingredients (minus yeast). Boil near an hour, skim, then strain and cool to 70F. Add yeast and allow to ferment for a few days. Fine and bottle after a month.
Ginger Beer - 1832
- 1 cup ginger root
- 1.5 pails of water
- 1 pint molasses
- 1 cup yeast
Mix up ingredients. If not drank within 24 hours, it
must be bottled as soon as it works (not so sure about this part of the recipe...).Ginger Beer - 1846
- 1.5 ounces ginger
- 1 ounce cream of tartar
- 2 sliced lemons
- 1 pound brown or white sugar
- 4 quarts water
- 1 cup yeast
Mix ginger, cream of tartar, sugar, lemons, and boiling water. It should be wrought in 24 hours with two gills of good yeast, and then bottled. It improves by keeping several weeks. If made with loaf instead of brown sugar, the appearance and flavour are still finer.
Ginger Beer - 1857
- 3 pints yeast
- 0.5 pounds honey
- 1 egg white
- 0.5 ounce lemon essence
- 10 pounds sugar
- 9 gallons water
- 9 ounces lemon juice
- 11 ounces ginger root
Boil the ginger half an hour in a
gallon of water, then add the rest of the water and the other ingredients. Strain when cold, add the white of one egg beaten, and half an ounce essence of lemon. Let stand four days, then bottle it and it will keep good many months.Ginger Beer - 1898
- 2 pounds white sugar
- 14 drachms lemon juice or cream of tartar
- 12.5 drachms honey
- 13 drachms ginger
- 2 gallons water
- white of one egg
- 24 minims essence of lemon
- yeast
Boil bruised ginger in two pints of water for half an hour, add sugar, lemon juice, honey, and the remaining water, then strain. When cold, add the white of an egg and lemon essence. Add yeast, let stand for 4 days and then bottle.
C.J.J. Berry's Ginger Beer - 1963
- 1 ounce ginger root
- 0.5 ounce cream of tartar
- 1 pound white sugar
- 1 lemon
- 1
gallon water- yeast and nutrient
The ginger should be crushed and placed in a bowl with sugar, cream of tartar, and lemon peel (no pith). Bring water to a boil and pour over the ingredients. Stir well to dissolve the sugar, then cool to 70F before adding lemon juice, yeast, and nutrients. Cover and leave in a warm room for 48 hours, then stir, strain into screw-stop flagons and store in a cool place. Ready to drink in three to four days.
Bertrand Remi's Ginger Beer - 1976
- 1.5 ounces ginger
- 1 tbsp cream of tartar
- 12 ounces brown sugar
- 1
gallon water- yeast and nutrient
Bring crushed ginger to a boil in water, add sugar and cream of tartar. Strain. When cool add yeast and nutrient. Ferment to completion.
Sanborn Brown's Ginger Beer - 1978
- 2 ounces ginger
- 3 pound can malt extract
- 6 cups white sugar
- 1/4 cup of rice
- 5 gallons water
- yeast and nutrient
Crush ginger and boil it and the rice in 1
gallon of water for one hour. Strain. Add malt extract and sugar and mix until dissolved. Cool to 70F. Pour into fermentation vessel and add yeast and nutrient. Allow to ferment until complete (three to six days), rack into bottles, prime with 1/2 tsp sugar (presumably per bottle) and cap. Ready to drink in two to three weeks.
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