Fool Proof Tactics

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.

Solar Panel instructional

http://www.freesunpower.com/batteries.php

Ryan "Creepy" Hall - Guard Flexibility 5 of 5

Makkoli instructions

I just got done bottling my Mak, and it came out great! Here's the breakdown:

4 lbs. of rice (I used half/half blend of 2lbs short grain glutinous and 2lbs of medium calrose)
1gal water
4tsp of amylase enzyme
1/4 cup wheat dme
3/4 cup lactose
Lalvin K1-V1116 yeast

Soaked the rice for about 2 hours, then dumped into my rice cooker with an additional cup of water, and let it cook. After cooked, I stuck in the refridgerator.

In the meantime, I boiled 1 cup of water and added my wheat dme and lactose and stirred until dissolved, then let cool to about 130 degrees. I dumped the syrup into a 2-gal bucket, and added the amylase enzyme. Once cooled, I added the rice and water, then stirred it all together with a power drill and stirrer attachment. Rehydrated yeast, then dumped into mixure. Cover with airlock, then let it ferment for 7 days (stirring about twice per day for the first four days, then once the fifth and sixth day). Congrats! You've just made Dong Dong Ju!

Make sure you have a good quality strainer, and above all else, sanitize sanitize sanitize. Hands, equipment, straining bag, etc.

Strain the rice wine through the strainer into a bottling bucket or another bucket, swirling in the strainer with your hand to get as much liquid loose as possible, then dump the leftover rice into a separate bucket. Continue process until you get to the yeast/rice sediment at the bottom (it will be the last 1/2 inch or so). Discard that portion.

Next, take the rice that was collected, and scoop into a straining bag (I used an extra muslin bag I had lying around). Squeeze the rice into the bottling bucket until no more liquid escapes, and repeat process until all rice is used. If you want to keep it at the strength it is (which will be around 15-16% alcohol), bottle as is. This is Dong Dong Ju. To make Makgeolli, read on.

After the first straining, mix the leftover rice with a little more water (to get it rehydrated) and repeat the straining process. You will do this about three times.

Once all the straining is done, discard all the rice. At this point, the makgeolli is done. You can use as is (it'll be somewhat sweet from the addition of the lactose), or sweeten it more with lactose or another unfermentable sugar at this point. Bottle, and stick in the fridge.

To serve, shake bottle up, pour, and enjoy!