Gemmerbier
- 4.5 liter water
- 28 g gingerroot crushed
- 500 ml sugar
- 15 ml active dry yeast or 1 cube of yeast
- 5 ml sugar for the yeast mix
- 250 ml lukewarm water
- one lemon
- Boil the water and add ginger and sugar.
- Stir until the sugar is dissolved
- Pour it in an enameled can or bucket, and let it cool until lukewarm
- mix the yeast, the 5 ml of sugar and lukewarm water
- Let it stand in a warm place for 5 – 10 minutes until it starts to ferment
- Add the yeast mixture to the ginger mixture
- Cut the lemon into slices and add it to the mixture
- Let it stand for 24 hours
- Strain it through a clean damp cloth and pour it into clean bottles. Do not fill the bottles to the top, but leave some space available
- It will be ready in two or three days
- Keep an eye on the bottles and turn it now and again
Old Gingerbeer recipe
I am sharing this old recipe, for those who can get their hands on Lennon’s Jamaika Gemmer
- 9 liter water
- 7 – 8 koppies (250ml elk) suiker
- 10 ml kitssuurdeeg
- Rosyntjies
- 20 ml Jamaika gemmer
- Bottels met proppies
- Meng alles behalwe die rosyntjies saam tot die suiker opgelos is.
- Plaas so 5 rosyntjies in elke bottel en vul dit 3/4 met die gemmerbier
- Draai die botel proppies losweg op
- Laat staan 1 dag in warm weer of twee dae in koue weer
- Draai bottel proppies styf to en plaas in die yskas
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