Recipe - Gingane

1 One half pound Ginger (yes, pounds!)
6 pound Corn sugar
1 One half pound Sucrose (table sugar)
Juice of several (3)
Citroids
(lemon, lime, grapefruit,
Combination of
High citric fruits like lime
With oranges)
Various additives (fruitoids
Spice thangs
Herbs, hops, or whatever
Floats yer boat)
2 pack Champagne yeast

Chop ginger (leave that skin on!) in discs and blend with hot water. Use
plenty of water, then filter homogenized ginger through several layers of
cheesecloth. Squeeze dry, then add more water and squeeze again. Add water
to make about 2 gallons, heat, and dissolve in sugars. Bring to boil, add
citroid juices, and boil stirring frequently (to avoid exces sive sugar
carmelization) for about 30 minutes. Pour into fermenter containing 2 +
gallons cold water carefully (to avoid hot stuff on cold glass) and add
more water to make about 5 gallons. Pitch. Ferment. Bottle. Drink. If
adding fruit, do so 5 minutes after you stop boil and give it 10
minutes to pastuerize a bit. Dump the whole bleeding thing into the
fermenter, and strain off the fruit when passing into secondary (or just
fergit the secondary and strain when bottling). I personally prefer to
make a fruit extract (blend fruit and strain off juice) and add the
juice to the finished product. Remember to bottle before fermentation
stops, and be careful about the priming (One half to a maximum of Three fourths cup).
There are a couple of considerations....this stuff is high octane brew
(10% alcohol and up) and it is very similar to champagne (high gas pres
sure) so I would ask you to be very careful with your bottles (use
_only_ champagne bottles) or avoid the danger of explosion and use a
Cornelius keg. Don't let this stuff ferment out completely so it has a
bit of residual sweetness to mask any slight off flavours...being made of
sugar and ginger, it has no body to mask imperfections. Fruit is also a
nice addition, either with the prefermented mass or in the Dutch style
as a final addition a few hours (1 day tops) before bottling.

Recipe By : Richard Ransom

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip