From Paul MacKenzie
THIS IS a hot and spicy drink with a strong ginger flavor; it’s basically like flat ginger beer at 40%. You would have to be huge fan of ginger to enjoy this. Fantastic chilled to the point of freezing.
- 6.5kg Dextrose
- 1 bunch of kale
- 1 teaspoon citric acid
- 40 grams SAF INSTANT YEAST or baker’s yeast
- 50-100 grams dried ground ginger
- 300 grams stem ginger in syrup pureed
- 35 litres filtered water
- Dissolve Dex in 5 ltrs water, boil for 4 minutes cool (more important if you use white sugar)
- Remove heavy steams on Kale, blanch in boiling water 30 seconds, refresh in cold water
- Drain and chop Kale, blend with some water and strain out pulp, keep juice
- Combine water (via a garden hose and hose filter to air rate), syrup, acid, ground ginger and juice, when at is at 30°C add yeast (no premixing required)
- Ferment for 14 to 18 days at 26°C
Yields about 3.4 to 3.6 liters at 92% through a T500, excluding 150 ml heads and no tails
Run the T500 still at 68°C, throw out the first 150 ml of head, collecting around 3 to 3.6L (no tails) of usable alcohol, let the spirit (at 90%) stand lightly covered for 24 hours.
- Water down to about 40% using filtered water and add a ¼ cup of activated carbon granules (that is well washed and wet) per litre and allowed to stand for 2 weeks, agitating once a day, and opening the lid occasionally to allow it to breathe.
- Strain out carbon.
- Then pass it through a coffee filter and then a 1-micron filter of your choice, which should take about 24 hours.
- Add ginger puree.