You know what'd worse than the kilt jones?

**Pleater** · 9th February 09, 04:27 AM

Now distillation is a whole different kettle of fish - or grain - or carbohydrate substance of choice.

I used to do it, probably illegally, for the Chemistry department at school. I was entrusted with the process as I was one of the very few people who took Biology, Chemistry and Physics and who the Chemistry master knew would be sensible about the potency of 98 percent alcohol. The allowance of ethanol for the science department was too low to allow for the syllabus to be taught as it should be.

I already knew the practicalities of brewing as my Nana, my mother's mother used to brew stout, having a liking for Guinness, though I now know that it was not kept warm enough so there were failures in the colder months.

When I had my own garden in the Midlands I made wine from fruit, though the best one I ever made was from crab apples, which were free. It was after a really long hot summer in the 70's and the crab aple trees were drooping under the weight of the crop. If I had known how good the wine was going to be I would have made a lot more - but that is one of the interesting things, you never do know just how good, or bad, the result will be until you eventually taste it when it matures.

Anne the Pleater

**TNKiltedWolf** · 9th February 09, 12:52 PM

Originally Posted by Pleater

At one time I made my own ginger beer - the real stuff, with real ginger root -brewed in a gallon jar before diluting and bottling. Glorious drunk cold in summer or warm in winter. I think I still have the recipe somewhere.

The only thing to do is keep on making brews, bottling it up, brewing more, drinking, bottling more, so that after a while you have always got something to drink on hand.

The only limiting factor is the number of bottles you have.

Anne the Pleater

Anne,
If you still have that recipe I would love to have a copy of it. I love any kind of ginger products and would love to make my own ginger beer. Sounds spectacular! Thank you!

**Alan H** · 10th February 09, 06:35 PM

SOMEDAY....I'm gonna brew my own.

**Pleater** · 11th February 09, 08:01 AM

When I find it I will post it - the trick is finding it - it is one of those back of a large envelope important things which surface from time to time and you think - 'I should make a copy of that', and never do.

Anne the Pleater

**McFarkus** · 11th February 09, 08:10 AM

A few fingers of Laphroaig (which you can't make yourself) should help ease the jonesing pangs.

**beloitpiper** · 11th February 09, 08:11 AM

Yeah, but when you do get to drink it, you'll have such a better St. Patrick's Day because of it. Now, I think you should send some over here to Wisconsin for the official quality assurance...

**Bob C** · 13th February 09, 11:40 AM

Originally Posted by beloitpiper

Yeah, but when you do get to drink it, you'll have such a better St. Patrick's Day because of it.

No doubt. I bottled it last night. The public unveiling will take place at a dinner party which will also feature a screening of The Quiet Man.

Of course, the brewmaster will have to check in advance to be sure it's worthy of serving to guests.

**siva011** · 13th February 09, 11:55 AM

Originally Posted by Bob C.

The homebrew jones! I brewed Irish Stout this afternoon. It's in the fermenter now. It'll be ready for bottling in about a week and then it has to age until St. Patrick's Day. I hate waiting that long!

I'll be starting my first homebrew any day now... it will be a Stout also....

Originally Posted by Pleater

At one time I made my own ginger beer - the real stuff, with real ginger root -brewed in a gallon jar before diluting and bottling. Glorious drunk cold in summer or warm in winter. I think I still have the recipe somewhere.

I've made ginger ale before... more like the soda though not fremented. Used the leftover solids to make crystallized ginger!

**Pleater** · 19th February 09, 08:58 AM

I am still seeking the elusive back of an old brown envelope recioe for ginger beer - I have found two sewing patterns I have been looking for for ages, and loads of other things which had been misplaced, but so far no recipe.

I know it uses a one gallon wine fermenting bottle, half filled with previously boiled water in which pounded ginger root has been soaked, but that is just the start.

You add sugar, and yeast, and keep it warm until the initial fermentation dies down, then feed it with a small amount of sugar each day - but the final mixing and dilution is important.

I'll find the exact recipe, I'm sure that I just need to keep looking.

Anne the Pleater