Last Modified: Monday, February 26, 2001

Ginger Ale batch 1 February 26, 2001

Made by Matuesz, Wilfird, Oswald, Rycheza, Sari, Soraya, Ralg

We used the following Ingredients: 1 gallons of water, 1 3/4 cups of table sugar, 1 1/4 ounces of fresh ginger root, 1/2 lemon cut into several pieces, and Pasteur champagne active dry wine yeast.

This is what we did.

7:35pm    Placed on the heat added ingredients 

7:45pm    started yeast

7:55pm     mix at simmer

8:25pm    Starting to cool down liquid with wort chiller chilling from 140degrees to 85 degrees in 12 minutes.

8:50pm    Strained off the lemon/ginger remnants and added the yeast ( Note: we should have used only 1/8 teaspoon of dry yeast instead of 1 tsp. So we only added about 1/2 of the proofed yeast mixture.) Agitated briefly to oxygenate.

9:00pm    dropped 14 caps into sanitizing solution. Letting them sanitize (1 Tsp one-step per gal)

9:07pm    Began bottling the ginger ale into 11 12 oz bottles

9:15pm    Done.

Should be ready to drink in 72 hours.

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