Begun yesterday - currently fermenting merrily in a bin:
80g ginger root, finely chopped; Juice and peel (no pith) of 2 lemons and 2 oranges; 220g raisins; 1.3kg sugar; 4L of water (to be topped up to 4.5L/ one Imperial Gallon, when put into a fermenting jar in a week or so) Yeast and nutrient, obvs 👌 The ginger is boiled for 30 ish minutes first in about 2L of water, into which the sugar is also dissolved, then added to the rest of the water & other ingredients when cool enough, finally adding the yeast once it's about 20˚C.
Party at Perce's, Xmas 2021!!
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