Ginger Beer update

A week ago I started making some Ginger Tea Beer, using an expensive piece of root ginger, some lemons, some yeast and a lot of sugar and water. It’s been sat in a bucket in my office for a week now. Initially the specific gravity was 1.014, and has now gone to 1.006 which shows the yeast has been fermenting the sugar, but not by much. The stuff also tastes quite sweet and is somewhat bland.

More lemons and ginger are required, I’ll have to get some tomorrow from the supermarket. In the mean time as a bit of an experiment and to potentially add some flavour I found a half mouldy tin of black treacle and 1/4kg of brown sugar. The treacle was boiled in a pan to remove any mould (only the tin was moudly, the stuff in it was fine) and I then added the sugar and some water to make a sticky, very nice tasting syrup. Some more yeast was activated and the whole lot tipped into the bucket.

And instantly the bucket produced a load of foam. Yeast respiration is evidently a very quick process!

Specific gravity now 1.014 again and has a pretty nice flavour at the moment. Lacks the ginger spice though. I also can’t taste the tea. I think it needs a really really strong brew of tea and a lot more ginger to add the required bitterness to the flavour.

Experimental brewing is kind of fun though 🙂

Homebrew experiment: Ginger Tea Beer

This may or may not turn out to be nasty, but I decided it was worth a go. I’ve started production of a batch of Ginger Tea Beer, which is a mix of root ginger, lemons and some strongly brewed tea. I took inspiration from this ginger beer recipe.

There’s a few pictures, so hit the more link to continue reading… Continue reading Homebrew experiment: Ginger Tea Beer

Spontaneous Cookery

What do you do with half a loaf of slightly hard, stale bread that’s been sitting in the back of the fridge for two weeks? Throw it out? Give it to the birds?

No, you first tip it onto a plate to check for mould, and then make a bread and butter pudding from it.

If you make it correctly, the eggy milk should turn into a sort of egg-custard mix when cooked.

Follow the link to see the recipe (although if you can’t work out how to turn bread, butter, eggs and milk into something edible you shouldn’t go into a kitchen 😉


I’ve just discovered a recipe module for Drupal. Rather than just writing out recipes using normal pages, this module has specific sections for the ingredients, method and allows readers to export the recipe as a RecipeML file, or printer friendly version.

So far there’s one recipe in it for bolognaise sauce, but I have some more to add.

I’m now off to Ikea to buy some shelving for my front room. My various games consoles and associated wiring is a constant mess.