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First of all, you have to put the honey into a
large saucepan with around 4 pints of the water,
and bring it up to boiling point, but don't let it
go into a rolling boil. Simmer it, and you'll
notice scum from the honey rising to the surface,
which you have to skim off. Keep skimming until no
more scum is rising, and turn off the heat. Allow
to cool. Pour into a 1 gallon demijohn, add the
citric acid and tea. Cut up and bruise the ginger,
put it into a muslin bag and squeeze it into the
demijohn with a string attached to it for retrieval
later on.
Add the water up to about 3/4 of the demijohn,
add the yeast and nutrient when the temperature is
around 20 deg. celsius. Fit an airlock to the
demijohn. Ferment it out in a warm place for around
6-9 days, topping up with water up to the gallon
mark after 2 days.
Syphon the liquid off of the sediment into a
clean demijohn, add a crushed Campden Tablet to
kill the yeast, and put it into a cold place for a
few weeks to settle until it's as clear as a bell.
You could also add wine finings if you want, but
i've never needed to.
When it is clear, bottle it. It's better if you
can manage to leave it for 6 months, and keeps
improving up to around 3 years. It never lasts that
long though!
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