Summer Vacation – Day 44 Ginger Beer and Deconstruction

The boys are off deconstructing a fort they found.  DH found an ad for it – no charge so we are getting it to repurpose in to the new henhouse.  I didn’t think I’d be much help getting the roof off, so I stayed home to make a batch of Ginger Beer.  I also had a little time while I was waiting for the Ginger Beer to boil to run out to the back hedgerow and pick a basket of blackberries.  I boiled them with a little water and ginger for another batch of jelly.  The boys do like blackberry jelly.

fort before

A recipe adapted from The Family Save-All (1861)

  • White sugar – 20 pounds (2 pounds = 907 g)
  • Lemon Juice – 18 oz (1.8 oz)
  • Ginger – 22 oz (2.2oz) peeled, sliced and bruised
  • Water – 18 gallons (1.8 gallons)
  • Honey – 1 pound (0.1 lb = 45 g)
  • egg white – 1 (Hmmmmmm????)
  • essence of lemon – .5 oz (lemon zest 1.5g)
  • yeast (this was not in the original recipe)
  1. Boil the bruised ginger in three gallons (1/2 gallon) of water for half an hour; then add the sugar, the juice and the honey, then the fifteen gallons of water reserved (1 1/2 gallon)
  2. Boil and strain.
  3. When cold add the white of an egg, and half an ounce of essence of lemons.
  4. Allow it to ferment in the usual way.  Then in about four days bottle it, and it will keep for months.

    The Ginger Beer is on the Right
    The Ginger Beer is on the Right

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