Try Not To Laugh
Now I'm the first to admit I don't cook to a recipe, I may read it once then it's a bit here, a bit there and a little on the way for the chef. What I've read on home brewing and as a wine drinker my observations are that you need to be rat chemist and mad scientist measuring everything in each portions. Not me, just pour it in until is seem right.
Its not an exact science - that's my motto.
So making my own ginger beer for the first time followed that process, then after 4 days the bloody sugar ants got into it, bugger, oh well how much difference could 100 or so ants make? It looked alright, just a lot of black spots that could be drained out at the end anyway.
Here is the result, pretty refreshing but a little explosive.
Its not an exact science - that's my motto.
So making my own ginger beer for the first time followed that process, then after 4 days the bloody sugar ants got into it, bugger, oh well how much difference could 100 or so ants make? It looked alright, just a lot of black spots that could be drained out at the end anyway.
Here is the result, pretty refreshing but a little explosive.
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