Ginger Beer recipes: What's your secret?

[[1ponders]]

Having recently moved to the country I thought I'd try my hand at the obligatory process of brewing my own home grown Ginger Beer. I'm yet to try the first batch (due for first sip next Monday :D ) and I have already modified the feeding of my "bug" which now produces lovely big bubbles and a wonderful heady aroma :thumbsup:, but I'd like to know what others are doing to grow their "bugs" and share a few secrets as to the final bottling recipe.


Here's mine;
Bug/Plant:
1.5 cups of water (tank), 2 tablespoons of sugar and 2 teaspoons of ground ginger. Feed with 2 teaspoons of ginger every day for seven days. After 7 days it's ready (assuming of course it starts to bubble and I don't have to start over again)

Bottle the Brew:
2 cups of sugar, disolved in 10 cups of boiling water and then 20 cups of cold water (makes about 10 750ml bottles). Add well strained juice of 4 lemons. Strain juiced from the bug through a cloth and then add to the water/sugar mixture. Bottle and let stand for 14 days. Halve plant and start again with water and ginger.

Now I found this method a wimpy on the bubbles so for the second batch of Bug, I've modified my feeding to 1 teaspoon of sugar and 1 teaspoon of ginger for 10 days to try to strengthen the mix. I also had a sip of the previous water/sugar/bug juice mix before bottling (who doesn't ;) ) and it seemed a bit...well...insipid. I like a GB that scratches the back of the throat on its way down :lol: The problem now is I've got the next batch of Bug ready to go and no bottles to put it in. Guess I'll just have to halve it and start again until I have enough bottles.

What's your secret?

[Suzy_A]

What's this got to do with Astronomy?

1) Use proper beer or wine yeast, not bread yeast or whatever is floating around in the air at the time.

2) Add a tiny bit of chilli...

3) Bottle in plastic bottles only - wanna see my 2" scar from using glass bottles?

[[1ponders]]

After a hard days yakka and I'm sitting under the stars while my camera is imaging, there is nothing like a nice cold glass of GB. Of course unless it's the middle of winter and then I'll settle for tea. :lol:

Only one of the recipes I've looked at mentions yeast.

I'm using the original Bunderburg GB bottles and have then stored well away from anything delicate, like my body. :) But, yes I agree plastic would be better. Guess I'll just have to drink some of that horrible stuff they call "soft" drink. Yuck!

So care to share the specifics of your bug and brew Suzy?

[rmcpb]

Yep, use a white wine yeast available from any good brewing shop :)

[matt]

Ahhhhh.....a tiny bit of chilli...!!!:D

I always thought there was a little 'spice' in the flavour of ginger beer but wondered how it was achieved.

I really enjoy ginger beer. So will be keeping a close eye on this thread.

Thanks in advance to everyone who offers up their recipes.

Good thread, Ponders:thumbsup:

[[1ponders]]

I lost the taste for alcohol about 2 years ago (funnily enough when I gave up smoking :lol: ) and GB filled the space wonderfully. Now its my preferred drink of choice. ;)

[leon]

We tried that once Paul and obviously didn't strictly to the recipe. :whistle: most of the bottles exploded, luck we had them stored in the shed. :lol: :lol:

Leon :thumbsup:

[Nightshift]

A gorgeous volumptuous red head and a can of Fosters. :lol:

[acropolite]

Oooh Paul.... home made ginger beer, I haven't tasted that since I was a kid. The sad thing is that our kids don't like Ginger. We have a jar of crystallised ginger in the pantry, it goes very nicely with hot tea in place of a biscuit and HRH Liz frequently uses ginger in stir fries. I might have a bash at your recipe since I'm almost qualified as a country resident....:whistle:

[Glenhuon]

Haven't had a real ginger beer in a long time, just the Bundaberg stuff from the supermarket. Ginger is great in cooking, try it on fish sometime, yummy.
The crystal stuff is very nice dipped in chocolate to :thumbsup:

Bill

[[1ponders]]

:lol: @ acropolite.

If the thread becomes popular maybe we can talk Mike into making it's own forum :rofl:

[h0ughy]

everything Suzy - i enjoy having a chat to Paul at 2 in the morning having a ginger beer at Astrofest:D;)

[[1ponders]]

:lol: I'd forgotten all about that, and it was damn cold at the time as well. From memory we had to put the ginger beer in the freezer to warm it up enought to drinK. :lol:

:eyepop: So that's what happened to Dennis. He had been drinking the too cold GB when he started talking to my losmandy mount thinking it was me. :lol:

[dannat]

here is a small recipe:
1 cup sugar, 1/4 teasp dried yeast, 1-2 Tblsp fresh ginger, juice one lemon
Use plastic bottle as yeast produce gas & we want to avoid exploding bottles (unless your neighbour has a bigger scope than you & you want him to waste time cleaning)
#Pour the sugar into lean 2L plastic bottle(eg sot drink
#add dried yeast and shake.
#grate the ginger very finely & place in a cup/jug
# add as much lemon juice as you like to the ginger & then add this mix to the bottle.{can add the chilli if you wish}
#fill the bottle with fesh/filtered water leaving two inch gap for the gas to collect(yeast have to breath too)
#give bottle mix to ensure sugar is dissolved
# leave in slightly warm place for 1-2 days to get the yeast wrking
# when the bottle is hard to squeeze, place in fridge
#strain ginger if you wish
:cheers:
courtesy csiro
cheers daniel

[GrahamL]

sadly paul a bottle budrim ginger mixer ..some ice cubes ..and soda water
stirred and not shaken:whistle:

my father used to make some nice ones years ago ..I'm sure two of my boys grabbed the wrong bottle once when they were young..and were a little light headed when they were done :)

[[1ponders]]

Yummy,I like the sound of that one Daniel. I've been looking for one that uses fresh ginger. But I might swap your dried yeast for fresh brewers yeast if I can get some.

And if you leave it abit longer, what's the alcohol content. ;)

[rally]

Ahhh . . . - this brings back some great childhood memories !

My Grandfather's recipe was similar to the first one (I think)
I recall feeding a big cloudy erupting ginger yeast ball in a preserving jar as a kid at one time.

The only difference I can recall was that we placed two dried sultanas into each bottle at the time it was bottled with some squeezed lemon -
The sultana either replaced the external yeast fermentation process entirely and the mixture was just a sweet gingery mix or it aided the process - sorry I cant remember any more.
There always seemed to be a bit of lemon flesh at the top of the bottle too.

But I will hunt down a recipe from relatives and see if I can make some myself - its still my favourite drink - over everything else

I remember taking some bottles to primary school as a show and tell and spent my recess break cleaning glass shrapnel and a sticky mess from the cupboard and floors when 2-3 bottles exploded overnight !

Rally

[Suzy_A]

The GB 'plant' relies on fermentation which produces the 'plant' froth and alcohol and this (the alcohol) is what is necessary to extract the ginger flavour.

The fizz in the final product is also a result of the yeast fermentation and 'real' GB is about 0.5 - 1% alcohol - but unless you drink huge amount, this amount has no noticable effect, sobriety wise, that is.

Some recipes (such as the CWA) call for yeast -usually bread yeast as these are, or were, readily available- to be added. Otherwise it just uses the natual yeasts that are floating around in the air.

If you use a 'real' beer or wine yeast instead, you get a much better tasting GB. It's one of the reasons that Orstrahleehun (and other whines from non-traditional whine areas) taste better (some would say different...) to whines from the traditional whine producing areas such as France, Germany, Italy etc that often use the natural air-borne yeast. Mind you, in these areas the 'natural' yeasts are not really 'natural', rather 'ferals' due to the couple of thousand years of unnatural selection from the vineyards.

As for BB bottles - I would still use plastic fantastic. As far as I know, the BB is sterilised (to kill the yeast) and then artificially gassed to a specified pressure. If you get it wrong, the bottles may explode... believe me - I know from experience what they can do...

[[1ponders]]

Thanks for the info Suzy, especially about the importance of the yeast. I was expecting much more bubbling with mine and I am getting there, but it is certainly nothing like a froth. I'm off today to get some yeast :D I guess the % of alcohol will also depend on the amount of sugar used as well.

Now to search out a supply of plastic bottles. ;)

[gmbfilter]

Small to large glass of wild turkey, at random intervals during the process. Absolutely no help whatsoever.
I have tried this recipe several times with complete lack of ginger beer
Good Luck and Good Night

[[1ponders]]

:lol:

[dannat]

Yeah - go to a home brewery shop & pick up their yeast - sometimes the supermarket stuff is old & tired(a bit like some astronomers I imagine)
I a not sure about the alcohol - I have made it at school(s) & so we err rather don't mention it may/may not have alcohol in it:whistle: It quietens the kids in the arvo anyway :P

The kids rather like the idea of it , Maybe I should test it??;)

the sugar affects the alcohol content also

[Omaroo]

Mmmm.. ginger beer.....

My old grannies recipe called for 5 (don't know why 5) sultanas popped into each bottle before capping. They gather bubbles and float up and down all day. When the sultanas stopped moving it was ready. They also add a taste of their own.

Ginger beer - the best drink in the world :)

[MrB]

Coopers(and a couple of others, like BrewCraft) make a brown 740ml PET bottle for homebrewers, check your local supermarket (Woolies/Coles/KMart etc)
The colour is important with beer because it avoids 'light-strike' but with GB it shouldn't matter as there's no humulones (the bitterness from hops).
About $12 for 15 of them in a box.
PET bottles can still go kabloomey, but not nearly as dangerous as flying glass...
They use the standard screw cap, so if you squeeze you're bottles and they feel like rocks, just give 'em a slight twist and let a little gas out to lower the pressure.
No more bottle bombs.

Oh, and a plug for my other timewaster: www.AussieHomeBrewer.com (http://www.AussieHomeBrewer.com)
Mostly beer stuff there, but with over 6000 members, GB has and does crop-up now and then, use the search function for the archives.

Oh, a tip for the PET bottles if you decide to use them.... tear-off the annoying security thing(the bit that gets left on the bottle-neck) from the caps before you put them on the bottles, makes the bottles easier to re-use later. Otherwise you have to use side cutters to get them off the bottles.
Replacement caps are cheap and can be bought in bags of 100.
Also, brews slowly oxidise in PET bottles, current rule-of-thumb is to not leave a brew for more than 6 months in PET bottles. I think this is a humulone thing too, so might not affect GB.

[RB]

It's been a while since I last made a brew of GB.
We all love it, it's the best refreshing drink IMHO.
I'll see if I can dig up a GB recipe.

Had a local brew supplier here who had lots of great advice.
Also made alc.apple cyder and of course beer, including Stout.....mmmmmm!

We've even made our own wines over the years.
Around this time of year we'd head off to the markets and source a special selection of wine grapes.
We then crush, press and barrel the juice and finally bottle it.




I've done this too and it works well.

:thumbsup:

[Outbackmanyep]

My ginger beer recipe!

Rule # 1 - Forget the ginger.....
Rule # 2 - refer to rule 1

[[1ponders]]

Thanks folks there are some great ideas here.

Thanks Daniel I will.


I'll definately try this...mmmm...GB soaked grapes :P
Thank goodness I don't have to drink all that Choke. I don't think I could do it without rum in it. :lol: 6 Months, who lets home brew last for 6 months :screwy: :lol:

[vash]

Looks like I'm not the only ginger beer aficionado here then. It's the only beer I can drink now, 2 years ago I got very sick and had a liver infection, now anytime I drink alcohol I get a bit of an uneasy feeling (not due to the amount I might add).

The Last road trip we went on I found my esky wedge nicely in between the front seats of my car, had it full of BB ginger beer a few sarsaparilla's and some cascade ginger beer to mix it up a little, was good fun.

I remember back in high school we made ginger beer as part of science, when we tested it we found it to be a little over 5%, and consequently got tipped down the drain as you can't supply alcohol to minors. I think I remember you can add cream of tartar which I believe makes the PH level a bit lower, just to save your tonsils a little.
also found these http://www.homemade-dessert-recipes.com/ginger-beer-recipes.html

[MrB]

Haha, good question.
Some people brew heaps, some people(like me) love different beer styles but don't drink much.
Some beers, particularly the heavier ones, are much better after aging, like stouts, barleywines etc.
Lagers need.. well... lagering(cold storage) the longer the better - within reason. The famous Oktoberfest/Märzen is brewed in March(Märzen), stored for 6 months before serving in September.

At a club meeting(West Coast Brewers) we had a blind tasting of two Chimay Grand Reserves, one a 2006 vintage, the other a 2001.
Everyone picked the 2001 and described it as plums/raisens(sp?) and being much fuller in flavour, kinda like a port.

Maybe store 2 or 3 glass bottles of each batch of your GB to try in years to come, you might be surprised :)

[Kokatha man]

Mr B beat me to the "punch" - PET's feel very "hard" at the neck when the pressure is right up, and a slight unscrewing relieves excess pressure. I wouldn't go back to glass now, despite a sentimental attraction - just too many exploding bottles and mess!

Speaking of explosions, obviously all you folks that use recipes that add yeast (of whatever variety) are cupboard alkies: spinning that yarn about "just having a home made ginger beer!"

Either that or my brew with added yeast went off the rails somehow (ref "Mrs Beeton's Cookbook": you know, the one that recommended boiling up a couple of pounds of flowering hemp heads in water for some minor ailment or another, or oriental poppy head syrup recipes.....)

Anyway, it was real "rocket fuel" - half a vegemite glass and you were off on an interplanetary tour: you know, before you realize it, Mars and Jupiter zap past; the next thing - Saturn Uranus!

But here's the home-made lemonade (no/low alcohol I presume) recipe - it does require a starter sample, which was supplied to me by the person who gave me the recipe. It may not even be necessary - I think it's activated by wild yeast in the air - but the drink is a real lemony, dry and delicious/refreshing brew: in fact it's the aforesaid flavour drink but also a ginger beer without the ginger flavour/taste.

3 cups of sugar, juice of 6 lemons, 24 cups water combined: leave 3 lemon halves floating in the bucket/container of this mix overnight (24 hours) with half a bottle of starter brew - all covered with a gauze/muslin cloth. Bottle after 24 hours and wait 5 days to drink - squeezing PET bottle necks to ascertain gas build-up.

I reckon you don't need the half bottle of starter from a previous brew if you leave the mix under the cloth in the bucket for an extra day or two before bottling - I'll try this out to find out. A delicious drink young or aged!

Cheers, Darryl.

[[1ponders]]

Sounds like a very interesting brew Darryl. Do you think you could find out the concoction of the starter brew? I'd like to give it a go.

[Suzy_A]

For PET bottles - collect empty coke, lemonade etc from friends. Just make sure they haven't been keeping weed-killer in them... Wash them out with sodium metabisulphate or use a UV-A source (germicidal lamp) to sterilise them.

Or you can buy the bottles from a bottle wholesaler for about 20 c each.

As for them still going bang - yes, they can. But being hit by bits of plastic is no where as bad as glass. A month or so ago, I overpressurised a 1.25 L PET bottle with CO2 from a cylinder. PET bottles go bang at about 200 psi, compared to glass soft-drink or beer bottles at about 100 psi. Champers will take about 200 psi as well, but as the glass is thicker than normal bottles and travel faster due to the higher pressure, they cut deeper...

I was standing about 0.5 m from the PET bottle when it went off and it took me about 20 minutes to find (the remains of) it, and the kitchen isn't that big...

I found the trick to gassing GB (or anything else) in a PET bottle when using bottled CO2 is to chill it to just above freezing, then gas it until the bottle feels hard, let it sit a minute and then SHAKE IT! And then do this a few times.

[[1ponders]]

Why are you gassing your GB Suzy? I thought the yeast was supposed to do that. And how do you gas it? Do you have a special adapter to connect the gas bottle and the GB bottle?

[Kokatha man]

Gassing :scared::scared::scared::scared::sc ared::scared::scared::scared::scare d::scared:home made ginger beer or lemonade or any of these types of brews!!! That is so ***** heretical that the perpetrator ought to be made to convert to some faith or another, even if they're an atheist, just so they can be banished/excommunicated, or whatever!!!

Please!!! We've acquiesced with PET's and screw tops etc, isn't there a scrap of a vestige of decency left in this plastic, artificial, simulated existence to leave the sacredness of naturally carbonated brews alone?

I suppose you use water bought from the supermarket, with dextrose or whatever and artificial ginger concentrate from a chemical supply mob?!?

Wash your mouth out with a double concentration of sodium metabisulphite!!!

ps - I'll trial a lemonade brew that doesn't use a "starter" shot from the last batch to see if it will self-generate the brewing process, cheers, Darryl.

[Suzy_A]

I got some high pressure hose (with a bore of about ... 1 mm?? and some brass fittings. One end goes to a small CO2 bottle and valve, the other end and about 200 mm of hose goes through a standard PET soft-drink bottle plastic screw-on lid. I used some industrial epoxy glue to seal around the hose where it goes through the lid.

I fill a PET bottle with whatever, then chill it and then put the hose and lid on and then gas it up.

I use it to make soda water and to gas up my home made GB, apple cider, sparking apple or froot joose etc.

Apple cider - and most other fermented beverages - taste better, at least in my opinion, if they are fermented and then the yeast and 'lees' are left to settle and the clear drink is then decanted off and left to mature for a few months. This usually causes most of the yeast produced CO2 to be lost. It also gets rid of the 'yeasty' taste, which I usually don't like.



This maturing is particularly important with apple cider as there is actually a secondary bacterial malic acid fermentation and this typically takes a month or two as it is very slow. The apples' very sour malic acid is converted into less sour citric acid. This isn't that important if you're making a sweet cider, but for dry cider, without the malic acid fermentation, the cider is too sour.

Doing it this way also allows the brew to be kept for much longer without it being tainted by dead yeast which gives it a vegemite flavour. Also if the drink is then yeast-free, it allows the adjustment of sweetness by adding extra sugar without any more fermentation taking place.

I usually make up the cider and GB in winter so that it's ready for summer.

As for the yeast that settles out, I have been thinking about trying to make vegemite, except I need a large centrifuge for that - the making of vege/mar/pro-mite is actually very technical.

Just another note on gassing, the other way is to add a few grams of dry-ice to the bottle and stick the lid on quick. This is by far the cheapest way to do it (DI is about $10 a kilo and will do about 200 L) but you need a lot of clean, dry and sterile bottles so you can do them all one after the other.

[[1ponders]]

:lol: Dry Ice. Now I have heard it all. :lol:

When I picked up some brewers yeast yesterday the shop was advertising some sort of "drop" (like a lollie apparently) that you can drop into the bottle to give it some fizz. Might look into that. Sound safer than mucking around with compressed CO2 or dry ice.

Thanks for the idea of decanting the clear off. I'll make sure I leave a few bottles from each batch and try that.

I'm trying a bit of an experiment atm. Yesterday I split my developing bug into two. To one half I added a small satchel of Brewers yeast and the other I left alone. Of course the BY one started to bubble away fairly quickly, but then it died off (it's picked up now because of the warmth of the day I think). But the other one started out slowly but is now like a very slow simmer and the fluid has gone slightly treaclish in consistency, much thicker than the BY one. Is the fluid meant to go thickish like this? Neither is "frothing" yet though :)

[Suzy_A]

Nothing wrong with dry ice - works well.

The drop is just a lollie - a measured amount of sugar. After the main fermentation, you stick the brew in a bottle and then the drop in and you get a second fermentation with the right amount of gas to gas it up. Much cheaper to just make your own - dissolve some sugar in water and measure out the right number of ml.

Don't know about the split lot. The froth is just the bubbles collecting on top and usually takes a while.

[Kokatha man]

I've made my views known on home brews and carbonation, but "each to their own" as my dear old mum was wont to say.

I'm more interested in Suzy_A's telescope - where did you get that 10" f4 Neut on Vixen SXW mount: who did that to it , and was there any pain involved?

Not sure whether old Isaac would've approved of the procedure willingly!

Regards, Darryl.

[C.A.L.]

At the SPSP last weekend I was drinking some ginger beer that a friend of mine makes and bottles at 'The Beer Factory' in Sydney: http://www.thebeerfactory.com.au/

It's 5.9% alcohol - and not bad - you really can't tell it from ordinary ginger beer until the second bottle. Not quite as sweet as lolly water, but just as easy to drink. Mixes quite nicely with astronomy - though I admit a nice cup of hot chocolate with a drop of brandy goes down well too.

Cheers,
Cathi

[Kokatha man]

On further reflection, was that how the old "ball and claw" type mounts evolved into just a simple claw, that later became the basic alta/zimuth....?!?

[Suzy_A]

OK, so I can't spill thaut will. Ocay?

Actually the 10" is off at the moment, I'm making a new tube out of 'poxy and carbon fibre, but it's coming along very slowly... I haven't got anywhere to make it where I live, so it's at my mum's house (well, dad's shed actually), 200 km away, so I only get to work on it when I visit. The old tube was a bit heavy....

[rally]

Back on Topic.

I now have a Ginger Plant in the makings with the enthusiastic help of my young son !

These are a really fun project for kids. (Big and small)
You wait for them to start bubbling and then you have to "Feed" the monster every day.

Thanks for the stimulus guys/gals.

Will report on the progress/success or otherwise in a few weeks.
Even if we didn't get any Ginger Beer, the whole activity has been worthwhile.

Rally

[[1ponders]]

Great to hear Rally. Which process did you use to start your bug?

[MrB]

Heh, not directed at me, but yes I do.
Bottled water has a known mineral content which makes it easy to adjust it with more minerals to emulate water from different brewing regions of the world.
Water affects what grains you can use and the taste of beer so is fairly important. It's possible to make a true-tasting Stout with Dublin style water(VERY hard, lots of bicarb), or a good IPA(India Pale Ale) after "Burtonising" the water (Burton-on-trent), or a real Czech Pilsner (ala Pilsner Urquell) with extremely soft water - I've had to add some destilled/de-ionised water to thin bottled water out!(and bottled water is already pretty soft)
All that is irrelevant for GB tho, but it might be possible to get a 'cleaner' tasting GB with bottled water if your local tap water has high levels of salts and chlorine/flouride or whatever other crap it is they put into it.

Dextrose is fine in small amounts, <10% total fermentables. I use it for bulk priming when bottling. But I'm an all-grain brewer so all the rest of my sugars only come from malted barley.



Ah, carbonation drops. Coopers make them too(actually, coopers is the largest home-brew supplier in the world!) but others are available.
They're popular with home-brewers that don't bulk-prime.
Nice measured dose for each bottle = every bottle same carbonation level. One drop per stubby(330-375ml), two per king-brown(750ml).
Make sure tho that fermentation has completely finished before bottling and adding the drops.

While I've never made a GB, the treacle-ish GB sounds like a worry.
It might be an infection that sometimes hits brewers... is it stringy and slimy? If not it might be okay, if yes, it's definitely a wild yeast(lambic) or infection(Pediococcus damnosus causes stringy-ness).

Note also that there are hundreds (if not thousands) of brewers yeasts available at homebrew stores, most are cultured from breweries around the world. A couple(maybe 10 or so) of dried strains, the rest in liquid form.
Not sure if there are any available with GB in mind tho, experimentation is probably key. See WYeast, White-Labs and Brewtek.

[rally]

Paul,

Here is the recipe I chose - all credits to the original internet author.
Haven't managed to get the the family one (yet).

I'm nearly at the end of Part 1, but its going slowly - I suspect because the ambient temperature is low, but who knows the sultanas might have been "treated" !?

Rally

Propagating the plant (Part 1)

In a large jar mix the following items to form the basis of your ginger beer plant;
* 1 Teaspoon of lemon pulp
* 2 Teaspoons of ground ginger
* 4 Teaspoons of sugar
* 2 Cups of cold water
* 8 Sultana's
Once combined, the 'plant' must be left for 3 to 4 days, depending on climate to ferment.
Store the jar in a warm dry place to help this process along.

Feeding the ginger beer plant (Part 2)

Each day your plant must be nourished by adding the following items to the jar, in order to keep it growing;
* 2 Teaspoons of ground ginger
* 4 Teaspoons of sugar

The harvest (Part 3)

After feeding your plant for one week, it now becomes time to harvest the crop. You will now need the following items:
* A CLEAN plastic bucket
* 12 glass bottles with lids
* An old pair of womens stockings
In addition you will need the following additional ingredients:
* 4 Cups of sugar
* 4 Cups of boiling water
* Juice of 4 lemons
* 28 Cups of cold water

In the plastic bucket, dissolve the sugar in the boiling water, add the lemon juice and cold water.

The next step requires you to strain the 'plant mixture' into the bucket through a double layer of stockings, squeeze until the mixture is relatively dry.

Mix the entire buckets contents thoroughly and then bottle.

NOTES:

* When filling up the bottles, remember to fill each bottle to approximately one third up the bottles neck.
* For a little extra Fizzz... add 1 or 2 sultanas to each bottle before capping

Reviving the plant (Part 4)

Once the plant has been harvested, it is possible to revive it by separating the remainder into halves and cultivating it as detailed in Part 2 .

Each half must now be treated as a separate entity and in subsequent harvests a double batch may be made or a half plant may be given away to a friend.

This recipe makes approximately 11 bottles of Home Made Ginger Beer!

[[1ponders]]

Ripper thanks Rally :thumbsup:

[Suzy_A]

DANGER! DANGER!! DANGER!!! UNDER NO CIRCUMSTANCES SHOULD YOU 'REVIVE' YOUR PLANT BY SPLITTING IT IN TWO!!!!

If the original plants starts of at 0.5 kg, after 1 year of splitting it, the plant will have grown to 2,251,799,813,685 tonnes!

This would cover the entire Earth to a depth of over 200 metres!

[[1ponders]]

:lol: I could think of worse thing for the earth to be covered in :lol: