Topic: Raspberry Ale

I checked the raspberry ale. Seems OK. I put it outside (it's snowing out) to hopefully slow its ferentation down so it won't blow its cork. It's not as fizzy as a commercial soda. I'm going to look for some empty plastic soda bottles with screw-on lids, to use for the raspberry and ginger ale, in the hopes that it could accomodate a higher carbonation pressure in the bottle which would force more carbon dixoxide into the soda.


Ginger Ale

I made the ginger ale by putting 100 mls of sugar in a liter measuring jug, filling to the 700 millilitre measure with water, adding 3 Tablespoons of ground ginger and bringing to a boil. After it cooled, I added a spoonful of yeast sediment from one of the malt beer jars I had emptied into bottles this morning. I think 3 T of ginger may have been too much because I can smell it all over the kitchen.

(I know sugar is not measured in milliliters -- over here in Britain they weigh it, rather that putting it in a measuring jug. But that's too much trouble and the amounts involved here aren't rocket science, so I just look at them in the litre measuring jug.)