Ingredients:
2# raw sugar
1 tablespoon ketchup
1 oz lemon juice
2 oz raw honey syrup made with lemon & ginger slices
1 can Vernor’s ginger ale
1 slice of whole wheat bread, crumbled up.
25g Bakers yeast
Put everything except the slice of bread in a stainless pot and top off to 2 gallons. Heat it up to 190F and. Cut the heat. Add the crumbled bread, cool down, and pitch the yeast.
Ferments out in 3-5 days.
In a pot still, do a slow heat up, toss the fores, get a fast drip going, and keep everything until you get an aggregate 50% abv in your jar. Yield is approximately 20 ounces.
Nice to sip as is. I stuck the bottle in the cooler with ice and it practically disappeared. You can scale this up if you want. Enjoy.
