%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Ginger Beer}
\recipeMakes{3}{gallons}
\recipeSourceWeb{How to Make Alcoholic Ginger Beer from Scratch}{Food52.com}

\begin{document}
\begin{ingredients}
\addIngredient{5 cups}{warm water}
\addIngredient{1 packet}{champagne yeast}
\addIngredient{1 cup (5 lemons)}{lemon juice}
\addIngredient{2}{jalapeno peppers, sliced (optional)}
\addIngredient{14 tablespoons (8 ounces)}{ginger, peeled and grated (divided)}
\addIngredient{14 tablespoons and 6 cups}{sugar (divided)}
\addIngredient{32}{Carbonation drops (optional)}
\end{ingredients}

\begin{steps}
\addStep{Pour \ingredient{water} into a large glass jar.
	 Add \ingredient{yeast} and stir until dissolved.
	 Stir in \ingredient{lemon juice}.
	 (Optional) Stir in \ingredient{jalapeno} slices.}
\addStep{Add \textbf{2 tablespoons} \ingredient{ginger} and
	 \textbf{2 tablespoons} \ingredient{sugar} to the jar, stirring to
	 combine.  Cover jar with paper towel or a piece of cheesecloth.
	 Repeat every day for \textbf{1 week}.}
\addStep{Fill \textbf{3 gallon carboy} with \ingredient{water} and add
	 \textbf{6 cups} \ingredient{sugar}.  Add \ingredient{ginger mixture}
	 to the carboy, using a strainer to catch large pieces.}
\addStep{Seal carboy with a \textbf{bored bung} and \textbf{airlock} and wait
	 for fermentation to finish.}
\addStep{Add (optional) \ingredient{carbonation drops} to \textbf{32}
	 sterilized \textbf{12oz} bottles.  Using a siphon, transfer
	 \ingredient{ginger beer} into bottles leaving at least \textbf{1 inch}
	 from the top.  Store in a cool place for at \textbf{2 weeks}.}
\end{steps}

\addNote{Nonalcoholic Variant}{Allow to ferment for 2 - 3 days, and bottle
	 immediately.  Do not use carbonation drops.}

\end{document}
