Gemmerbier

5 ml (1 teelepel) suiker

500 ml (2 koppies) louwarm water

1 pakkie (10 g/ 15 ml/ 3 teelepels) kitsgis

700 g (875 ml/ 31/2 koppie) bruinsuiker

5 ml (1 teelepel wynsteensuur

37,5 ml (3 eetlepels) fyn gemmer

OF: 12.5 ml (1 eetlepel) fyn gemmer EN

1 stuk (50 mm/ 2 duim) vars gemmerwortel, geskil en gekap

10 ml (2 teelepels) kremetart

8,5 liter (34 louwarm koppies) water

‘n handvol rosyne

Los die suiker in die 500 ml (2 koppies) louwarm water op en strooi die gis oor. Laat vir 10 minute staan todat die mengsel skuimerig is.Meng die suiker, wynsteensuur, gemmer en kremetart by die 8,5 liter (34 koppies) louwarm water en roer die geaktiveerde gismengsel by. Voeg die rosyne by.

Bedek met ‘n klam doek en plaas vir 12 ure in ‘n WARM plek om te gis.

Giet die bier deur ‘n moeseliendoek en giet deur ‘n tregter en gesteriliseerde, koue bottels. Plaas die proppe op of kurk toe. Plaas vir 3 dae in ‘n KOEL plek. As die bottls te warm kry, sal hulle ontplof.

Plaas in die koelkas tot yskoud. Bedien in lang koeldranklgase met gekapte ys.

About flipfaith

Passionate, Reborn, Spirit-filled follower of Jesus, son of God.
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