Ginger ale revisited

600g ginger root sliced

100g galangal ginger

2 teaspoon pink pepper corn

2 teaspoon cardamom 

3 star anise

600g white rock sugar

600g brown sugar

1.2L water

Turn on fire and cook until start to boil

Turn down and simmer for 15 minutes

Turn off fire and steep until cool

Strain to jar and store in refridgerator

1：11

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600g ginger root

100g galangal ginger dried

600g white sugar

600g brown sugar

2 teaspoon 大紅袍花椒

2 teaspoon cardamom 

3 star anise

Bring to boil and than let simmer for 15 minutes

Turn heat off and steep until cool (about 4-5 hours)

Strain and put in jar

Strain again with 500ml water

Put in fridge

Brix target 6

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Apple ginger

Total ratio = 1:5

Therefore in 250ml = 35ml  typically for apple

But ginger ratio is typically 1:8

So 42/9=5ml (round up) for ginger

And 42-5=37ml for Apple

37+5=42ml

Fill of bottle with water （250ml bottle)

Bx=6

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Juice = 1:7

Ginger = 5ml

Apple=30ml

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竹薑 600g = $120

南疆 600g = $100

薑黃 120g = $100*1/6

1.2kg 冰糖 = (68/1000)*1200

1.2kg 砂糖 = (68/1000)*1200

2.4L 水

6 star anise = 50

4 tspn 大紅袍

4 tspn cardamom

4 tspn 馬告

Salt (keep under 2% ofwater weight)

Bring to boil then turn down fireto simmer for 15 minutes.

Turn off fire and steep until cool

strain to bottle 

Rinse remaining must with 500ml hot water and strain again to bottle

Store to refridgerator 

Yield total = 4.3L