A Guest once told me a tall tale:
For 5 gallons:
15+ oz ginger
11 oz lemon juice
14 qrt (3.5 gal) water
3 cups pineapple juice
3 pounds honey (5 cups)
1 star anise
1 tbs allspice
Puree ginger root, crush spices, mix with pineapple and lemon juice, honey, and enough water to dissolve everything, heat to meld flavours (not over 100*F for honey sanctity. Strain into keg with remaining water, chill and force carb to like 30psi.
Hmm. To get Reed's claim of 17g ginger per bottle of Premium, I need 32 oz of ginger.
Also, I saw somewhere that it has 25% juice. I wonder if that is wt% or volume. Also, if it is based on just the pineapple or also the ginger.
Edited by gaia, 31 March 2017 - 08:39 PM.