Hello everyone welcome to/back to my blog,
Today i'm sharing with you my Olympics slide show. We are doing this because the Olympics is live right now. But I chose to do my slide show about the history of the Olympics like the title says. But no more writing lets get onto the slideshow.
Hello everyone today i'm sharing my post about Tessellations.
Tessellations have the process or art of tessellating a surface, or the state of being tessellated. We are doing this is Te Ao Whanui Hurumanu 3. You can do a picture of a tessellation in many different ways for example pluses, triangles and more. Here is a picture of a tessellation.
Hello welcome to or back to my blog, Today i'm doing work about Ginger Beer.
Researching Yeast Types.
The History of Ginger Beer making: Ginger beer – the delicious, brewed, fermented beverage that we all know and love – first appeared around the mid-1700s in England. It was initially made as a fermented alcoholic beverage using ginger, sugar and water.
Bakers Yeast:
Bug
Warm water
2 tsp active dried yeast
2 tsp Chelsea Raw Sugar
2 tsp ground ginger
Ginger beer
3 cups Chelsea Raw Sugar
2 tsp cream of tartar
1L boiling water and
5L cold water
Juice of 2 lemons, strained
Ingredients:
Bug
Warm water
2 tsp active dried yeast
2 tsp Chelsea Raw Sugar
2 tsp ground ginger
Ginger beer
3 cups Chelsea Raw Sugar
2 tsp cream of tartar
1L boiling water and
5L cold water
Juice of 2 lemons, strained
Bug:
Fill a large glass jar ¾ full with warm water. Add the yeast, Chelsea Raw Sugar and ginger. Cover loosely with a lid or tea-towel – do not screw tight or it won’t be able to breathe. Sit in a warm place, such as the kitchen table or similar.
Feed your bug every day for seven days with 1 tsp Chelsea Raw Sugar and 1 tsp ground ginger.
After a week, you are ready to make your first batch of beer.
Ginger Beer:
In a large bowl or bucket, put the Chelsea Raw Sugar and cream of tartar, then add the boiling water. Stir to dissolve the sugar before adding the cold water. Get your bug and pour all the liquid (not the sludge in the bottom) into a bucket and add the lemon juice.
Stir well and then pour into your clean bottles – it makes six 750ml bottles.
Store in a cool, dark place for two weeks before drinking. Make sure you open the bottle in the kitchen sink as it might overflow. Open the cap bit by bit to allow the air to escape.
RESTORE AND REUSE
Take the jar with the sludge in it and fill with water to the top. Tip out half or give to a friend so that they can make their own bug. Fill back up to ¾ and feed for another week.
DON’T NEGLECT IT
If you are too busy to make a batch of ginger beer one week, don’t just keep feeding and hope for the best, as your bug won’t survive. Pour it out after a week – as you would if you were making some ginger beer – and follow the above instructions for restoring your bug all over again.
Thanks for reading and thanks to chelseas for the recipes: https://www.chelsea.co.nz/browse-recipes/ginger-beer/. Have a great day thanks thomas.
Hello everyone today i'm sharing a post about Outstanding module in hurumanu 1.
The outstanding module is about learning things of the past, future and now. Recently we have been using this module to learn about Protest in New Zealand. For example The Women's Suffrage Petition and The Maori Land March. We have been doing this for the whole module and this for the whole term so I hope you enjoy!
