Homemade ginger beer #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Fresh ginger |
| 2 | Lemons | |
| 1 | teaspoon | Cream of tartar |
| 1 | pounds | Sugar |
| 1 | gallon | Boiling water |
| 1 | ounce | Yeast |
Directions
I have never tried these recipes myself. I found them in my recipe database. Have Fun!
This home-brew remains a favorite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid - it's more explosive than champagne. Makes 1 gallon.
Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl.
Pour the boiling water over. Stir and leave to cool to blood temperature.
Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast.
Strain and bottle the liquid. Leave for three days before broaching it.
Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias
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(ROBERT FOSTER)
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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