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Print this Recipe    Ginger Beer 03

Home-Made Ginger Beer

2 oz fresh ginger
2 lemons
1 ts cream of tartar
1 lb sugar
1 ga boiling water
1 oz yeast

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.

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