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LOCATION: Recipes >> Drink Recipes >> Ginger Beer 06

Print this Recipe    Ginger Beer 06

Ginger Beer
Yield: 5 litres

1 large lemon; zest and juice
5 teaspoons cream of tartar
450 g sugar
25 g fresh root ginger; peeled and bruised
2.3 litres boiling water
2.3 litres cold water
15 g fresh yeast
1 slice toast

Place the lemon zest, cream of tartar and sugar in a large bowl or
plastic bucket. Add the bruised ginger. Pour the boiling water
over the mix and stir until the sugar is dissolved. Add the cold
water and lemon juice. Allow to cool until the mix is lukewarm.

Spread the yeast on the toast and float it on the mixture. Cover
with a clean cloth and leave in a warm place for 24 hours until
frothy. Remove any scum from the top of the mixture, discard the
toast and siphon the beer into sterilized bottles, avoiding any
sediment.

Seal the bottles with screw-caps or corks secured with wire. Leave
for 3 days in a cool place before drinking. Drink within the
following 3 days or the ginger beer will taste too yeasty.

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