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LOCATION: Recipes >> Drink Recipes >> Ginger Beer 08

Print this Recipe    Ginger Beer 08

Ginger Beer
Yield: 1 gallon

1 oz ginger root, well-bruised
1 1/2 lb sugar
2 lemons
1/4 ts cream of tartar
1 gallon water
yeast and nutrient

Put into a large bowl or jar the sugar, the rinds (thinly peeled),
add the juice of the two lemons, and the well-bruised ginger. Add
the squeezed halves of the lemons to the water as it comes to the
boil. When it reaches boiling point, pour it over the ingredients
in the bowl. Remove lemon halves, stir well and cover. When tepid
add the yeast, previously dissolved in a small amount of the warm
liquid. Use a small bottle for this, dropping crumbled yeast in
and shaking it to dissolve; leave it half-an-hour or more before
adding it to the liquor. Lastly, stir in the cream of tartar. Cover
and leave for 24 hours. Strain and bottle, and tie down the corks.
Never use screwstoppers or the bottles may burst. Store in a cool
place and drink fairly soon. Take care when opening the bottles,
or they are apt to froth over.

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