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Print this Recipe    Ginger Beer 13

Cheats Ginger Beer

4-5 large plastic bottles, sterilised (do not use glass bottles - they might
explode)
1 large stainless steel or enamel pot, with a lid or very clean tea towel to
cover
funnel
wooden spoon
perforated metal spoon

2 tablespoons fresh ginger root, chopped
2 lemons, washed and thickly sliced
500g sugar
41/2 litres water
1 teaspoon tartaric acid
7g sachet dried yeast

Place the lemons, ginger, water, tartaric acid and sugar into a
pan. Bring to the boil then simmer for five minutes. Turn off the
heat and leave until it is warm, not hot. Sprinkle the yeast on
top and put the lid on the pot. Leave for a few hours or even
overnight. Scoop out the lemon and ginger, then funnel into the
clean bottles. (Note: don't fill the bottles right up - there should
be a space at the top of at least 5cm or 2".) Check twice a day to
see if you need to release some of the gas in the bottles (gently
unscrew the cap to release pressure). You'll know when the ginger
beer is ready to drink, because as the pressure builds up bubbles
will form and the bottles will feel tight to touch. This usually
happens within 24 hours, but on a warm day it may be ready to drink
within 12 hours.

When ready, put the bottles into the refrigerator, and drink the
ginger beer as soon as it's cold. And remember: Never keep homemade
ginger beer for more than three days after making, and throw it
out if it looks or smells odd.

Always store homemade ginger beer in plastic bottles, never glass,
in case the bottles explode.

Everything that comes into contact with the brew - your hands, the
bottles, the funnel etc., must be scrupulously clean.

All homemade ginger beer is slightly alcoholic, so don't allow the
children to drink too much.

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