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Ginger Beer

2 lbs sugar
2 lemons
1 1/4 oz ginger root, well-bruised
1 gallon water
1 tsp granulated Yeast
1/4 tsp cream of tartar

Put into a large bowl or jar the sugar, the rinds (thinly peeled)
and the juice of the two lemons, the well-bruised ginger root.
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 the lemon halves, stir well and cover.

Dissolved in a small amount of the warm liquid (78x) the yeast,
leave to stand for half an hour before adding this to the cooled
liquid (78 deg). Lastly stir in the cream of tartar. Leave covered
for 24 hours.

Strain and bottle, tie down the corks. NEVER use screwstoppers or
the bottle may burst.

Store in a cool place and drink fairly soon, take care when opening
the bottles, they are liable to froth over.

If you wish you can ferment the ginger beer longer to give a more
alcoholic drink.

Note: This recipe has a lot of sugar; it needs it, to remain sweet
as the yeast consume the sugar to produce carbonation. If glass
bottles are used, there is a significant risk of explosion. Regular
glass bottles cannot withstand the pressure, and will almost surely
explode. At the least, champagne bottles should be used, even beer
bottles are questionable. Better than that, plastic soft drink
bottles are able to withstand such pressure, and do not present
the risk of flying glass if they fail.

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