Ginger Beer
- 1 1/4 lbs loaf sugar
- 1 lemon
- 2 ounces white ginger
- 1 gallon boiling water
- 1 Tbsp German yeast
- 1/2 ounce cream of tartar
Peel the lemon. Cut the inside in pieces. Crush the ginger. Add the sugar and cream of tartar. Pour the boiling water over the mixture. Stir well until the sugar is melted. Let it stand for 24 hours to get cold. Slowly stir in the yeast which was previously dissolved. Stir. Strain through a coarse cloth. Bottle, carefully ensuring that the corks are secure. Keep refrigerated.
Submitted by Oct 10, 2009
15 min 30 min 45 min
15 min 30 min 45 min