Made a few gallons of Ginger beer lately,now the elderflower has finished. Just the job with a few ice cubes to cool you down.
1 lemon
3/4. oz. dried root ginger, well bruised. ( hammered).
1/2. oz. cream of tartar
1.1/4. lbs. sugar.
1 gallon water.
1/4 oz. dried yeast.
peel and squeeze juice from lemonput into a bucket or whatever, add well bruised ginger, cream of tartar and the sugar. Pour on the boiling water and allow to stand until lukewarm. Add the frothed up yeast (you know how to froth up yeast)Stir well together ,cover with a cloth and leave for 24 hours. Pass thriugh a cloth or jellybag into a demijohn or bottle using corks (not screwtop bottles BANG? ) Can be drunk straight away or left for a day or two. I personally keep mine in a demijohn with a trap on . Safety first.
Kathy
Thats sounds good SL, I'll give it a try. What kind of yeast did you use?
Somerset Lad
Sachets of easiblend Kathy, about half a sachet. (Tesco's ). sorry. Drink from day two, with a couple of ice cubes.
kaz
Do any of you remember the ginger beer that was kept going from week to week and passed on to friends to use as well? I'm sure we called it the ginger beer 'plant' although it was obviously just fermenting yeast and sugar.
