Recipe ingredients and directions:
Title: Home-Made Ginger Beer
Categories: Beverages
Yield: 1 servings
2 oz Fresh ginger
2 Lemons
1 ts Cream of tartar
1 lb Sugar
1 ga Boiling water
1 oz Yeast
This home-brew remains a favorite party drink in a Welsh household for
both adults and children. You will need eight pint bottles or four quart
bottles. They should be of a strong material and have firm caps with metal
springs to imprison the effervescent liquid – it’s more explosive than
champagne. Makes 1 gallon.
Roughly crush the ginger root. Wash and slice the lemons into thick rings.
Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the
boiling water over. Stir and leave to cool to blood temperature. Stir in
the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and
bottle the liquid. Leave for three days before broaching it.
Title: Ginger Beer
Categories: Beverages
Yield: 1 servings
1 Ginger root
1 Lemon, grated rind only
2 oz Cream of tartar
1 1/2 lb Sugar
1 ga Water; boiling
1 Envelope yeast
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot
and add all ingredients except the yeast. Stir until sugar and cream of
tartar is dissolved. Allow mixture to cool, then add yeast which has been
started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours,
then filter first through a tea strainer or similar, then through cloth.
Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for
two weeks. Chill fully before opening to drink.
Title: Ginger Beer
Categories: Beverages
Yield: 1 gallon
1 oz Ginger root well-bruised
1 1/2 lb Sugar
2 ea Lemons
1/4 ts Cream of tartar
1 ga Water
Yeast & 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.
Category: Beverages & Drinks Recipes