Country Wines and Cordials by Carol WilsonI can feel another hobby coming on...
Ginger Beer
1 oz root ginger
1lb sugar
0.5 oz tartaric acid
0.5 oz citric acid
0.5 oz baker's yeast
Boil the bruised root ginger with half a gallon of water for 20 mins then decant onto the sugar and both the acids. Add a further half gallon of cold water and the yeast.
Allow to ferment in a demijohn fitted with an airlock until there are no signs of gas escaping then place in bottles primed with half a teaspoon of sugar. Cap the bottles.
Stand in a warm place. It will be ready to drink after three or four days.
NB Use stong bottles for this or else you run the risk of them bursting. Very nasty.
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